Well, sorry, but...four stars because not much flavorwise. Not that I want to mask meat flavor but this could use a little something more. I always sear the meat 1st but...I make a salt free blend (like Emerils Essence) and season first. After watching an episode of 'Good Eats' (Alton Brown) I use the technique using HD foil to wrap the roast in. I put the onions, garlic, bay leaf, S & P on top. For me this allows the flavors to cook down into the meat vs meat sitting on top. I place foil wrapped roast in baking pan just in case some juice leaks out. Once it's done & still wrapped, cut a hole in one corner (over a pot) and let juices drain out for making gravy & leave the roast wrapped up while resting. Mine turns out ultra moist and tender every time. Oh, and I sear meat in bacon drippings vs olive oil. A decent and basic recipe for pot roast you can easily perk up with more herbs or spices of your choice. :)
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Well, sorry, but...four stars because not much flavorwise. Not that I want to mask meat flavor...