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Thank you Sue for such a wonderful tasting pot roast. You were certainly correct to point out no extra liquid should be added. We had a truck load of the most wonderful tasting gravy!! I do not have a dutch oven, so I used my steel wok to cook the roast in. We will definitely treasure this recipe!!
We loved this pot roast! Fabulous flavor and gravy. Instead of stove top simmering, I baked it covered in a 300F oven until the internal temperature probe read 200F and then for 30 minutes more. I turned it every 45 minutes. My 4 lb roast took 3 hours and 15 minutes. Thanks for the recipe, I'll make this again.
This is the most brilliant Pot Roast recipe I have ever made! Never until now have I had a gravy come from something that needed nothing added other than thickening! I had to vary two things- 1. I didn't have a dutch oven so I just used my largest non stick pan. 2. I only used 1 huge onion because only two people in my family will eat cooked onion and even with just that the flavor was wonderful! Easy, simple, I didn't have to watch it and the roast was moist and had flavor! I don't blame you for never making any other recipe for this, this is absolutely perfect! Thank you for the best roast recipe!
Fantastic. I used balsamic vinegar. ( a suggestion of one of the other reviewers...) I used red onions as well. I, like several others, cooked the roast in the oven rather than on the stove top. I covered the roaster with tin foil and then put the lid on top for a better seal. I cooked my roast for about 3 hours at 325 F as I like my pot roast to be fall to pieces tender. Great Recipe, Paja.
This was wonderful. The flavor of the gravy and meat was really great. I added some red potatoes and carrots to mine to make an all in one meal. Thanks!
My husband tasted this and said "you can make THIS again!". This is huge high praise from him! I made the recipe as posted except I doubled the mustard, brown sugar, water, vinegar mixture, and as other posters mentioned - this was highly unnecessary. The original amounts shown would have been plenty for gravy, but he likes alot so I always worry - won't need to do that with this recipe again! I simmered the roast for 4 hours - no special reason, because it was nice & tender after 3 hours as posted. The onions made a delicious side. Also served with brown rice (with the gravy!) and steamed broccoli/cauliflower medley. This is a keeper - thanks, Sue!
Suej, What a perfect pot roast this was.very easy to make,and absolutely wonderful to eat.This was Grrrreat!!! Thanks,Darlene
Easy and the onion gravy is amazing.
We really enjoyed this, it was very simple to make. I thought the gravy was a little on the sweet side, but my husband and kids loved it. Next time I'll probably use beef broth instead of water to see if I can take the sweet edge off just a little. Overall though, great pot roast, will make again. Thanks Paja!
This is the best pot roast I have ever eaten! Now that I've found this recipe I think I'll be making pot roast a couple times a month. I browned the meat and put all ingredients in my smaller crockpot the night before and placed the liner in the fridge. In the morning I popped the liner in the crockpot, and cooked on low all day. I did use flour to make a gravy, although I had to transfer to a sauce pan b/c it did not thicken in the crock pot. I used cider vinegar, and next time will try balsamic.