Pot Roast and What?

Excellent. I've made this several times and it's a favorite at our house!

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Excellent pot roast. I made as listed up to the browning stage then I transfered the meat to a roasting pan with a lid. I mixed the other ingredients together and added them to the frying pan, brought to the boil then poured over the meat in roasting pan. Covered and cooked at 150'C for about 4hrs. I added the mushrooms and continued cooking for another 30-45 mins. Removed the meat and wrapped in tinfoil to rest. I poured the gravy into a pot and because we like our gravy a little thicker I added an instant pkt of roast meat gravy mix, simmered for a few mins and served in a gravy boat. We had friends for dinner and they thought it wonderful. I served with roast potatoes, roast pumpkin, steamed carrot slices & baby peas. A real 'home cooked' meal. The guests went home with the recipe LOL :) A keeper for sure.

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This was one of, if not THE best tasting chuck roast I've prepared over the years. Confessing to not having red wine so used cream sherry and NOT browing it AND oven roasting in an oven bag (with required flour shaken in bag), because I wanted to "set it and forget it". I salted and peppered the roast (3 1/2 lb) then mixed all the other ingredients (except flour)in a small bowl and poured on top of roast. Gave the bay leaf a place of honor on top and closed the bag. I baked it at 300F for 3 1/2 hrs. The roast browned in the bag and it was absolutely delicious! The sauce was supurb and the roast sooo tender. Many thanks for posting.

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I love a good roast, and this one was delicious. I had never put ketchup in a roast recipe before, but the ketchup with the addition of the red wine really makes this dish. I left out the mushrooms because I don't care for them, but added a quartered onion and some baby carrots. I had this with some steamed rice (topped with some of the delicious sauce) and some green beans. Yummy! Made for July 2011 Aus/NZ Swap.

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WOWEE! This was incredible!

I jazzed it up a bit by adding a 1/4 cup of Stilton cheese to the gravy in the last hour.
Gourmet fare....either way!

Thank you SO much!

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This is a great way to have a beef roast! It tuurned out really tender with a nice rich flavor. I usually don't buy beef roasts but I will be making them more frequently now. Thanks so much!

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Missing pork roasts we put some fresh pork in the freezer - farm fresh. Thought a special recipe was in order for that first roast - this was an excellent choice! Loved the spice combination with 1/4 cup of the ketchup we seem to enjoy in our recipes here on the prairies. Other then having a larger roast that meant cooking it a little longer I made as posted. The aroma alone makes for a five! Thank you for a lovely lunch and looking forward to supper. Another Baby Kato winner at our house. Recipenapped for the February Auz swap #25. EDIT - March 26/09. This combination so good it's already had a rerun - this time using the beef and yes again a winner - perfect for those times when you want a special roast be it beef or the pork! Into my 'Family Favourites' cookbook for this one.

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Excellent! I love this roast; it turned out so tender and flavorful. It was wonderful with some mashed potatoes and a salad. Thanks for sharing!

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Great recipe. this is not your mothers Pot Roast the kids even like it. To save time I cooked it in the presure cooker it was almost as good.

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Made this yesterday and it was really great. I used a cast iron dutch oven and cooked it for about 4 hours.

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fantastic! I love comfort food and your pot roast amazed me. what attracted me to it was the wonderful spices and the simplicity. I had three servings and both of my kids asked for seconds. I only had white wine and it was great I'm sure when I make it again with red it will be even more awesome. thanks!

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This recipe is easy and my husband loves it!!

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Very tasty! I didn't have enough red wine stuff to add for the sauce, so I peeled, cored and pureed 3 apples that were starting to go mushy. It turned out splendidly! I also added carrots towards the end of the cooking time and served baked rosemary red potatoes on the side.

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This is a great recipe for a budget cut of beef & very enjoyable at that. I used my crockpot on low for 4-1/2 hours, med. for 1 hour. I loved the mushrooms and gravy over mashed potatoes. This stays in my recipe book! Thanks

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This was a very good roast used a varity of dry and fresh mushrooms.The left overs made a great casserole the next day.Thanks for posting

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Yum-yum! Looks just like the picture and is wonderfully tasty. Going to alternate this with our fave, my Cali Pot Roast. Rich & nice color to sauce. And the scent...! Didn't have thyme so added Italian Seasoning & all herbs in recipe - plus an extra dash of garlic & onion powder. Think next time I will add a bit more herbs & ketchup. It would suit our taste better and would make more of the au jus! Thanks for posting it.

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This is an excellent recipe!! I used a 3 lb. chuck roast but doubled the rest of the ingredients. I used a red table wine and canned mushrooms instead of fresh only because I didn't have fresh on hand. I cooked this for about 4 hours and the meat just fell apart. I used the left over broth to make soup, but I had to dilute it with beef broth because of the wine..it was great with the roast but I was afraid it would overpower any attempts at soup. This is a must try recipe. My husband and fussy kids even liked it. Thanks for another successful dinner!

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This was wonderful. I actually used Sherry wine and put mine in the crockpot. It was tender and full of flavor. I did double the mixture for the sauce and added a tbsp of flour to thicken it a bit.

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Excellant pot roast! Have to admit I wondered about not adding the veggies to it as I usually do, but it turned out great with the wine and the mushrooms, what a great taste! So I oven roasted the veggies and they were a perfect match. Used a lovely Austrailian red, Shiraz cabernet, yum and shitaki mushrooms about half the amount called for in the recipe. You won't believe it but I ran out of ketchup!! (who ever runs out of ketchup!!) So had to sub with half ketchup and half oyster sauce. The seasonings were a great combination, I think I will probably use the combination in other recipes, in any case the end result was fabulous and we will be making this one again, thanks for sharing. — Had to come back to this review forgot to say I thickened the gravy with cornstarch and threw in a sliced jalepeno with the mushrooms, this really was one of the best pot rosts we've done in a while, thanks again!! Jan 24, 2005

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Your recipe is WONDERFUL! I did eventually add some carrots and potatoes but, basically, your seasonings is what makes this a fantastic dish. Didn't have fresh mushrooms so used one can and sliced some onion over top of the meat. The red wine I had on hand was Cream Sherry. The flavor to the meat, carrots and potatoes was outstanding. Wish I could give you 10 stars! Thanx, Baby Kato

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