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Wonderful roast! I used a roast that was marinated in Cabernet and peppercorns. I used beef broth in place of the water. I roasted the meat as directed with the veggies for 3 hours and let it rest while I made the gravy. It was so tender with the long slow cooking. We devoured all but about 1 inch of it. I served it with the gravy, baked potatoes and corn on the cob. Also had a small loaf of cheese bread. Thanks for sharing. Made for ZWT 6.

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CJAY June 24, 2010

Oh, boy, Elaine, this was great. I put it on early in the morning and it was perfect for an early dinner. The smell drove me crazy, BTW! Thnx for posting such a good dish. Made for the Voracious Vagabonds of ZWT 6.

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Darkhunter June 19, 2010

Yummo!!! I love pot roast and this is great. I did it a little different in that I browned it on both sides first in a little oil first and I added some garlic to the sea salt and pepper for seasoning. Then I cooked for 3 hours at 300 degrees, last hour I added the potatoes and veggies. I then made a gravy with the pan drippings!! Thanks for sharing the recipe. Made for ZWT6.

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diner524 June 18, 2010
Scottish Sunday-After-Church Roast Beef