This pot roast was the best I've ever made, and I've made quite a few! The meat was incredibly moist. It must be cooking in the gravy, rather than broth alone that gives it that juiciness. I made a 3.5 lb roast following the recipe exactly, and cooked on low for 8 hours. No need for changes - it's plenty good alone. Even sitting in the warm position for 4 more hours didn't dry it out. Then took the roast out and mixed 3 T of cornstarch with water and wisked it into the gravy, turned it on high for 15 minutes to thicken it up. My boyfriend fell asleep shortly after eating this, so I think it's safe to say it was an awesome meal.
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This pot roast was the best I've ever made, and I've made quite a few! The meat was incredibly...