Reviewed: Mar. 16, 2012

I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I'm a one person family). I used the other ingredients at their original volumes though and it made an absolutely awesome mushroom gravy. I served it over egg noodles. The leftovers were even better! The house smelled amazing while it cooked. True comfort food and a keeper recipe. Thanks, Chef John!

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524 users found this review helpful

Reviewer:

rpollardva

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

This is almost identical to the recipe I have used to cook pot roast for quite some time except I do mine in the same Dutch Oven I use to sear the roast and then put into the oven at 250 degree for 4 hours or even longer. I do have 2 quibbles with his recipe however: 1) I normally use a 50/50 ratio of beef broth & dry red wine and 2) In those circumstances dried herbs will work at least as well and be far less expensive.

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329 users found this review helpful

Reviewer:

Hartvig

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Reviewed: Mar. 28, 2012

This is an excellent recipe. I didn't have time to brown the meat ahead of time, so I just put everything in the slow cooker for 10 hours and it tasted fabulous. Will definitely make again.

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283 users found this review helpful

Reviewer:

Andrea

Reviewed: Apr. 6, 2012

This was the best recipe i have found so far. I have been trying for so long to make a tender roast and end up with something quite similar to a brick... In this recipe I put the crockpot on low instead and used chuck roast with a lot of marbling and it was amazing! Thank you Chef John!

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75 users found this review helpful

Reviewer:

esther phillips

Reviewed: Aug. 28, 2012

I'm a fairly proficient slow cooker user and have made many a pot roast in mine. I have to say this recipe went so far beyond my expectations as to be astounding. The true center of this recipe is the braising of the beef. I went beyond my usual Carmel color and went ahead to an almost blacked meat. The reward was some of the most beautiful sauce I've ever had in a pot roast. About 1/2 an hour before completion I added several quartered potatoes just because and the sauce made them the other star of this great meal. I've used several of your recipes over the past year or so but really wanted to provide comment on this one as one of your finest. Good old fashioned America cooking on steroids! Thanks for all you do Chef John.

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69 users found this review helpful

Reviewer:

RAINBOWELP

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: El Paso, Texas, USA

Reviewed: Apr. 15, 2012

Someone mentioned about not tasting the fresh herbs. fresh herbs should be put in towards the end of the cooking time, otherwise they lose their intense flavor. Maybe more should be added towards the end.

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64 users found this review helpful

Reviewer:

GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Apr. 7, 2012

Great dinner and leftovers make a great stew for later on. I make one addition. I add two tablespoons of Sweet Vermouth.

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61 users found this review helpful

Reviewer:

Benedicta

Reviewed: Apr. 16, 2012

Okay for the most part. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is not necessary- use a nonstick pan to brown the meat. If you want to use flour to thicken the liquid, it should be added near the end- long cooking will destroy most of it's thickening ability.. I have no idea what the food industry has against beef stock, but it's a better choice here (and many other places) than chicken.

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Reviewer:

oldunc

Reviewed: Mar. 31, 2012

This was delicious, no need for gravy,the mushroom mixture really keeps the meat tender and very flavorful! My husband loves to serve with egg noodles and red cabbage. Reminded me of Sunday night family dinners when I was a kid only better, a family favorite!

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46 users found this review helpful