Oh. My. GOSH! This is the best pot roast I've ever had (sorry, mom). The only pain is that you have to cook the onions and sauce before hand which makes it hard to do on a weeknight. I made the sauce the night before and kept it in a separate container in the fridge. In the morning, I poured the sauce over it and then put tiny Yukon Gold potatoes on top (I have a small crock pot). I put it on low for about 3 1/2 hours and when I got home, I turned it on high for another 4 hours. Remember, mine was cold from being in the fridge. It was perfect. The meat is crazy tender and the potatoes were soft without being mushy. Will definitely make again - hopefully I don't lose is recipe!
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Oh. My. GOSH! This is the best pot roast I've ever had (sorry, mom). The only pain is that you...