Pot Roast in a Crock Pot

I'm a steelworker. I took some of this meal to work the next day for lunch. Reheated it in the microwave while telling the guys about what a fantastic receipe i had found. Was so proud to out cook my wife. Left the plate on the indoor style picknic table and went to get a coke. You guessed it,,,,,when I got back there were 4 guys with little plastic forks in their hand and a TUNA SANDWICH they had to buy from the machine for me, to replace my lunch. Soooooo,,,,guess 5 steelworkers vote for this one.

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Absolutely FABULOUS!!!! I used a mixture of herbs, since I didn't have the Herbs de Provence--I put a pinch of thyme, rosemary, summer savory, marjoram, sage, and basil-followed the rest of the recipe as directed-I did mess it up by adding too much salt, but Di came to my rescue and had me add some extra potatoes; it worked like a charm, absorbing the excess salt, so the final dish was perfectly seasoned! The sauce was served over white rice and it was delicious-thank you, Diana, for this wonderful recipe, and for helping me out with the "oops, I over-salted!" crisis!! Will be making this many, many times !!!! TERESA

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I make a variation of this with mushroom soup, dry onion soup mix and water instead of just the beef broth. It has a great taste.

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You're right Di, I should have bought one years ago! I used a rump roast, and added some chopped swede (rutabaga). We liked how the meat was almost sweet. Thanks for posting.

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To: Diana Neal Wow! What a neat way to cook up a pot roast. It came out so tender and tasty. I cut up a couple of Idaho White's and added a bag of mixed veggies, and sprinkled onion salt, garlic salt, seasoned salt, black pepper, and a teaspoon of French Onion Soup powder. Didn't hurt it a bit! The juice made fantastic gravy. We enjoyed a lot! Thanks much for sharing. Laudee C. (Colorado)

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This is easy to make. I feel the wine adds a nice flavor to everything. I only had red cooking wine on hand. I also added some bay leaves.

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Easy to make, Combine everything and forget it. The taste and the tenderness of the beef was wonderful. The wine is the key!

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This was very good, even with the substitutions that I made. I left out the peas (DH doesn't like them), and used some red wine vinegar in place of the red wine, and added a couple of bay leaves. I also used a chuck roast--next time I will use a shoulder roast. -M

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Amaisingly, That is exactly what I have on hand! Thankyou Diana for another great receipt.

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What can I say that hasn't already been said. This is a quick, easy and delishous meal. My family thanks you for sharing. Bella

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Perfect, perfect recipe! Used a 2.5 lb roast. Instead of french herbs, used a tsp. of onion soup mix as suggested by another reviewer. Also added a tablespoon of soy sauce and red wine vinegar. Very few leftovers (husband loved the roast) made good sandwiches the next day.

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This is a great recipe! I followed it except for adding the peas. The meat was tender and the veggies were flavorful. Definitely a keeper, thanks!

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5+ stars! What a fantastic one pot supper. I used fingerling potatoes and thyme, rosemary and a bay leaf for the seasonings. I cooked my roast from semi-frozen and it took 8 hours on low in my crock pot. For the gravy I used a beef flavour cube, more rosemary, thyme and redwine and cornstarch to thicken. It was yummy and there was lots of it left to freeze. Thanks for this keeper of a recipe!

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Delicious and simple! Took 20 minutes of prep time -- browning the chuck roast and cleaning and chopping veggies -- and 3 1/2 hours cooking -- the first on high and the rest on low. Used water instead of broth and replaced peas with fresh green beans. Everything was cooked to perfect doneness. Nothing was mushy or discolored. Will cook again! And again! And again!

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Great to have an easy way to cook beef and have it come out tender. Cooking with the vegetables adds a great flavor to the meal!

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Hi, loved this recipe, but I would double the french spices and salt and I don't even use salt much.

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My husband hates pot roast but did enjoy this recipe. Turned out tender and the wine gave it that special flavor.

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We enjoyed this. I took a tip from another reviewer & added the garlic. I used the frozen peas, but will skip next time as mine seemed to lose their flavor in the crockpot. I really appreciate coming home to dinner ready to go. Thanks DiB's!

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Very good flavor! I added garlic and since I had no peas I added frozen green beans. Now I have lots of leftovers for the week. Yum. Will definitely make again!

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Wonderful!!!! I made this today with a 7 bone pot roast ( chuck) --The only addition/changes is that I added 4 cloves of smashed garlic and i left out the frozen peas( didn't have any) . I also used peeled white potatoes, lots of them, instead of the baby potatoes. All i can say is awesome, flavorful, fall off the bone....everyone loved this--i will definately make again. Thanks for this great recipe We had leftovers the nest day-- I served it with noodles sincew there was lots of tssty gravy-YUM.

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