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This pot roast was great. I used a little extra broth and italian seasoning because were out of rosemary. Thumbs up from us and our four guests!
The pot roast was pretty good, but not very flavorful. I would suggest leaving it in the crockpot for no more than 6 hours. I had it cooking 8.5 hours, and the meat was slightly charred. The pot roast also had an extremely onion-y flavor. I would probably use a quarter of the onions called for. I would also suggest adding the entire can of beef broth.
This is a delicious recipe for pot roast. I prepared it as written with only 2 exception; I used baby carrots instead of large carrots as that's what I had on hand, and I did not use a parsnip, I simply added extra baby carrots to fill the void. It took me longer than 10 minutes to prepare because I spent extra time trimming excess fat from my chuck roast. I will definately prepare this again; the family really enjoyed it and will go into my rotation file. As a side note, I served with a horseradish sauce and it was just the perfect touch. Kids don't appreciate such a flavor; they'll enjoy it later in life and wonder what they've missed out on. In the meantime, they'll continue to dip in ketchup, LOL! Thanks so much littleturtle for sharing this awesome recipe.
This turned out very good, and quite tender. My husband loved it. I left out the parsnip, used red potatoes, and added an entire can of beef broth. Otherwise, left the recipe as is. I also used the drippings to make a mushroom gravy with sliced baby bellas to go on top of the roast. Very good.
Very good. I didn't change much--I used a rutabaga instead of parsnip because the parsnips were very expensive this week. On the plus side this was a quick and easy recipe that made a lot of food. The meat was as tender as anyone could desire. But I thought it was a bit bland, especially the gravy. My pickiest eater pronounced it "good," which is really something coming from him.
This has become my standard pot roast recipe. I leave out parsnip (can't find it) and rosemary (can't stand it). Thanks for a great slow cooker pot roast recipe without cream of mushroom soup!
I added garlic powder to my rub & omitted the bay leaves (by accident) and parsnip. I think the beef broth added more flavor as the whole meal was absolutely delicious. The gravy was so rich poured over the roast and vegies. Only cooking change I made was to simmer the meal on stovetop for 3 hours, adding potatoes the last 30 mins. Thank you littleturtle!
delicious....I omitted the parsnips and celery...great taste.
Another great recipe for the crockpot. It reminds me of Sunday dinners at my grandmothers. To change it up a little, I substituted 1 cup tomato juice for the beef broth to give it a richer taste. Thanks for posting.