Elainia, I prepared this for a family dinner and it was loved by all. Especially rewarding were the rave reviews from the grandkids. In order to have everything done before their arrival, I prepared a mashed potato casserole to go along with it. Early in day, I prepared garlic mashed potatoes, as normal, then stirred in parmesan cheese and thinly sliced green onion (any herb can be used...chives, basil, etc.) I scooped it into a buttered casserole, topped with more cheese (I used provolone, because thats what I had). Then baked it along side the roast for the last 30 or 40min, or until hot.
This is a very tasty way to make pot roast. I loved the flavor of it, they all meld together well. The gravy was great over mashed potatoes. It did take me 2 & 1/2 hours to cook until fork tender but I could have been using a bigger roast than you do. I will be making this again. Thank you for posting. Review for PAC Fall 2007.