51 Reviews

As the author states, there are lots of pot roast recipes out there ...but this one is special. I agree wholeheartedly. I cooked the roast in the oven covered for about 3 hours after sticking it with about 3 cloves of garlic, searing it in bacon fat for about 5 minutes, sauteeing 1/2 large onion and several more cloves of garlic, then adding about 1 cup red wine, 2/3 qt beef broth, 2 cloves, 2 bay leaves, 1 tbs dried parsley & 1/2 tsp ground coriander. I then followed the remainder of the recipe without any variation. Absolutely delicious.

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rds607 February 19, 2012

My family really liked this recipe. It was easy and flavorful. I made it in the slow cooker. I cooked it on high for six hours. I didn't add any extra salt, as I thought the beef bullion was salty enough. I used baby red potatoes. Next time, I'll add more--we like potatoes. I also didn't make the gravy, but will try it next time around.

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Loves2Cook! March 22, 2011

I made this last night and out of all the pot roasts I have made, this one was the most unpleasant. It lacked both flavor and dimension. Every bite reminded me that it was missing something and I will not be using this recipe again. It was too bland.

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Kerri October 12, 2015

Made this pot roast on top of the stove and instead of using water, I used tomato juice for the cooking liquid and I added about 1 teaspoon of fresh oregano leaves from my herb garden to the recipe. Followed all other directions. The roast was so tender and using tomato juice gave the gravy a velvety texture and increased the flavor. Easy way to use an inexpensive cut of meat that comes out delicious.

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Melody W. May 02, 2015

Wow! One of the most delicious meals I've made this far. I followed this recipe and it was really easy. Of course the cook always seasons to taste. A little more of this and that and wala a meal fit for a queen

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NANCY G. September 14, 2014

Delicious, my best pot roast ever! Thank you.

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Golftee October 06, 2013

I made this in the crockpot and I loved how easy it was. My one year old gobbled it up, especially the vegetables (which she usualy won't eat!). The gravy is definitely needed, as the beef dries out pretty quickly. I had to add an extra teaspoon or so of beef bouillon.

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Jen in Victoria, BC May 14, 2013

This roast came out so moist and tender with a deep flavor! The boullion and seasonings added give this tons of flavor. Made with a 3lb roast and baby red potatoes so added about 1 1/4 lbs since they were small. I made this on the stove top, but this will be made again and I think next time in the crockpot. Made for PRMR.

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AZPARZYCH October 14, 2010

This was a good warm crockpot recipe for a cold day. We followed the ingredients per recipe. It cooked about 6 hours on high and was perfectly done. Made for PRMR.

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Lavender Lynn January 04, 2009

Wow if I could give this zero stars, I would... I have a lot of experience making pot roasts in a slow cooker, but somewhere along the line, the author of this recipe went completely wrong. The meat was dry, and my veggies weren't cooked through even after 6 hrs in slow cooker on high. On top of that, I added way more salt, pepper, bouillon and Worcestershire sauce than called for and it was still bland, bland, bland. Never making this again.

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Anonymous November 18, 2015
Beef Pot Roast (Pot, Oven or Slow Cooker)