This was my first attempt at a pot roast and it was absolutely amazing. One of our friends (and his girlfriend) just polished off all the leftovers an hour ago, issuing compliments that would make even the vainest person blush. I took others' advice from here - I doubled the soup, used a rub (in my case, peppercorn, which made the meat spicy and hot and absolutely incredible, and it complemented the soup way better than I dared to hope), used a bag instead of foil, threw in red pearl onions and quartered red potatoes (along with carrots and celery). The meat reached 180 degrees within 2 hours, so I took it out at 3. I probably should've left it longer, as the flavor was excellent but it wasn't as tender as I was hoping. I plan to try it again using a savory herb rub and a longer cook time; we'll see what happens! This website is making me appear to be a much better cook than I am. :)
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