How to Cook Beef Pot Roast in Crock Pot
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08/20/2000
This is ane of the kickoff recipes I found on allrecipes.com several years ago and I've been making information technology ever since. My recommendation: DON'T Modify ANYTHING. When people complain that it'southward tough, merely they added water, information technology'southward their own fault! Don't add together water or broth. Don't add together potatoes or carrots. Don't fifty-fifty change the amounts on the salt and pepper. Just do exactly what the recipe says and yous will exist happy with the results! I ever am...but when I don't follow it exacyly, I'yard disappointed.
09/09/2007
I picked this recipe because I wanted a plain pot roast without added vegetables, wine, beef broth etc. -- a recipe that allows ane to bask the flavor of the beef. This is it! Followed the recipe equally given, although my chuck roast was only 3 lbs. The roast came out very juicy and tender with a succulent season. There was a lot of juice in the pan, but information technology's a stretch to telephone call it 'gravy'. Yous'll have to thicken and season it to get a traditional brownish gravy but there's plenty of juice to work with. For those who have problems, two suggestions: 1) chuck roast is i of the cheapest beef roast cuts and I've only been satisfied when purchased at a good butcher shop. The 1's found in the grocery store usually cook upward pretty tough and/or dry. I've also had adept luck with chuck roasts from Whole Foods. two) Make certain your roaster/dutch oven has a tight plumbing fixtures lid AND is sized for the roast. If the hat is loose or yous employ a roaster that holds a 25 lb turkey, the pot roast will plow 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 moisture, and per some other reviewer, added 1/2 pkg dry onion soup mix. I did have to thicken a niggling by calculation some cornstarch (very little) merely I assume its b/c I added a little too much beef broth. Fantabulous taste, texture and overall, was much easier than I thought it would exist!! Very excited to make this over again!! Cheers Teresa!!
06/03/2005
My family loved everything almost this recipe. The flavor was outstanding. I agree with others, FOLLOW THE RECIPE Equally WRITTEN. Get ahead and add another spices per your taste simply sear the meat as directed and and then flavour. I added some flour to the strained meat drippings and the gravy was wonderful. My husband commented that information technology was the best roast I've e'er made. I normally do a roast in the crockpot but not anymore!
02/18/2006
Bully recipe! I used nearly a 3 1/2 lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat as directed and added 2 cups of beefiness broth (I utilise the powdered burgoo, so I used 2 packets to make the two cups of broth) and put information technology in the oven for the commencement xxx minutes. When I turned down the temp, I added the seasoning and veggies. I used 1 onion, about ii teaspoons chopped garlic, 1 light-green bell pepper, 1 whole agglomeration of celery, baby carrots, scarlet potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere'due south Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't utilise the bay leaves. I simply covered the Dutch Oven with foil and let it become for the next one 1/2 60 minutes. It was Fabled!!! I can't wait to eat information technology tomorrow!
07/xx/2002
This recipe is FANTASTIC!! Easily the best pot roast I've ever made! This also freezes quite well - just absurd and piece and package with a petty of the "gravy" in a freezer zip-top pocketbook.
12/31/2011
I made a couple small changes. I sauteed the onions and garlic (quite a bit more garlic than what the recipe called for, I'k afraid) in the hot pan with a little butter earlier layering information technology in the bottom of the pan. I also added 1/2 loving cup quality beefiness goop and poured 1/iv cup burgundy wine over the roast earlier covering it (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 e'er a plus). I did Non add together the additional salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, there's ane plate total of leftovers to fight over tomorrow. We loved information technology. Annotation: Covering the roast is a MUST. You don't encompass it, yous volition take a hockey puck instead of a roast. Take it from someone who did this once or twice when first making her own first roast.....or two.
12/25/2009
Made this recipe 3 times. Starting time fourth dimension followed directions exactly and information technology was delicious. Very flavorful with plently of au jus to brand a great gravy. (VERY IMPORTANT TO Have TIGHT Chapeau!!) Served with mashed potatoes & carrots. Next fourth dimension used the basic direrctions and 1 more onion and 2 more cloves of garlic...my preference. (Used grated sea table salt, it makes me feel like a existent chef, especially when I wear my apron!) That time made my recipe for boiled fingerling potatoes with butter & parsley with brownish sugar/butter carrots. I loved the roast fifty-fifty more with the extra garlic and onion. Left onion whole then it could exist fix aside when making gravy. To gravy, I added a bear upon of sherrry and sliced portabella mushrooms, carmelized in butter and so simmered 5 minutes. Make sure to get all brown $.25. Third time, I was missing the potatoes & carrots that are usually fabricated with pot roast. In a slow cooker many times what you proceeds in tenderness, you lot lose in flavor. I did non want to lose ane taste bud of the wonderful flavor and tenderness of this roast so decided to add together halved potatoes and 1/ii sliced whole carrots. Likewise added a little beef broth. Boy! BAD Move! Adding veggies & liquid changed the meat (same Dutch oven). Veggies OK, only meat not tender and lost flavor. Making over again tonite & will follow directions exactly like I did the 2nd fourth dimension. If anyone can propose a way to roast the veggies with meat and keep the flavor, let me know! GREAT ROAST RECIPE!!!
07/26/2002
The best! Everyone who has tasted this pot roast has asked for the recipe. Now my hubby ofttimes asks me to brand information technology. Even during the summertime! YIKES
12/13/2011
Calling this "Beefiness Pot Roast" is a bit similar calling a Lamborghini a "vehicle," or the Mona Lisa a "picture." Maybe "Beef Ambrosia" is more than fitting. No disagreement with whatsoever of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing have-out, a pizza, or fast food. The flavor is that of the beef without adornment. I made information technology almost verbatim. I had found two thick elevation round steaks which I had bought longer ago than I care to mention hither, languishing in my chest freezer. They came to 4+ pounds birthday. So the cut was substituted for chuck. Subsequently browning, I stacked them in the Dutch oven. I simply cut the cooking time by 30 minutes, since top circular is a much leaner and more than tender cutting than chuck. Fabulous! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning it into such was a unproblematic matter of whisking iii Tb of flour into almost 4 Tb beef stock, calculation to the pan liquid, and simmering for x minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of homemade spaetzle, it was a meal fit for a sultan. Ladies, if there's a man in your life y'all'd like to marry, make him this dish. He'll follow you anywhere and exist 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, just this one WORKS. I normally don't follow recipes to a T, notwithstanding figured I'd try it as written and make any changes from at that place since there were and then many good reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was pour the juices into a saucepan, add a teaspoon of butter to smooth it out, bring information technology to a boil and so thickened it - that'southward it and information technology was absolutely delicious. I won't make pot roast any other way from now on.
12/25/2010
Followed instructions every bit described with a v pound roast. Came out with lots of juices, however it was well overdone. After cutting and slicing, the meat just tasted proficient for about the first 2 minutes. Then it quickly became dry and chewy without it sitting in the gravy/roast pot. I also thought it lacked flavour. 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, os in chuck roast from a natural, grass fed cow. Fortunately I checked information technology at 1 hour afterward the initial 30 minutes and information technology was just a little over done, but yet delicious. I like the fact that this recipe doesn't involve soups, broths, or the addition of vegetables, and but leaves the great flavor of the meat, and drippings for a wonderful gravy. Especially if you want to use the meat for say shredded enchiladas or some other purpose after the initial repast. It's a keeper.
05/15/2011
I'll never understand why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this ane came out the all-time past far. DON'T season the roast before searing. This goes against most recipies I've seen, just that's why the others were all dry out. This 1 came out perfect. Cypher needs changing.
02/18/2009
I accept made this dish twice with perfect result each time. After reading the reviews, I made only one change, I continue roasting for 2 1/two hours at 300 degrees instead of i 1/2 as the recipe calls for. Later the 1 1/two hours, the roast I used, 3.5 lbs, was not tender, the extra hour moved it to fork tender. When my wife asks me to repeat a dish within ii weeks I know I take a hit! Thanks for the great, elementary recipe!
03/09/2003
This was fantabulous...but I'm happier with the success of the gravy that was produced from this!! Thank you to the tips from the "gals" (wink) I added some beef broth to ensure wet, and per another reviewer, added one/2 pkg dry out onion soup mix. I did have to thicken a piffling by adding some cornstarch (very little) but I assume its b/c I added a little too much beef goop. Excellent gustation, texture and overall, was much easier than I thought information technology would be!! Very excited to make this again!! Thanks Teresa!!
11/10/2012
I am a bad cook. So much that my husband dreads when I desire to brand a roast for dinner. I followed this recipe exactly as written and my whole family said I could add together it to our regular menu. 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 it would come out tender, information technology seemed like all the flavor was sucked out of the meat. This recipe keeps it simple and allows the true taste of the meat to shine through. The broth makes a wonderful gravy and the meat is so moist and full of season. I agree with others who have posted non to add together any liquid. I call back if yous add liquid to brainstorm with it is kind of like humid the meat rather than baking information technology. If you have not tried this recipe yet, do information technology, you will be happy y'all did.
02/10/2010
Not simply did this make a very pretty roast, only 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 i/eighth cup of cornstarch, ane 1/2 cups of beefiness stock, a compression of white pepper and 1/4 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 2.75 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 it not existence flavorful, I honey BIG flavor. This came out incredible!!! I just wish I had fabricated the 4 lb roast. I can't stand up the crock pot method, not certain if I'grand doing something wrong, but mine always comes out dry & stringy. This was nada like that! I will never make a pot roast whatsoever other manner! Thank yous for this recipe!
10/25/2008
Admittedly awesome! I, also, added a bit of beef goop, and later on reducing the temp, cooked this for ii hours. So tender, moist, and flavorful! I don't have a dutch oven, so I just seared this on all sides in a frying pan, and then put the roast in an 8x8 drinking glass baking dish, covering very tightly. I retrieve that baking this in a dish that the roast fits snugly into is another primal component to keeping this roast moist. We are making French Dips with the leftovers!
04/11/2013
But made this roast according to the recipe. It was very flavorful and the gravy, awesome. 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 equally directed in my cast atomic number 26 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 around to cook in the oven. Seasoned everything with steak seasoning. Everything turned out groovy. Although I thought the potatoes tasted a bit like carrots. I was surprised that this produced a practiced corporeality of juice. I have always fabricated my roast with a inch or so of water added before the oven. This tasted and so much better and the potatoes were nicely roasted. To the gravy I added 1 cup of water and a burgoo cube, to stretch it, we similar our gravy. To thicken I stirred in ane/4 cup flour mixed with a fiddling water. Great recipe, cheers.
11/08/2010
We really enjoyed this dish. The prep was quick and easy and the upshot was moist, flavorful and delicious. I added vegetables for the terminal ane.v hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will use this recipe whenever I'm in the mood for pot roast. Thanks!
01/04/2011
This is the get-go time I've made a pot roast without a crock pot. This was tender without the sogginess that I've get accustomed.
12/11/2010
delicious!! cooked in 1 c. beef broth plus 1 c. red vino. added boiled baby yukon gold potatoes and baby carrots to the gravy later on roast was done cooking, then served all together. sooo good.
08/04/2009
This is my second time to review and this even though information technology is my "go-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. DO NOT NOT NOT NOT add together broth, juice, water or any liquid. The but 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- one of our favorite comfort foods! I don't alter a thing- except, I add together cut up potatoes and babe carrots 45 minutes earlier information technology is finished cooking. The seasonings, onion and garlic flavor the veggies too and then y'all 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 unlike mode to cook a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the letter, and the house smelled wonderful! My "meat and potatoes" state boy loved it. This is definitely a keeper.
11/28/2010
The flavor was succulent. Thanks for the recipe.
02/28/2010
Heed Anybody!!!! If one follows this recipe exactly as written, one will go a wonderful, tasty & tender beefiness roast. The secret is the searing without adding actress liquid. One may season with extra onion or garlic (non needed withal). Delight do not change the recipe & then give information technology a bad review. Make some mashed potatoes & steam some veggies & dig in! It is delicious when made equally given.
03/07/2012
The best pot roast ever. I added vegetables & it still turned out great!
03/28/2012
Merely made this last dark and allow me tell you lot it was sooooo good. It was so juicy and flavorful. Likewise, as another reviewer stated, I had no problem with dryness. I done my pot roast b4 I used it and dried information technology with a paper towel. Later that I merely put them into my Dutch oven and let them sit on each side for 4 minutes (timed) I did not touch on them, except when added my seasonings to them while cooking which is onion pulverisation, accent, worchestershire sauce and pepper. Instead of using 2 garlic cloves I used i big and then some minced garlic I had in the Fridge. I left them in the Dutch oven (stovetop) and put that in the oven. I cooked them covered for about 20 minutes and the residuum of the fourth dimension was uncovered. This combination of things fabricated it's ain juice/sauce and it was sooo proficient. Also I didn't have bay leaves so I left that out...didn't miss them at all. Thanks for this recipe && I don't even like Pot Roast merely this was good!
11/16/2011
Simple and tasty. I had a 1 kg (2-lb) roast for the two of usa, then afterward the initial 30 min @ 325° and 1 60 minutes at 300°, the internal temp was 180° (well done). Information technology was great, but next time I might cut information technology back to 45 min.
04/x/2012
Loved this ! The more color you become on the sear, the more flavor your roast will accept. And a cast iron skillet is perfect for this recipe, equally it goes from stove elevation to oven and the bandage iron will become y'all a sear that no other pan can. When you're plating this, scoop upward a generous portion of the onions and garlic off the lesser of the pan and serve them over some great mashed potatoes. They were the absolute best part of this !!! Ane alarm: Lookout man the roast weight. I did a 2 pound but failed to reduce the cooking time as the original recipe is written for a four pound roast. Information technology came a bit overdone (still delicious) only that was entirely MY fault.
09/08/2009
This recipe is unbelievable! Then simple and straightforward, with amazing results. The two most important things to keep in mind for this recipe to succeed are: 1) Do Not take shortcuts when searing the meat. Allow the meat to fully sear for 4 min on each side to lock in those astonishing juices. 2) Do NOT add liquid to this recipe (broth, consumme, water, etc) because the meat will make its ain delicios broth while cooking. The Merely thing I changed was to use iv garlic cloves instead of two (I admire garlic). This goes in my permanent recipe drove equally an instant classic!
10/28/2010
I had near a little over 3lb boneless chuck but cooked it exactly the way the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the concluding 60 minutes. I don't have a Dutch oven so I seared the meat on elevation of a frying pan and transferred it to a Corningware ceramic goulash dish and put it in the oven. I covered with a foil and cooked away. The dish turned out really good, very flavorful. My fiance and company loved it. Although I would have liked it more than if it was more than tender merely it still satisfied everyone's hunger. I had plenty of leftover and it was even ameliorate the next day.
11/01/2010
It was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yeah confirmed. Do not change a thing about this recipe. Follow directions as written.
11/22/2007
I beloved the recipe. I go far everytime we take family gatherings. I exercise take to change some of the techniques merely otherwise the recipe is great. I buy chuck roast make sure it has a lilliputian fat on it, the fat makes the meat cook better. I as well season my meat the night before with Lawrys seasoning salt, then wrap it in plastic wrap and refrigerate information technology. Searing the meat is expert. I put it in the oven at 350 degrees and keep it covered and just permit it cook until the meat is able to pull apart with a fork. Then, I will uncover it for 1/2 hour to brown it and all done. Everyone in my family loves it and I have to bring information technology everytime we take a gathering. The recipe is a great concept and a large hit.
11/21/2010
Fabricated this last nighttime for dinner & everyone loved information technology. Very easy to make
01/31/2010
A different way to make pot roast if you don't want to go out the crock pot. Creates an earthy rich sense of taste different than most crock pot recipes, and it is quite tender to for the quicker cooking method. However, in that location will not be the juice neccessary to make any gravy! And, the vegetables exercise not roast with information technology, so you lot will have to make them on the side. I tried it in the pot once and they just become too greasy and the meat loses some of its tenderness, as the juices get soaked up by the vegetables. In improver, make sure that you lot trim off extra fat, considering it volition non cook away like when the meat sits in the crock pot. Though, for some reason unlike many other pot roasts it is pretty good the next day.
ten/12/2009
I rinsed and patted dry my iii lb. roast first, and so basted both sides with olive oil and added seasonings, so 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 it was pre-heating and placed the seared roast ontop of one bay leaf in baking dish. I poured on the SIDE of the roast (not over the top) a half tin can of Swanson's beef broth (depression sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on pinnacle of roast prior to covering. The smell in the firm was awesome! Took it out afterwards information technology's first 30 minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves around the pan and placed snack size carrots around ane side and large peeled Idaho potatoes (quarted) effectually the other. Placed more than large cut onion rings on top of veggies - added Lawry'due south seasoning (on carrots, potatoes and onions only). Cooked additional ane 1/2 hrs and I was actually surprised how tasty the veggies were once we served it! They cooked thoroughly yet still stayed firm - and not mushy. Next time, I'k going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat really added to these veggies and my kids wanted seconds. Commonly they want more than meat! Enjoy this recipe. It's elementary and time efficient. Inappreciably any prepping. If you have two hours - your good to get with this delicious meal.
04/xiv/2008
This was the showtime time I made pot roast and this is the perfect recipe. I made this recipe twice. The first time I followed it exactly. After I took the meat out, I added some red wine to the gravy and cooked it. It came out really good but the gravy had a potent onion flavor which some people may not like. The meat was also a little tough. The 2d time I made it, I added some water before I put it in the oven. The meat was so tender this style! I all the same added red wine to the gravy and some cornstarch to thicken. I definitely suggest calculation some liquid before puting the roast in the oven.
10/17/2011
This was fantastic! I have never been able to make pot roast without a crockpot. otherwise it is dry, overcooked etc. I added a fiddling bit of blood-red vino to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(later on cooking). I besides added some mushrooms with the onions. I will definitely make again.
09/14/2001
OMG! Thank you Teresa! This was my very first fourth dimension making a roast. I was very intimidated in doing and then. But I found this recipe and it sounded very uncomplicated. And then I fabricated it for dinner tonight. It came out very tasty. I added red potatoes and carrots at the half hour mark when I turned the heat down. They turned out perfect. My married man loved information technology and and then did my ii yr old! Thanks again Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast be so succulent and so easy at the aforementioned fourth dimension?
04/04/2011
Definitely added to my favorites. This was the best roast I accept e'er made. I fabricated it in a bandage iron dutch oven and followed the instructions EXACTLY and it was PERFECT! Exercise not change a thing. The roast was tender and juicy. The searing, which was super like shooting fish in a barrel, made it await cute. And my favorite part of the whole affair was the gravy that the roast made in the lesser of the pan....OMG, it was delicious. I can't terminate eating it. Information technology reminds of this barvarion onion soup that I get at this German restuarant. Yumm. Thank you for posting, Teresa. And if you are considering making.....Practise it! You volition not regret information technology!
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 improve than adding them to the roast pan....had enough of juice for gravy and meat was very tender....honey dear love this recipe!! Thank you then much for posting it!!
09/12/2010
Very good and tender. I followed the recipe exactly simply added carrots and potatoes during the concluding hr of cooking.
03/08/2007
I really wanted to like this recipe especially after reading all of the rave reviews. I take been making pot roast with my old family recipe for quite some fourth dimension but I always welcome a change.I followed the recipe exactly except I added a tin of beefiness stock to the pot. The pot roast was shoe leather and the Merely thing my hubby wanted seconds of was the gravy to attempt and moisten the meat at all! I am used to pot roast that falls apart literally the infinitesimal yous stick a fork into it. Hubby 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 affair!
03/06/2012
My husband made this today with 2 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 1 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. Make sure yous sear the meat before putting it in the oven. It makes all the difference.
02/03/2004
ok, I did use a different cut of meat, and then 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 give it some flavor. I consider myself a good cook, and boy was I embarassed with this meal. We had to fill upward on the potatoes.....lol
12/03/2008
I take made this several times with a sirloin tip and it is absolutely fantastic. Have besides added potatoes and carrots to roast. Best upshot was in a LeCreuset pot, going from stove top to oven. The meat is tender and moist, the gravy/juice outstanding.
11/twenty/2009
Wonderful! This was the showtime time that I have 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 excellent. This will be my keeper pot roast recipe.
03/02/2012
5 mega-stars! Followed the original recipe and its by far the best roast I've ever fabricated. I'd never go back to a crock pot and/or broth. Satisfying and delicious.
xi/25/2009
I accept to say this was the best roast always. I was really concerned that there was no liquid and figured oh well the chuck roast was on auction and only cost a couple of dollars so if it didn't work out no big deal. What a surprise it was, juicy, tender and terrific flavour. I did it just like the recipe said to do information technology. I merely improvised on the gravy, added ruby-red vino and beef broth to make more.
01/01/2011
I followed all the directions except I used boneless cross rib roast but the meat turned out dry and a little chewy. I have cooked this type of meat in the cook pot for 5 or more hours with a rub and it has always turned out very tender and moist. Maybe it was the type of roast in the recipe because information technology commonly has more more fat in it. I wasn't crazy almost the flavor-too much onion flavour.
01/24/2011
Simply fabricated this tonight, information technology 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 goulash dish. Information technology turned out peachy!
11/12/2011
awesome! My husband and I ate most of the roast (1kg size) at one sitting; we both loved the taste. Since the size was a little smaller than the recipe, I only cooked it for 1 60 minutes at 300 (after the initial i/ii hour at 350). This recipe is a keeper!
12/03/2010
Y'all tin can't over cook this recipe! I left information technology cooking for about one one/2 hours as well long and the lesser got a little brown but it was fabulous! It didn't have enough onions for my taste so I'chiliad adding a lot more and mayhap some peppers this time.
02/28/2008
This was delicious! Made it every bit is. The meat was juicy and tender.
03/xiii/2015
First time I followed it exactly and information technology came out perfect, though no "gravy" the onions are nearly caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is too much in the pot which overcooks the roast (made this error the 2nd fourth dimension). For smaller roasts (~two lbs) I cut ten minutes off both oven times (so 20 min @ 325 and 1:20 @ 300) and it comes out great, still fully cooked through but non tough/overdone.
12/19/2011
I made this exactly as stated, and it was not to my liking ... so disappointing ... I should have stayed with the ol' crockpot ... it never fails me ....
05/19/2014
Corking pot roast recipe. I like that it'south just meat without the added flavors of carrots and other veggies. Cooking time was perfect even though my roast was only 2.5lbs. Served it with mashed potatoes and roasted brussell sprouts. Information technology's a keeper!
xi/xi/2001
Mom would make her famous pot roast for me as a special meal for my birthday. She passed abroad final twelvemonth and I regret non having her recipe. This one comes so close, my recipe menu will read "Mom'southward Pot Roast". I can't look to have my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including ane previous recommendation to add red potatoes and carrots when you offset turn oestrus down. One additional detail I added was to milkshake a little Cavender's greek seasoning over meat at the same time. Turned out perfectly! I do not mean to push the Greek seasoning only accept found information technology to be the perfect blend of spices in simply nearly anything! This recipe is a definate keeper! Ii thumbs up!
12/16/2008
Per lots of reviewer's suggestions, I added about one loving cup of beefiness broth earlier putting the roast in the oven. It turned out very flavorful and tender. I roasted information technology for a footling while longer and allow information technology rest for well-nigh 30 minutes. I would definitely make this once again!
01/sixteen/2011
Very moist, and the gravy is practiced, nonetheless, I wish it had more season though.
11/03/2011
very adept...stock-still exactly how recipe said too...only suggestion to anyone else....Become TO A Slaughter-house, if possible, for your roast....got mine at Costco and information technology was extremely fatty and but non quite to my taste...
11/05/2010
my sons raved over this, said it was the best dinner ever!
01/26/2008
The recipe results in a keen roast. I browned the beefiness roast in a heavy bandage iron Dutch oven, then followed the recipe and simmered the roast for several hours. The result was a moist and tender roast; it was succulent.
10/26/2010
Great aroma and sense of taste! I didnt have fourth dimension to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for ii hours. Awesome!
01/22/2014
added around a cup of red vino. I died and went to heaven
02/26/2014
This was SOOOO good. Way better than whatsoever slow cooker roast I've washed. Full of flavor and then tender. My family loved it. I followed the recipe exactly until the terminate. And then I took the meat and excess onions out to utilise the sauce for deglazing. I added one/3 loving cup of ruby wine, mushrooms, table salt and pepper and rounded it out with butter to have a french sauce at the end. I poured the sauce on meridian of the meat and onions. It looked then luxurious!
01/14/2007
I always trust allrecipes.com then I idea I'd endeavour 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 to add broth! Tho when you get to the terminal line and it says to top with onions and gravy, I'm thinkin' you're not going to go a gravy without a liquid!! I followed the recipe and after the beginning xxx minutes, I added a half cup of beefiness broth and a practiced splash of reddish wine. At present we take gravy. It tasted a little banal so I added a couple of teaspoons of Gravy Master (or Kitchen Boutonniere) to requite information technology taste and colour. Splendid...Now it's perfect!
02/24/2003
This made a great cold weather meal. I added i bundle of onion soup mix and 1 c. water. Turn out great!! The all-time pot roast I've e'er had. Will make once more!
11/28/2010
PERFECT!!! Only a piddling modify...first I dredged the roast in a flour, garlic powder, rosemary, salt, & pepper mixture and used ii shallots instead on onion.
12/26/2005
This is the bones, quick, and simple fashion to get a pot roast done. Tastes slap-up!
10/06/2010
I loved it!! The meat came out then moist!! And the gravy that it fabricated was fantastic!! Did not change a thing either. This is a keeper!
ten/23/2010
I made this recipe a few years agone and I could not remember where I establish it. My husband has raved about information technology ever since! I finally decided to search on this site and I Found It!!! He is begging me to brand it once again tomorrow for Lord's day dinner. I can't wait! This is the All-time recipe for roast we have ever had!!! I did not modify a matter!
02/13/2008
This was the All-time pot roast I've ever made! Moist, flavorful, about melt in your mouth. I used i reviewer's advice and followed the recipe EXACTLY. No water or other liquid needed. This 1 is staying in the front of my personal recipies book.
01/13/2007
SUPER tasty and piece of cake. Didn't have time to practice crockpot so tried this ane. Can't take traditional pot roast in my house with out the carrots and potatoes. So I sliced and chopped well-nigh 4 each and put a little oil and just enough beef broth to barely embrace them to simmer in the dutch oven on the stove, while I seared the pot roast in a unlike pan. When done with the searing, put roast in dutch overn, spooned the carrots and potatoes over and around pot roast, did same with onions and bay leaf. AWESOME tender and flavorful, enough juice to make nice traditional gravy. Wasn't a bite left. Had spur of the moment company, fabricated some egg noodles to surround it. Everybody was happy campers. May never use the crockpot version again.
12/24/2010
Wow! That'south the best fashion to sum upward this recipe. I didn't do anything different, just followed the directions. My family unit absolutely LOVED information technology! Like shooting fish in a barrel to make and has fantastic flavour.
11/20/2011
I take tried a lot of different pot roasts and tend to lean more to the fancier recipes, wine, dissimilar spices, etc. Decided to try this recipe, I added 2 russet potatoes and three large carrots, cut in half and in thirds, use Kosher salt, and eyeballed it, this has to be one of the best pot roasts I have ever cooked, cheers for a simple, easy and tasty recipe.
eleven/10/2002
I've tried to brand this recipe twice and both times it has come out difficult and flavourless. I am usually a skillful cook but not so skilful with beefiness. I would non try this recipe again.
12/fifteen/2011
too dry, like a baseball mit
02/14/2011
I have been using this recipe since I discovered it three years ago. I deglaze the pan earlier adding the onions and garlic and also add nearly a cup of beef 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 next time I'll add some baby carrots to the pot towards the terminate of cooking.
09/01/2011
Perfect pot roast. I made information technology exactly as the recipe said and information technology came out melt in your mouth tender and perfectly seasoned. I'll be making this over again.
04/06/2010
Wow! As a rule I do not like roast. I don't similar mushy, stringy meat but that is not how this turned out at all. I have several cuts of beef from buying ane/8 of a cow and was saving the roasts until terminal, as this is the worst part as far as I'm concerned. But this recipe was not just like shooting fish in a barrel, it was skillful! I followed the recipe exactly and it was a striking at dinner.
01/15/2008
Used my cast fe slow cooker. I think you can use any good size roast w/ this recipe. Make sure to brown for 4 min. on all sides, very important to go along meat juicy. I also added veges to bottom of pan,with fresh basil and oregano.w/ 1 can beef stock. I used meat tenderizer w/ spices forked into meat. 2 packets of onion soup mix w/ h2o. I also would cut time to xv mins 325 and ane hour at 275 so allow sit for 30.
12/21/2010
Fantabulous recipe! I was hesitant almost the chuck roast just was pleasantly surprised at the tenderness and taste! I but added seasonings, potatoes, carrots and Marsala vino for marination. Enjoy!
07/01/2005
Made this pot roast last dark and was very surprised. Usually I do not like meat overcooked (which is usually the case with potroasts). This turned out moist and even slightly pink. I did perk it up by calculation 1/4 cup each of cerise wine and beefiness broth. Thank you for an fantabulous recipe.
09/21/2010
Simple, flavorful pot roast. I've made them in the past with added liquid, nevertheless I do adopt it without as it seems to intensify the flavor of the roast. This made an fantabulous gravy with the drippings; I used a fleck of water, clear-jel (modified cornstarch which turned out perfect), and a nuance or 2 of sage and pepper. I have five twelvemonth erstwhile picky twin boys, and a choosy hubby. They near licked their plates clean. :)
11/05/2010
Very good standard recipe.
10/11/2007
I wasted a 20 dollar roast on this recipe. I idea I would change information technology up a lilliputian and try something new and I HATED IT. The meat wasn't even close to beingness done, it was tougher then leather and the texture of the meat was just horrible. I will stick to my eight-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 boilerplate rating because it might be partly my fault that I did not like the meat. The meat was tough but 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 water and too added carrots and potatoes to the roast pan. The veggies were fantabulous 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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