19 Reviews

What a wonderful rescipe!

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ladysilver64 February 08, 2003

The pot roast was delicious! My fiance loved it. The meat is very juicy and very tasty. Note: Add the vegetables at the end (30 minutes before it ends). Crock pot time: [HIGH] 4:15:00 to about 4:30:00

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jenbp60 October 14, 2003

None of the other reviewers mentioned the salt, so maybe it's just me.... I made this recipe for dinner yesterday, and the aroma in the house was AMAZING! However, when I saw "2 tablespoons of salt," I thought, "Surely not!" I cut the salt by 50%, and it was still almost too salty for my husband and I to eat. Thus, I assumed there was a typo, and the recipe should call for 2 TEASPOONS of salt. I will make this change on my recipe. I believe I also will add water or beef broth next time (as Chef #430361 did) to provide more juices for the gravy. In spite of the salt issue, my husband and I liked the flavor of the roast very much. We'll be making this roast again!

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blondebrowns February 21, 2008

Loved this pot roast! Very easy to make, very tender when done. Really liked the flavor the red wine gave to this. Even my finicky daughter went back for a second helping! I made a 2# roast and cooked it on low for 7 hours (it was probably done at 6 hours, but it didn't hurt it any). Made it with wide egg noodles instead of potatoes. Great gravy!

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Chef Jaroway January 18, 2008

Fabulous - full of flavor and not dry at all. Added 1/2 can of beef broth at beginning. Plenty of liquid for gravy. Love not putting vegetables in with roast. Left roast in crock pot with seasonings for about 5 hours before starting to cook. Great recipe!!

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smilesgolf January 15, 2007

This was okay - just kindof dry and not very flavorful. It was very easy to make. I did decrease the salt quite a bit and used a smaller roast. I only had 3/4 cup of liquid for the gravy, so after adding water to make up the difference, it seemed a little flavorless.

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fab.butcher October 26, 2006

FABULOUS....THE BEST! I did make 3 changes, one being major. I decreased the salt to 2 tsps. and think 1-1/2 tsp is more than sufficient. I substituted savory for rosemary, personal preference only. Having a late start, I slow cooked the roast on stovetop for 3 hours. This is,handsdown, a delicious recipe Becky F!

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Southern Lady June 15, 2006

Something went terribly wrong :-( I followed directions exactly and had to throw it out! (The only thing I did do differently was to increase the cooking time because it never got tender.) The meat was so tough you couldn't even cut it.

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VA May 08, 2006
Crock Pot Pot Roast