Reviewed: Mar. 19, 2012

eh--I don't know, tasted the same as my roast recipe in the crockpot that is almost identical....and less cleanup in there...won't be making again...

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Reviewer:

nursiepoo

Reviewed: Mar. 12, 2012

Very good I'm so happy i made this! The gravy is delicious!

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Reviewer:

recebaby

Cooking Level: Intermediate

Reviewed: Feb. 24, 2012

This was the very first pot roast I ever made. I remember calling a friend and she suggested I braise the roast before adding it to the roasting pan and using red wine instead of water. This is a go-to comfort food for me now--it always varies how I make it but the base ingredients are always there. Mashed potatoes are a must have with this roast.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 31, 2011

Best ever pot roast recipe. I did make a few changes. Used a 4lb rump roast, Golden Mushroom Soup, a can of Campbells Beef Gravy and 2T cooking Sherry. Also put a sliced onion on top. Cooked as directed. The meat was so tender it was like cutting butter. Gravy was spectacular on mashed potatoes. This is my new 'go to' pot roast recipe.

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Reviewer:

maryann

Reviewed: Dec. 30, 2011

This is the first time I am writing a review I JUST HAD TO! This is the best I mean BEST pot roast ever! I didnt change a thing. We brought it to my sons house as an add on to their already wonderful dinner and there wasnt a piece left! It cooked and served like a piece of heaven! So easy and sooooo delicious! Thanks for sharing it with us :)

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Reviewer:

MarAlosMom

Reviewed: Dec. 18, 2011

This recipe is simple, fast and tasty. We tried the recipe today and it was moist, tender and delicious! I would certainly recommend this recipe to anyone who enjoys a good pot roast. I think the whole idea of the foil is to prevent the roast from losing it's moisture and locks in the flavour.

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Reviewer:

bigbartbass

Home Town: Ottawa, Ontario, Canada

Reviewed: Nov. 24, 2011

I'm one of the few on this site that tried the receipe as written. I know this is not a common practice here, but it sounded too easy to resist. It is simple, quick to make, and delicious! Kudos to you LBEECH!

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Reviewer:

Mac

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Vicenza, Veneto , Italy

Reviewed: Nov. 13, 2011

I follow the recipe exactly and always come out with a tender, moist, tasty roast. Pouring the juices from the foil to a sauce pan is easy, and clean up is super easy too.

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Reviewer:

Jeanette

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Youngsville, North Carolina, USA

Reviewed: Nov. 2, 2011

Made this for dinner tonight. The meat was a little dry but the vegetables were delicious...ill make again but with more juices!

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Reviewer:

Taranoelle

Cooking Level: Expert

Home Town: Palm Beach, Florida, USA

Living In: Tallahassee, Florida, USA

Reviewed: Oct. 30, 2011

Simply delicious!! Except mine was overdone.....should have checked it with a meat thermometer. Cooked a 2.87 pound bottom round for 3 1/2 hours, turned off the oven and let it rest in the oven for another 15 min. The flavor was delicious and made the " gravy" exactly as written. Will definitely make again!

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