I've made this recipe a couple of times now, and it keeps getting better. Each time I used a 2.5 lb chuck roast, but the first time I was pressed for time and cooked it using the high instructions. The second time I cooked it 8 hours on low and WOW. What a difference. The meat literally melted in my mouth. I also seasoned the meat with garlic powder, onion powder, salt, and pepper and seared it on all sides, cut little slivers of garlic and stuck it into holes I cut in the meat, swapped out the water for equal parts of red wine and beef broth, and added a tbsp of Worcestershire sauce. My boyfriend said it was the best pot roast he's had and I couldn't agree more.
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I've made this recipe a couple of times now, and it keeps getting better. Each time I used a...