Pot Roast Red Pepper Tomato Potato Beef Broth
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08/20/2000
This is one of the first recipes I found on allrecipes.com several years agone and I've been making information technology always since. My recommendation: DON'T Modify Annihilation. When people complain that it'due south tough, just they added water, it's their own fault! Don't add h2o or goop. Don't add potatoes or carrots. Don't even change the amounts on the common salt and pepper. Just do exactly what the recipe says and you will be happy with the results! I e'er am...but when I don't follow it exacyly, I'grand disappointed.
09/09/2007
I picked this recipe because I wanted a plain pot roast without added vegetables, vino, beef goop etc. -- a recipe that allows ane to savor the flavour of the beef. This is information technology! Followed the recipe as given, although my chuck roast was simply 3 lbs. The roast came out very juicy and tender with a delicious flavor. In that location was a lot of juice in the pan, just information technology's a stretch to call it 'gravy'. You'll have to thicken and flavour information technology to get a traditional chocolate-brown gravy but there's enough of juice to piece of work with. For those who have issues, two suggestions: i) chuck roast is one of the cheapest beefiness roast cuts and I've only been satisfied when purchased at a good butcher store. The ane's constitute in the grocery shop usually cook upward pretty tough and/or dry. I've also had good luck with chuck roasts from Whole Foods. 2) Make sure your roaster/dutch oven has a tight fitting hat AND is sized for the roast. If the lid is loose or you use a roaster that holds a 25 lb turkey, the pot roast will plough out dry. Great and easy recipe.
03/09/2003
This was excellent...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (wink) I added some beef broth to ensure wet, and per another reviewer, added 1/2 pkg dry onion soup mix. I did have to thicken a footling by adding some cornstarch (very little) but I presume its b/c I added a little besides much beef broth. Fantabulous taste, texture and overall, was much easier than I thought it would exist!! Very excited to make this again!! Cheers Teresa!!
06/03/2005
My family loved everything near this recipe. The flavor was outstanding. I hold with others, FOLLOW THE RECIPE AS WRITTEN. Go ahead and add together another spices per your taste but sear the meat as directed and and so season. I added some flour to the strained meat drippings and the gravy was wonderful. My hubby commented that it was the best roast I've always fabricated. I normally do a roast in the crockpot just not anymore!
02/eighteen/2006
Keen recipe! I used about a three i/2 lb Boneless Chuck Roast and I cutting abroad the largest parts of fat. I seared the meat equally directed and added 2 cups of beef broth (I use the powdered bouillon, so I used 2 packets to make the 2 cups of broth) and put it in the oven for the first 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used i onion, most 2 teaspoons chopped garlic, 1 light-green bell pepper, 1 whole bunch of celery, baby carrots, red potatoes and 1 parcel Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere's Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't use the bay leaves. I just covered the Dutch Oven with foil and let it go for the adjacent ane 1/2 hour. It was FABULOUS!!! I tin't wait to eat information technology tomorrow!
07/20/2002
This recipe is FANTASTIC!! Easily the best pot roast I've ever fabricated! This likewise freezes quite well - just cool and slice and packet with a little of the "gravy" in a freezer zip-top bag.
12/31/2011
I fabricated a couple minor changes. I sauteed the onions and garlic (quite a fleck more than garlic than what the recipe chosen for, I'm afraid) in the hot pan with a little butter before layering it in the lesser of the pan. I likewise added 1/ii loving cup quality beefiness broth and poured i/4 cup burgundy vino over the roast before covering information technology (partially considering a) I did not want a dry pan under my roast, I knew from experiance that you want some liquid in the pan to help cook the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that flavor is always a plus). I did Non add together the additional table salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of i whole roast, at that place's one plate total of leftovers to fight over tomorrow. We loved information technology. Annotation: Covering the roast is a MUST. Yous don't cover information technology, you volition have a hockey puck instead of a roast. Accept information technology from someone who did this once or twice when beginning making her own kickoff roast.....or two.
12/25/2009
Fabricated this recipe 3 times. First time followed directions exactly and it was delicious. Very flavorful with plently of au jus to make a keen gravy. (VERY IMPORTANT TO HAVE TIGHT Lid!!) Served with mashed potatoes & carrots. Adjacent time used the basic direrctions and i more onion and 2 more cloves of garlic...my preference. (Used grated body of water salt, it makes me feel like a real chef, peculiarly when I article of clothing my apron!) That time made my recipe for boiled fingerling potatoes with butter & parsley with chocolate-brown sugar/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole so it could be set aside when making gravy. To gravy, I added a touch of sherrry and sliced portabella mushrooms, carmelized in butter then simmered v minutes. Make sure to get all brown bits. Third fourth dimension, I was missing the potatoes & carrots that are usually fabricated with pot roast. In a ho-hum cooker many times what you lot proceeds in tenderness, you lot lose in season. I did non want to lose one taste bud of the wonderful flavor and tenderness of this roast so decided to add halved potatoes and 1/2 sliced whole carrots. Also added a fiddling beef broth. BOY! BAD Movement! Adding veggies & liquid changed the meat (same Dutch oven). Veggies OK, but meat non tender and lost season. Making again tonite & will follow directions exactly like I did the 2d fourth dimension. If anyone can advise a fashion to roast the veggies with meat and keep the flavour, let me know! Swell ROAST RECIPE!!!
07/26/2002
The best! Everyone who has tasted this pot roast has asked for the recipe. Now my husband often asks me to get in. Even during the summertime! YIKES
12/thirteen/2011
Calling this "Beefiness Pot Roast" is a bit like calling a Lamborghini a "vehicle," or the Mona Lisa a "movie." Maybe "Beef Ambrosia" is more than fitting. No disagreement with whatever of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing take-out, a pizza, or fast food. The flavor is that of the beef without adornment. I made it almost verbatim. I had found ii thick height circular steaks which I had bought longer ago than I care to mention hither, languishing in my chest freezer. They came to 4+ pounds altogether. Then the cut was substituted for chuck. Afterward browning, I stacked them in the Dutch oven. I simply cut the cooking time by 30 minutes, since top round is a much leaner and more tender cut than chuck. Fabulous! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning information technology into such was a unproblematic matter of whisking iii Tb of flour into well-nigh 4 Tb beefiness stock, adding to the pan liquid, and simmering for 10 minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of homemade spaetzle, information technology was a meal fit for a sultan. Ladies, if there's a man in your life you'd similar to ally, make him this dish. He'll follow you anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred dissimilar ways with all levels of results, but this one WORKS. I normally don't follow recipes to a T, withal figured I'd endeavor it as written and brand any changes from there since at that place were so many proficient reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was cascade the juices into a saucepan, add a teaspoon of butter to smooth it out, bring it to a boil and then thickened it - that'due south it and information technology was absolutely delicious. I won't brand pot roast any other way from at present on.
12/25/2010
Followed instructions every bit described with a 5 pound roast. Came out with lots of juices, still it was well overdone. Later on cutting and slicing, the meat merely tasted skilful for about the showtime 2 minutes. And so information technology quickly became dry and chewy without it sitting in the gravy/roast pot. I also thought it lacked flavor. I added lots of onions and garlic at the bottom to compensate for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, bone in chuck roast from a natural, grass fed cow. Fortunately I checked it at i 60 minutes after the initial 30 minutes and information technology was merely a fiddling over done, but still delicious. I like the fact that this recipe doesn't involve soups, broths, or the addition of vegetables, and just leaves the nifty flavor of the meat, and drippings for a wonderful gravy. Especially if you desire to use the meat for say shredded enchiladas or some other purpose afterward the initial meal. It'southward a keeper.
05/xv/2011
I'll never understand why someone will requite a recipe a lower rating if the IGNORE THE RECIPE. I take tried many recipies for pot roast, and this one came out the best by far. DON'T season the roast before searing. This goes against most recipies I've seen, but that's why the others were all dry. This one came out perfect. Nothing needs changing.
02/18/2009
I have made this dish twice with perfect result each time. After reading the reviews, I made only i change, I continue roasting for two i/2 hours at 300 degrees instead of 1 1/two every bit the recipe calls for. After the ane 1/2 hours, the roast I used, three.v lbs, was not tender, the extra hour moved it to fork tender. When my wife asks me to repeat a dish within 2 weeks I know I take a hit! Thank you for the great, simple recipe!
03/09/2003
This was excellent...but I'thou happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (wink) I added some beef broth to ensure wet, and per another reviewer, added 1/2 pkg dry out onion soup mix. I did take to thicken a little past adding some cornstarch (very little) but I presume its b/c I added a little as well much beef broth. Excellent gustatory modality, texture and overall, was much easier than I thought it would exist!! Very excited to make this again!! Thanks Teresa!!
eleven/10/2012
I am a bad cook. And then much that my hubby dreads when I want to make a roast for dinner. I followed this recipe exactly as written and my whole family unit said I could add it to our regular carte du jour. Yay!! It was delicious!!
03/27/2011
This is the best pot roast ever. I use to make pot roast in the crockpot and although information technology would come out tender, it seemed like all the flavor was sucked out of the meat. This recipe keeps it unproblematic and allows the true gustatory modality of the meat to shine through. The broth makes a wonderful gravy and the meat is and then moist and full of flavor. I concord with others who have posted non to add any liquid. I think if you add together liquid to begin with it is kind of like boiling the meat rather than baking it. If you have not tried this recipe yet, practise it, you will be happy you lot did.
02/10/2010
Not only did this make a very pretty roast, but it was juicy and tender. In order to make a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with 1/8th cup of cornstarch, ane i/two cups of beef stock, a compression of white pepper and 1/four teaspoon of basis black pepper. That fabricated enough gravy for meat and mashed potatoes to serve 8.
04/18/2011
OMG!!! 1st off, I used a two.75 chuck roast (boneless) then followed the recipe to T. Though, I was not certain if I was to season the onion & garlic mixture or the meat, so I did both without measuring. I was a bit worried about information technology not being flavorful, I honey BIG season. This came out incredible!!! I just wish I had fabricated the iv lb roast. I can't stand the crock pot method, not sure if I'm doing something incorrect, but mine e'er comes out dry & stringy. This was naught like that! I volition never make a pot roast any other mode! Thanks for this recipe!
x/25/2008
Absolutely awesome! I, also, added a bit of beef broth, and later reducing the temp, cooked this for two hours. So tender, moist, and flavorful! I don't have a dutch oven, and so I simply seared this on all sides in a frying pan, then put the roast in an 8x8 glass blistering dish, roofing very tightly. I think that baking this in a dish that the roast fits snugly into is some other cardinal component to keeping this roast moist. We are making French Dips with the leftovers!
04/eleven/2013
Just made this roast co-ordinate to the recipe. It was very flavorful and the gravy, crawly. I made a two lb roast cooked @ 325° F for 1/2 hr and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast iron dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes effectually to cook in the oven. Seasoned everything with steak seasoning. Everything turned out smashing. Although I thought the potatoes tasted a flake like carrots. I was surprised that this produced a skillful amount of juice. I have ever made my roast with a inch or so of water added before the oven. This tasted so much better and the potatoes were nicely roasted. To the gravy I added i cup of water and a burgoo cube, to stretch it, nosotros like our gravy. To thicken I stirred in 1/4 cup flour mixed with a piffling water. Great recipe, thank you.
eleven/08/2010
We really enjoyed this dish. The prep was quick and easy and the event was moist, flavorful and succulent. I added vegetables for the concluding one.five hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will utilise this recipe whenever I'm in the mood for pot roast. Cheers!
01/04/2011
This is the showtime time I've made a pot roast without a crock pot. This was tender without the sogginess that I've get accustomed.
12/eleven/2010
delicious!! cooked in ane c. beef broth plus 1 c. red wine. added boiled baby yukon gold potatoes and infant carrots to the gravy after roast was done cooking, and so served all together. sooo expert.
08/04/2009
This is my 2d fourth dimension to review and this fifty-fifty though it is my "get-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. Practise Non NOT NOT Not add together broth, juice, water or whatsoever liquid. The just change I made was since I was out of bay leaves I used rosemary for my seasoning and it was delish. PERFECTION!
04/28/2011
My family LOVES this dish- 1 of our favorite comfort foods! I don't change a affair- except, I add cut upward potatoes and baby carrots 45 minutes before it is finished cooking. The seasonings, onion and garlic flavor the veggies too so you lot have a complete meal. And, I add a little cornstarch or flour to the pan juices to make a very tasty gravy! cheers Teresa!!
04/12/2011
I was looking for a different way to cook a roast without the usual potatoes and carrots, and this fit the beak. The recipe was followed to the letter of the alphabet, and the firm smelled wonderful! My "meat and potatoes" country boy loved it. This is definitely a keeper.
11/28/2010
The flavor was delicious. Thanks for the recipe.
02/28/2010
LISTEN Anybody!!!! If i follows this recipe exactly as written, one will get a wonderful, tasty & tender beef roast. The secret is the searing without adding extra liquid. One may season with extra onion or garlic (not needed however). Please do not modify the recipe & then give it a bad review. Make some mashed potatoes & steam some veggies & dig in! It is delicious when made equally given.
03/07/2012
The all-time pot roast ever. I added vegetables & it still turned out swell!
03/28/2012
Just made this last night and permit me tell you it was sooooo good. It was so juicy and flavorful. Also, as another reviewer stated, I had no problem with dryness. I washed my pot roast b4 I used it and dried it with a newspaper towel. Subsequently that I just put them into my Dutch oven and permit them sit on each side for 4 minutes (timed) I did non touch on them, except when added my seasonings to them while cooking which is onion pulverization, emphasis, worchestershire sauce and pepper. Instead of using 2 garlic cloves I used 1 large and and so some minced garlic I had in the Refrigerator. I left them in the Dutch oven (stovetop) and put that in the oven. I cooked them covered for most 20 minutes and the rest of the time was uncovered. This combination of things made it'south own juice/sauce and information technology was sooo adept. Also I didn't have bay leaves so I left that out...didn't miss them at all. Thank you for this recipe && I don't even similar Pot Roast but this was good!
11/16/2011
Simple and tasty. I had a 1 kg (two-lb) roast for the two of us, and then after the initial xxx min @ 325° and 1 60 minutes at 300°, the internal temp was 180° (well done). It was great, only next time I might cutting it back to 45 min.
04/10/2012
Loved this ! The more color you get on the sear, the more season your roast will have. And a cast iron skillet is perfect for this recipe, as it goes from stove top to oven and the cast iron will become yous a sear that no other pan tin. When you're plating this, scoop upwards a generous portion of the onions and garlic off the bottom of the pan and serve them over some great mashed potatoes. They were the absolute best function of this !!! One warning: Sentry the roast weight. I did a ii pound only failed to reduce the cooking time as the original recipe is written for a 4 pound roast. Information technology came a bit overdone (still delicious) but that was entirely MY fault.
09/08/2009
This recipe is unbelievable! So simple and straightforward, with amazing results. The two near important things to go along in heed for this recipe to succeed are: one) Practise NOT take shortcuts when searing the meat. Permit the meat to fully sear for 4 min on each side to lock in those amazing juices. ii) Practise Non add liquid to this recipe (goop, consumme, water, etc) because the meat volition make its own delicios goop while cooking. The Merely matter I changed was to use four garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe collection as an instant classic!
x/28/2010
I had about a trivial over 3lb boneless chuck just cooked it exactly the mode the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the final hour. I don't have a Dutch oven then I seared the meat on acme of a frying pan and transferred it to a Corningware ceramic goulash dish and put information technology in the oven. I covered with a foil and cooked away. The dish turned out really skilful, very flavorful. My fiance and company loved it. Although I would have liked information technology more if it was more than tender merely it even so satisfied everyone's hunger. I had enough of leftover and it was even better the next day.
11/01/2010
It was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yep confirmed. Do not alter a thing about this recipe. Follow directions as written.
eleven/22/2007
I love the recipe. I make it everytime we have family gatherings. I do accept to change some of the techniques but otherwise the recipe is great. I buy chuck roast brand sure it has a footling fatty on it, the fat makes the meat cook better. I also season my meat the night before with Lawrys seasoning salt, then wrap it in plastic wrap and refrigerate it. Searing the meat is proficient. I put it in the oven at 350 degrees and keep it covered and just let information technology cook until the meat is able to pull autonomously with a fork. Then, I volition uncover information technology for 1/2 hour to brown information technology and all done. Everyone in my family loves it and I have to bring it everytime nosotros accept a gathering. The recipe is a not bad concept and a big hit.
11/21/2010
Made this last dark for dinner & everyone loved it. Very easy to make
01/31/2010
A different mode to make pot roast if you don't want to go out the crock pot. Creates an earthy rich gustation different than nigh crock pot recipes, and it is quite tender to for the quicker cooking method. However, in that location will non exist the juice neccessary to brand any gravy! And, the vegetables do non roast with it, and so you will take to brand them on the side. I tried it in the pot once and they just get too greasy and the meat loses some of its tenderness, as the juices get soaked up by the vegetables. In addition, make sure that you trim off extra fat, because it volition non melt away like when the meat sits in the crock pot. Though, for some reason unlike many other pot roasts information technology is pretty skilful the side by side twenty-four hour period.
10/12/2009
I rinsed and patted dry my 3 lb. roast first, then basted both sides with olive oil and added seasonings, then seared the roast on the grill for 4 min. each side (seasonings were Montreal Seasoning, garlic table salt and onion powder). Had the baking dish in the oven while information technology was pre-heating and placed the seared roast ontop of 1 bay leaf in baking dish. I poured on the SIDE of the roast (not over the peak) a half can of Swanson's beefiness goop (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on top of roast prior to covering. The smell in the house was awesome! Took information technology out after information technology's first 30 minutes (at 325 degrees), reduced oven to 300 degrees, added total garlic cloves around the pan and placed snack size carrots around i side and large peeled Idaho potatoes (quarted) around the other. Placed more large cutting onion rings on top of veggies - added Lawry'due south seasoning (on carrots, potatoes and onions only). Cooked boosted one 1/two hrs and I was actually surprised how tasty the veggies were once we served it! They cooked thoroughly withal however stayed firm - and not mushy. Next time, I'm going to include Brussell Sprouts and Mushrooms. The goop and juices from the meat actually added to these veggies and my kids wanted seconds. Ordinarily they want more meat! Enjoy this recipe. It'due south unproblematic and time efficient. Hardly whatever prepping. If you have two hours - your proficient to go with this delicious meal.
04/14/2008
This was the first fourth dimension I made pot roast and this is the perfect recipe. I made this recipe twice. The outset time I followed it exactly. After I took the meat out, I added some cerise vino to the gravy and cooked it. It came out really adept but the gravy had a strong onion flavor which some people may not like. The meat was also a lilliputian tough. The second time I fabricated it, I added some water earlier I put it in the oven. The meat was so tender this way! I notwithstanding added reddish wine to the gravy and some cornstarch to thicken. I definitely suggest adding some liquid before puting the roast in the oven.
ten/17/2011
This was fantastic! I have never been able to make pot roast without a crockpot. otherwise it is dry, overcooked etc. I added a piffling bit of ruddy vino to the onions and mushrooms and abotu a Tbs of brownish gravy mix to thicken(afterward cooking). I also added some mushrooms with the onions. I volition definitely make over again.
09/14/2001
OMG! Give thanks y'all Teresa! This was my very start time making a roast. I was very intimidated in doing so. Just I found this recipe and it sounded very simple. So I fabricated information technology for dinner tonight. It came out very tasty. I added red potatoes and carrots at the half hour marking when I turned the estrus down. They turned out perfect. My hubby loved it and and then did my two year one-time! Cheers again Teresa for helping me overcome 1 of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast be so succulent and and so easy at the same time?
04/04/2011
Definitely added to my favorites. This was the best roast I accept e'er made. I made it in a cast iron dutch oven and followed the instructions EXACTLY and it was PERFECT! Practise not change a thing. The roast was tender and juicy. The searing, which was super piece of cake, fabricated it look beautiful. And my favorite part of the whole thing was the gravy that the roast made in the bottom of the pan....OMG, information technology was succulent. I tin can't finish eating it. It reminds of this barvarion onion soup that I get at this German restuarant. Yumm. Thanks for posting, Teresa. And if y'all are because making.....Do it! You will not regret it!
11/08/2010
Best Pot Roast recipe ever....very like shooting fish in a barrel...followed directions to a T.....excellent!! Roasted carrots in the oven....much amend than adding them to the roast pan....had plenty of juice for gravy and meat was very tender....dearest love love this recipe!! Thank you lot and so much for posting it!!
09/12/2010
Very proficient and tender. I followed the recipe exactly just added carrots and potatoes during the last hour of cooking.
03/08/2007
I really wanted to like this recipe peculiarly after reading all of the rave reviews. I take been making pot roast with my quondam family recipe for quite some time simply I always welcome a change.I followed the recipe exactly except I added a can of beef stock to the pot. The pot roast was shoe leather and the ONLY thing my husband wanted seconds of was the gravy to effort and moisten the meat at all! I am used to pot roast that falls apart literally the minute you lot stick a fork into information technology. Husband really said "what happened to the other pot roast"? I am really sorry just nosotros didn't like this at all.
01/09/2012
This is the perfect pot roast recipe without changing a thing!
03/06/2012
My husband fabricated this today with two changes, he put all the onions and garlic on top with the bay leaf and added 2 pats of butter. SUPER TENDER. WHOLE FAMILY DELIGHTED!!!
08/22/2010
This was one of the best roasts I've ever made! I followed the recipe exactly as written, using a circular Le Creuset french oven. The meat was tender and juicy. Brand certain you sear the meat before putting it in the oven. It makes all the departure.
02/03/2004
ok, I did use a unlike cut of meat, so that is probably why the meat was tough, but other than that, I followed the recipe to a "t" and I was disapointed. Information technology was bland, and we all had to put steak sauce, or ketchup on it in lodge to requite it some season. I consider myself a good cook, and boy was I embarassed with this meal. Nosotros had to fill up on the potatoes.....lol
12/03/2008
I have made this several times with a sirloin tip and it is admittedly fantastic. Take as well added potatoes and carrots to roast. Best result was in a LeCreuset pot, going from stove top to oven. The meat is tender and moist, the gravy/juice outstanding.
xi/twenty/2009
Wonderful! This was the kickoff time that I accept cooked a pot roast similar this. I followed the directions exactly and information technology was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy fantabulous. This will be my keeper pot roast recipe.
03/02/2012
v mega-stars! Followed the original recipe and its by far the best roast I've ever made. I'd never get back to a crock pot and/or goop. Satisfying and delicious.
11/25/2009
I have to say this was the best roast ever. I was really concerned that at that place was no liquid and figured oh well the chuck roast was on sale and only cost a couple of dollars and so if it didn't work out no large deal. What a surprise it was, juicy, tender and terrific season. I did it just similar the recipe said to do it. I simply improvised on the gravy, added blood-red wine and beef broth to make more.
01/01/2011
I followed all the directions except I used boneless cross rib roast simply the meat turned out dry and a little chewy. I take cooked this type of meat in the cook pot for 5 or more hours with a rub and information technology has always turned out very tender and moist. Perchance information technology was the blazon of roast in the recipe because it usually has more more than fat in it. I wasn't crazy most the flavour-too much onion flavour.
01/24/2011
Just made this this night, it was delicious! I didn't have a dutch oven, so i just simmered the roast in a pan then transfered it and everything else into a deep casserole dish. Information technology turned out corking!
11/12/2011
awesome! My husband and I ate almost of the roast (1kg size) at one sitting; we both loved the taste. Since the size was a lilliputian smaller than the recipe, I only cooked it for 1 hour at 300 (after the initial one/2 60 minutes at 350). This recipe is a keeper!
12/03/2010
You tin't over cook this recipe! I left it cooking for about 1 1/two hours likewise long and the bottom got a piffling brown merely it was fabulous! It didn't have enough onions for my gustatory modality so I'chiliad calculation a lot more than and maybe some peppers this time.
02/28/2008
This was delicious! Made it every bit is. The meat was juicy and tender.
03/13/2015
Beginning time I followed it exactly and it came out perfect, though no "gravy" the onions are almost caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is likewise much in the pot which overcooks the roast (made this mistake the second time). For smaller roasts (~2 lbs) I cutting 10 minutes off both oven times (so 20 min @ 325 and i:xx @ 300) and it comes out groovy, even so fully cooked through but non tough/overdone.
12/nineteen/2011
I made this exactly as stated, and it was not to my liking ... so disappointing ... I should accept stayed with the ol' crockpot ... it never fails me ....
05/19/2014
Great pot roast recipe. I similar that it's just meat without the added flavors of carrots and other veggies. Cooking fourth dimension was perfect fifty-fifty though my roast was just 2.5lbs. Served it with mashed potatoes and roasted brussell sprouts. It's a keeper!
eleven/11/2001
Mom would make her famous pot roast for me as a special repast for my birthday. She passed abroad last year and I regret non having her recipe. This one comes so close, my recipe card volition read "Mom'due south Pot Roast". I can't wait to have my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including ane previous recommendation to add cerise potatoes and carrots when yous start turn heat down. One boosted item I added was to shake a little Cavender's greek seasoning over meat at the aforementioned time. Turned out perfectly! I do not mean to push the Greek seasoning but take found it to be the perfect alloy of spices in merely most anything! This recipe is a definate keeper! Ii thumbs up!
12/sixteen/2008
Per lots of reviewer's suggestions, I added about ane cup of beef broth before putting the roast in the oven. It turned out very flavorful and tender. I roasted it for a little while longer and let it rest for most 30 minutes. I would definitely brand this again!
01/16/2011
Very moist, and the gravy is good, all the same, I wish it had more than flavour though.
11/03/2011
very good...fixed exactly how recipe said too...only proposition to anyone else....Go TO A Butchery, if possible, for your roast....got mine at Costco and it was extremely fatty and just non quite to my gustatory modality...
11/05/2010
my sons raved over this, said it was the best dinner ever!
01/26/2008
The recipe results in a bully roast. I browned the beef roast in a heavy cast fe Dutch oven, then followed the recipe and simmered the roast for several hours. The upshot was a moist and tender roast; it was delicious.
10/26/2010
Great aroma and taste! I didnt take fourth dimension to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for 2 hours. Crawly!
01/22/2014
added around a cup of red wine. I died and went to heaven
02/26/2014
This was SOOOO proficient. Style better than any slow cooker roast I've done. Full of flavor and so tender. My family loved information technology. I followed the recipe exactly until the end. Then I took the meat and backlog onions out to apply the sauce for deglazing. I added 1/3 cup of red wine, mushrooms, common salt and pepper and rounded it out with butter to have a french sauce at the terminate. I poured the sauce on top of the meat and onions. It looked so luxurious!
01/xiv/2007
I e'er trust allrecipes.com so I thought I'd try this recipe. I noticed some people said the roast was dry out. It dawned on me that nowhere in the recipe does it tell you lot to add together broth! Tho when you become to the last line and it says to top with onions and gravy, I'one thousand thinkin' you're not going to get a gravy without a liquid!! I followed the recipe and subsequently the get-go 30 minutes, I added a half cup of beef broth and a good splash of red wine. Now nosotros have gravy. It tasted a little bland and then I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to give information technology taste and color. Splendid...Now it's perfect!
02/24/2003
This made a cracking cold conditions meal. I added one package of onion soup mix and one c. water. Plough out great!! The best pot roast I've ever had. Will make again!
11/28/2010
PERFECT!!! Only a little change...outset I dredged the roast in a flour, garlic powder, rosemary, salt, & pepper mixture and used 2 shallots instead on onion.
12/26/2005
This is the basic, quick, and elementary style to get a pot roast washed. Tastes great!
ten/06/2010
I loved it!! The meat came out so moist!! And the gravy that it made was fantastic!! Did non change a affair either. This is a keeper!
x/23/2010
I made this recipe a few years ago and I could not remember where I found it. My husband has raved nearly it ever since! I finally decided to search on this site and I Constitute It!!! He is begging me to make it once again tomorrow for Dominicus dinner. I can't await! This is the Best recipe for roast we have ever had!!! I did non change a thing!
02/13/2008
This was the Best pot roast I've ever fabricated! Moist, flavorful, almost melt in your oral fissure. I used i reviewer'south advice and followed the recipe EXACTLY. No water or other liquid needed. This one is staying in the front end of my personal recipies book.
01/xiii/2007
SUPER tasty and easy. Didn't take fourth dimension to do crockpot so tried this ane. Tin can't have traditional pot roast in my house with out the carrots and potatoes. And so I sliced and chopped about four each and put a little oil and just enough beefiness goop to barely encompass them to simmer in the dutch oven on the stove, while I seared the pot roast in a different pan. When done with the searing, put roast in dutch overn, spooned the carrots and potatoes over and effectually pot roast, did same with onions and bay leaf. Awesome tender and flavorful, enough juice to make dainty traditional gravy. Wasn't a bite left. Had spur of the moment company, made some egg noodles to surround it. Everybody was happy campers. May never use the crockpot version again.
12/24/2010
Wow! That's the all-time manner to sum up this recipe. I didn't practice anything different, but followed the directions. My family unit admittedly LOVED it! Easy to make and has fantastic season.
xi/20/2011
I have tried a lot of unlike pot roasts and tend to lean more to the fancier recipes, wine, different spices, etc. Decided to effort this recipe, I added ii russet potatoes and iii large carrots, cutting in one-half and in thirds, utilize Kosher table salt, and eyeballed it, this has to be one of the best pot roasts I have ever cooked, thanks for a simple, like shooting fish in a barrel and tasty recipe.
11/x/2002
I've tried to brand this recipe twice and both times it has come out hard and flavourless. I am commonly a expert cook but not then good with beefiness. I would not try this recipe once again.
12/xv/2011
also dry, like a baseball game mit
02/14/2011
I have been using this recipe since I discovered it iii years ago. I deglaze the pan before adding the onions and garlic and also add together nearly a cup of beefiness stock. I accept also on occasion added sliced mushrooms. Perfect results every time. Thanks for the post.
07/01/2011
Very simple and very yummy. I didn't melt my roast as long b/c it was smaller. I think adjacent fourth dimension I'll add some baby carrots to the pot towards the end of cooking.
09/01/2011
Perfect pot roast. I fabricated it exactly equally the recipe said and it came out melt in your mouth tender and perfectly seasoned. I'll exist making this again.
04/06/2010
Wow! As a rule I do not like roast. I don't like mushy, stringy meat but that is non how this turned out at all. I accept several cuts of beefiness from buying 1/8 of a moo-cow and was saving the roasts until last, equally this is the worst part as far as I'1000 concerned. But this recipe was not only easy, it was good! I followed the recipe exactly and information technology was a hit at dinner.
01/xv/2008
Used my cast iron slow cooker. I recall y'all can employ any good size roast w/ this recipe. Make certain to brown for 4 min. on all sides, very important to keep meat juicy. I also added veges to lesser of pan,with fresh basil and oregano.w/ 1 tin can beef stock. I used meat tenderizer west/ spices forked into meat. 2 packets of onion soup mix w/ h2o. I besides would cut time to fifteen mins 325 and 1 60 minutes at 275 then let sit for 30.
12/21/2010
Excellent recipe! I was hesitant about the chuck roast but was pleasantly surprised at the tenderness and taste! I only added seasonings, potatoes, carrots and Marsala vino for marination. Bask!
07/01/2005
Made this pot roast terminal nighttime and was very surprised. Normally I exercise not like meat overcooked (which is normally the case with potroasts). This turned out moist and even slightly pink. I did perk it upward by adding 1/4 cup each of red vino and beefiness broth. Cheers for an excellent recipe.
09/21/2010
Uncomplicated, flavorful pot roast. I've made them in the by with added liquid, nevertheless I do prefer it without as it seems to intensify the season of the roast. This made an excellent gravy with the drippings; I used a fleck of h2o, clear-jel (modified cornstarch which turned out perfect), and a dash or two of sage and pepper. I take 5 twelvemonth old picky twin boys, and a finicky hubby. They about licked their plates make clean. :)
eleven/05/2010
Very good standard recipe.
10/xi/2007
I wasted a twenty dollar roast on this recipe. I thought I would modify it up a trivial and effort something new and I HATED Information technology. The meat wasn't fifty-fifty close to being done, it was tougher then leather and the texture of the meat was but horrible. I will stick to my 8-9hrs in the crock-pot and take the extra time for a melt in your rima oris roast.
07/15/2003
I gave this an average rating because it might be partly my fault that I did non similar the meat. The meat was tough merely I used a bottom round roast which is generally leaner than a chuck roast. I did add the Lipton onion soup mix and 1 cup of h2o and also added carrots and potatoes to the roast pan. The veggies were excellent tasting. I enjoyed the flavor of the bay leaves and onions on the veggies. I also thickened the juice in the pan with i tbs of corn starch for a prissy gravy.
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Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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