Reviewed: Sep. 2, 2006

The PERFECT roast! What we did was to brown a completly frozen 3.5 LB. roast top and bottom in a little olive oil. Place carrots, celery, onions and potato chunks in with the browned roast in the foil. Tripple wrap it in foil and bake for the specified time. Perfect every time, we love it and it could not be more simple, starting with a frozen roast straight from our freezer. Thanks!!

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JESSICACHINACAT

Cooking Level: Expert

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Reviewed: Aug. 27, 2006

I tried changing it up a bit by using cream of mushroom with roasted garlic soup. We have been trying to find a pot roast recipe that we all loved and this is the first! Delicious and easy! I have also used this recipe to make a pork roast, but used cream of chicken and mushroom soup and herb dry soup mix. Only note for making it with pork is I would recommend using a low sodium soup because it can be rather salty.

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Angie S.

Cooking Level: Intermediate

Living In: Spring Grove, Pennsylvania, USA

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Reviewed: Jul. 26, 2006

This is the ultimate in easy and delicous! I did modify a few things: I seasoned my roast with salt, pepper and garlic powder, then browned on all sides before wrapping it in foil. I doubled the gravy as many others have suggested and grateful for! I added carrots, onions, red potatoes, and whole garlic cloves. Clean up was a snap and the leftovers got better tasting with each day! The leftovers also made a fantastic base for beef hash.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: May 24, 2006

This is a great base recipe. I usually throw all the ingredients along with onions and green bell peppers into my slow cooker in the morning on low and when I get home from work its so good and tender that it falls apart before I can get it on a serving platter.

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BANNERL

Cooking Level: Professional

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 28, 2006

The first time I made this my meat was a little dry but nonetheless was the best tasting roast I had in a long time...made it again today but used an oven bag and it was even better! I added potatoes, onions and carrots both times for a complete meal and spiced up the meat a tad with some crushed garlic...awesome recipe !!

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Michelle Ringeisen

Cooking Level: Intermediate

Living In: Hamilton, Ohio, USA

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Reviewed: Apr. 27, 2006

Excellent pot roast recipe. Doesn't get any easier than this. Very moist and tender, great flavor, too. Thanks!

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SBRANDER

Cooking Level: Intermediate

Living In: St. Ignatius, Montana, USA

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Reviewed: Apr. 21, 2006

Well, after reading all the reviews for this recipe, I decided to try this one for my first attempt at a roast...and it was well worth it! I did make a few changes...used a sirloin roast, used a oven bag instead of foil, used a spice rub for the meat, used 2 cans of soup, and spiked the soup/onion mix with a few healthy doses of Worcester sauce...threw in a few redskinned potatoes quartered, a couple small onions...baked at 325 for the full 4 hours, and it was a HUGE HIT! The meat was so tender, juicy and flavorful...and the gravy was out of this world, use 2 cans soup for extra gravy, you wont be sorry! Thanks for a great recipe Lynn!

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Mare

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 16, 2006

This recipe was amazing. I never got so many compliments on my cooking before. I told them all of your recipe. I did add an extra can of mushroom soup as instructed by other reviewers but besides that I did nothing extra. My husband is still in love with the leftovers. This was my first roast to turn out so well I thank God and you. My roast was a little bigger than called for in the recipe so I had the oven at 325. Thanks again.

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LADYBIRD1995

Cooking Level: Intermediate

Home Town: Lawrence, Michigan, USA

Living In: Port Richey, Florida, USA

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Reviewed: Apr. 9, 2006

This is EXCELLENT! I made some changes, though. Since I had a meeting and wouldn't be home at dinner time, I needed to make a meal in one...I used an oven bag inside a 9 X 13" pan, coated with 1 TBSP of flour. I set the roast inside the bag and topped it with about 1/4 cup of Lea & Perrins steak sauce. I mixed 2 cans of mushroom soup (instead of 1) with the dry onion soup mix and spooned and patted it over the roast. I then set 6 peeled and 1/4-ed potatoes and many baby carrots around the roast. I closed up the bag, following instructions included with bags. I baked it at 325 degrees for 2 3/4 hours. The vegies were perfect and the meat was tender. The gravy was AWESOME! My family LOVED it and I enjoyed it VERY MUCH, even though I had to eat it reheated! Thanks, Lynn, for a GREAT recipe to build on!

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T1INA

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Reviewed: Feb. 28, 2006

THIS IS AWESOME!!! I've made it twice now for Christmas and it's been a hit each time. Thank you so much for this recipe!!

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chujocky

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Reviewed: Jan. 29, 2006

Very good very easy and tender

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nickandcallieruth

Cooking Level: Intermediate

Home Town: Pampa, Texas, USA

Living In: Liberal, Kansas, USA

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Reviewed: Jan. 12, 2006

I expected more after the many great reviews. This is an alright recipe. We ate it, but no great shakes. I probably won't make it again and will keep searching for the perfect pot roast recipe, if there is such a thing.

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CHICKLAW

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Reviewed: Jan. 9, 2006

This was delicious! I'll definitely be making this again. The only thing I changed was I browned the meat on the stove top first. I also think that I'll shorten the cooking time next time.

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MELISSALEX

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Temple Hills, Maryland, USA

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Reviewed: Dec. 31, 2005

My favorite roast. I love the gravy!

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KATSKI

Cooking Level: Expert

Home Town: Fairhope, Alabama, USA

Living In: Daphne, Alabama, USA

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Reviewed: Dec. 24, 2005

This recipe is really easy to follow and the gravy is delicious, although I did add a little garlic and steak sauce to mine. BUT 4 hours is WAAAY too long to cook a 3 pound roast. I took mine out after 3 hours and it was still a little over cooked. I would suggest 2 1/2 hours to make sure that the meat stays tender. Overall, a good recipe and a keeper with a few adjustments.

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memejw

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Reviewed: Dec. 21, 2005

I did do this recipe in the crock pot because of my work schedule - but wasn't really that impressed with the flavors. My husband "the pot roast lover" had good things to say but it left me blah... I may try it again per the instructions.

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N.K.

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Reviewed: Dec. 18, 2005

This turned out delicious! I did however follow the advice to use 2 cans of soup. I also added 1/4 c. Worcestershire, 1/4 c. water, & 8oz carton of beef stock and bombarded it with baby carrots, quartered potatoes and quartered onions. I love using oven bags, so I can guarantee my meat to be moist and also so I can control the drippings easier. I cooked it for the full 4 hrs. I bought a cheap 2.17 lb. sirloin tip, and it was really moist and delish! Everyone loved it and quickly scarfed it down. Did a little personal tweaking, but for the most part this recipe was a real keeper!

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Karen Bush

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mount Juliet, Tennessee, USA

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Reviewed: Dec. 8, 2005

Pretty good. The meat became quite tender and the flavor was ok but next time I think I'll add some spices. This is comfort food - the way grandma made it - bland, but tasty.

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Maine_diner

Cooking Level: Expert

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Reviewed: Nov. 27, 2005

To make this a 5 star recipe, use 2 cans of soup, add a 1/2 tablespoon of horseradish, a splash of worcester sauce, and a tablespoon of steak sauce to the mix. Follow the rest as indicated. Wow!

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Vikesfan

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Reviewed: Nov. 24, 2005

Wow! So easy! Worthy of 5 stars for that alone. I took the advice of others and cooked the beef for a fraction of the time (used a meat thermometer) because we prefer it medium. Also cooked mushrooms, carrots and potatoes in the foil with the beef. I added red wine instead of water to the gravy and used reduced fat soup. Delicious meal with almost no clean up! Thank you for this recipe!

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NAN8

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