I have been cooking this recipe (and variations of it) for over a year now and it is by far the best pot roast I've ever had. I do think the original recipe is salty (but make it this way the first time- it's still delicious and everyone has different salt sensitivity) so I usually leave out the Italian dressing and just use the ranch. Also, instead of beef broth, I use a tablespoon of beef boullion and about a cup of red wine. I think the wine cuts some of the salt and adds some depth. And if you have a few fresh tomatoes to use up, chop them up and throw them in. Honestly, I haven't figured out a way to mess this recipe up and it is the one thing that is constantly requested for big family dinners. Love, love, love it!
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I have been cooking this recipe (and variations of it) for over a year now and it is by far...