Pot Roast by Diner

A first for me making a roast like this, I usually use the crock pot. I used baby red potatoes and carrots. We have a wonderful leftover gravy and roast to make another dinner tonight. Made for PRMR.

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This was scrumpious! No packets, no soups, just plain old good pot roast. The roast was tender and the veggies were cooked perfectly. My chuck roast was still quite frozen when I started and I cooked it for a little less time than stated in the recipe, about 2 1/2 hours in my cast iron dutch oven. I added celery and minced garlic to the veggies and did not peel my potatoes. Adding the potatoes for the last hour of cooking was perfect to keep them from falling apart. I added a dash of Kitchen Bouquet to the gravy and it was the best I have ever had! Thanks, diner, for posting such a wonderful recipe!

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Lovely meal in one pot. I used a sirloin tip as that is what I had in the freezer. I agree with Bleu that a marbled cut would provide a more moist roast but mime certainly didn't turn out at all. It was still somewhat frozen when I started it and I gave it the full time @300. It was very tender and while it could have a bit more moist the great gravy provided the moisture in spades. The veggies were all well cooked but not falling apart. I've been given "permission" to make this again.

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I'm not giving this any stars because I think the meat needed to be fattier. The chuck roast we used did not have a lot of fat running through it. It came out very tender, but very dry. Also, normally when we braise meat, we use a lower temperature (about 250F.) but wanted to try this as directed as I have seen other braising recipes that use a higher temperature. We made this as directed but omitted the potatoes as we had an abundance at lunchtime. The gravy is delicious and worth mentioning. UPDATE: The next day I cubed the meat and heated everything together (as a stew) and served it open faced over white bread. It was still a bit dry, but better. Thanks for sharing the recipe and we definitely recommend giving it a try. Sixteen 5-star reviews prior to ours can't be wrong. :)

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I'm so glad I tagged this for the Potluck Tag game!! A huge hit with our family. I love it because it is so moist when finished and I don't have to rely on a crockpot now for a pot roast recipe. The flavors were just fabulous. The only slight change was to use a clove of fresh garlic in place of the garlic salt! Thanks diner for yet another winner!!

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Pot Roast/Pot Belly...I'm thinking something's synonymous in there for me. Made for Everyday Is A Holiday.

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I had bought a bunch of chuck roasts on sale at 1.99 a pound. I followed the recipe other then I used a pound of baby carrots and about three pounds of potatoes as we love lots of veggies. We all enjoyed this.

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I made this for our Sunday dinner today, and it was delicious. I added celery with the carrots and onions, because thats what my "Mom" always did! I also added some chopped garlic. Such a simple recipe, but it produces a fabulous taste. Thanks for posting. Made for Holiday tag.

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Update: June 1/09 - Just want to say that I have made this many times now and it is well loved by my family. I have also made this in the crockpot following the review/directions of AuntSana and it is wonderful this way as well. Thx again. October 21/08Loved this!!!! Today has been windy, cold and rainy and we needed something to warm us up. I normally do my roasts in the crock pot but wanted the oven on for some extra heat. I am so glad that I chose your recipe. This was incredibly delicious and tender. I will be making this many times throughout the l-o-n-g cold winter! Thx for sharing your recipe.

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I am a novice when it comes to pot roasts,but I thought that this was just wonderful! So easy,and packed full of flavour,plus you can carve the meat with a spoon as it's SO beautifully tender! I also thickened the gravy with cornflour rather than flour (just as I find it easier!),and the entire meal was completely inhaled by the entire family,including two under 5's!! Diner...once again I have to thank you for a fabulous recipe!! Made for PRMR.

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Oh so GOOD! We just loved this roast and it was so nice to quickly put together a one-pot meal on a busy day. Actually, I didn't use one pot because I don't have any pots that can go from stove to oven. I browned my roast in a dutch oven, brought the beef broth to a boil with the onion and carrots and then put it all into a large casserole dish. I cooked the roast for 1 1/2 hours, added the potatoes and cooked everything for about 45 more minutes. I poured the jus back into the dutch oven and made the gravy. What a great gravy! Instead of a chuck or blade roast, I used a rib roast which was great except that a good portion of it was above the liquid - my bad! It didn't hurt a thing because we all thoroughly enjoyed it - from the incredible smell in the house to the wonderful meal. Made for PRMR. Thanks diner524! :)

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I'm not a big fan using seasoning packets or cans of soup to make meals. Ok, I do for a couple of things, but it adds a sameness of taste across multiple dishes that I'm not fond of. My wife found a BH & G recipe that used V8 juice for the pot roast but I've gotten really tired of the flavor. When I found your recipe I knew I'd have to try it. I used a 3 lb chuck-eye roast and it tasted great! I pretty much followed your recipe but added some parsnips which my better-half introduced me to, some fresh mushrooms and fresh green beans that I already had in the crisper. My 4 qt cast-iron pot was filled to the top with tasty goodness. Thanks for reminding me what a good old-fashioned pot roast should taste like. The leftovers were even better.

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This was great for warming up a cold windy day. I bought a beautiful bottom round roast at a good price. This was so tender when done and excellent tasting. Unfortunately my onions had gone bad but I added a pack of onion soup mix to the broth and the gravy was very tasty. Tomorrow I will be using leftover beef, potatoes, carrots, and gravy to make a big fat meat pie like my mom always made. Thanks for sharing this keeper diner. Made for Pick A Chef Spring 2011.

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This is excellent pot roast! I haven't made a pot roast in the oven in forever. I don't think I will be making a Crockpot roast for awhile. I used cornstarch to thicken the gravy instead of flour. I also added a container of whole button mushrooms. I am adding this to our Sunday dinner rotation! Made and Reviewed for Please Review My Recipe Tag - Thanks! :)

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Well no wonder you have so many great ratings on this pot roast. How good is this? So good, the crickets sing, and the sparrow talks. What a great economical dish to make and with the coming of fall, just perfect to cook happily away for the day. I also used the crockpot, and the roast was so tender you might of suspected you were cutting through a cloud. I used a Eye-of-Round roast, and this really made good use of this particular cut of meat. I added a bit of beef broth at the end, and made a wonderful gravy from the drippings and juices created. Thank you so much diner! Made for *Potluck* tag game, Fall 2008.

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My mother hated cooking, but she used to make something very similar for Sunday dinner and we always looked forward to it, because it was easy and it was one of the few things she actually liked to make. I believe it's due to its simplicity. The aroma brought back fond memories of my childhood. Delicious! :)

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This was EXCELLENT! I also added 2 additional cups of beef broth, so I'd end up with more gravy. This made a very good meal and it was enjoyed by everyone!! Made for ZWT4 for the CAFE ZMAAK Gypsies!!!

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Excellent! Made as posted, I did add 2 cups beef broth at end to make gravy. Thanks for sharing another keeper. Made for ZWT4 the Flying Dutchess'.

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Simple and delicious. I made this in my Crockpot, pretty similar to the way a previous reviewer had done. I put extra carrots in there and used chopped fresh garlic and salt instead of garlic salt. I went about my busy day and a tasty dinner was waiting for me to serve when we all got home. Thanx for a great roast recipe!

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This turned out very well. I did make the following changes: Used 3 cloves fresh garlic, mashed, instead of garlic salt. Increased onions to 3 and carrots to 1# as my sisters do love their veggies! Used 2 2/3 tablespoon arrowroot instead of flour. Directions for crock pot: Add oil to a dutch oven and heat to medium high heat. Season roast with salt and pepper. Brown roast on both sides in oil. Following are the cooking directions for crock pot: Place ½ onions and carrots in pot. Place roast on top of vegetables. Add remaining onions, carrots and all of garlic.. Add water or beef broth to crockpot. Cook on High for 1 hour. Check at this point and make sure there still is enough liquid, if not add more water. This type of meat needs to cook for a long time but needs the liquid to make it tender. Now add the the potatoes. Continue cooking on Low for 6 hours. Remove meat and vegetable to a serving plate/bowl and keep warm. Add more beef broth to pot if needed, depends on how much gravy you want, and stir to get all the browned pieces. Mix arrowroot with one cup water and shake until very well blended. Add this mixture to pot. Mixture should be heated only until mixture thickens and removed immediately to prevent mixture from thinning. Overheating tends to break down arrowroot's thickening property. Salt & pepper to taste. I prefer using arrowroot for thickening as it is gluten-free and makes gravies clear so natural color shines through. It is also cultivated in South Africa. And this recipe has been converted to crock pot cooking for the African challenge in ZWT4. Thnx so much, Diner, for posting your mom’s recipe.

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