This is the first time I've ever made pot roast and it will be my standard from now on. Delicious! I seared the meat first, used a cup and a half of red wine to deglaze the pan and used that rather than the water called for in the recipe. I also chopped a cup each of carrot, celery and onion and added it to the recipe. When the cooking time was up I kept the meat warm in a foil-covered dish in the oven while I put the gravy (including the vegetables) in a blender until it was smooth. I then transferred it to a saucepan, brought it to a boil and thickened it a little with a cornstarch/red wine mixture.
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This is the first time I've ever made pot roast and it will be my standard from now on....