Simple Perfect Pot Roast

PanNan, I simply can't believe that this recipe was posted in August of 2002 and hasn't been reviewed until now! How moist, tender and flavorful can one simple pot roast be?? So easy to prepare, slowly roasting in the oven over a period of hours to attain the perfect tender roast! I did everything as directed, eliminating the wine in the gravy, as personal perferences dictated. ;) We enjoyed this roast so very much and will obviously be enjoying it many more times to come! thank you PanNan, for posting this fabulous recipe for all of us to enjoy!

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What a wonderful aroma we had in the house this afternoon. The taste didn't disappoint at all. I did add the wine in to deglaze the pan before adding in the broth. It worked fine and tasted wonderful. I added in the carrots and potatoes 45 min. before it was done and they were great. The reduced broth is really what makes this recipe different than my usual pot roast. I will def. use this method again. Thanks for sharing your delicious recipe.

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Excellent! This is my first roast and it turned out great. I used balsamic vinegar instead of the wine. Thanks!

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I have grown up with Sunday pot roast I wouldn't have believe I could make one better than Moms! But I did and she thought so too. I didn't use red wine. I did add carrots and whole red potatoes. They needed more time I will add them 30 min earlier next time. I also added a quartered onion. I pulled out the carrots and potatoes and then with a slotted spoon removed all the "yucky stuff" according to my kids. That means all the large vegetables. I then blender-ized them. I would have used an emulsion blender if I had one. The I added it back to the pan brought to a boil and simmered till reduced then added a couple spoon fulls of powered gravy to thicken it up. Not enough gravy!!! We were all licking it with our fingers, Best gravy ever!! This is now my official pot roast recipe! Thank you Derf

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I made this for dinner last night and it was excellent!I used a scant 1/2 teaspoon of dried thyme as I didn't have any fresh on hand . Other than that, I followed the recipe exactly. The roast was falling-apart tender and the rich brown sauce was delicious! I added cut up potatoes, carrot chunks and quartered onions for the last 45 minutes of cooking time. Then removed the veggies and roast and used my stick blender to emulsify the cooked smaller veggies and thickened the sauce with some Wondra flour to make a rich and flavorful gravy, DH is now happily enjoying some leftovers for lunch! This is definitely going into my "keeper" file. Thanks for posting this,PanNan!

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Entirely wonderful. I added carrots, celery, potatoes and onions an hour before done. And didn't do the 'remove meat and make sauce.' The au jus was terrific "as is."

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Excellent recipe! I cooked it in the pressure cooker on high for one hour. Came out perfect and saved 2 hours (I omitted the extra water in the recipe). After the meat was finished, I removed it and cooked new potatoes and baby carrots on high pressure for 5 minutes.

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My family loved this! Thank you!

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This recipe brings back memories of walking into my Grandma's house and smelling dinner in the oven. We couldn't wait to eat then, and I could barely wait to eat this today! It smelled so good while cooking. I made no changes in the recipe but next time I will probably reduce the gravy more or lightly thicken it with a flour and water slurry. This pot roast will be my "go-to" recipe from now on!

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Loved this Roast! Because the kids were coming over during the week for dinner I chose to make this recipe the night before. With me over cooking this ours came out more like a stew but the flavor was there. We all loved this recipe and there was no left overs. Looking forward to making this recipe again. 10 Stars!

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Just excellent!!! Our pot roast turned out great. What fantastic flavor! We loved the gravy as much as the roast. Thanks PanNan!

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Oh my!! the gravy in this recipe is outstanding!! The meat we found to be a little overdone/dry but it didn't matter with the sauce over it, just delicious!! I almost forgot to say i added half a dozen whole mushrooms, YUM! Served over baby red potatoes. I will be making this again but may cook it a shorter time. thanks for posting!!

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This is a great recipe. The roast was succulent and tender, and the broth it made was very tasty. It does take pretty constant watching--you can't put it into the oven and go off shopping -- but it was worth every minute I spent preparing it. I did turn the roast every 30 minutes as directed in the recipe, and I'm glad I followed the recipe to a "t," because it surely is a winner. I did forget to put carrots and potatoes in, but it worked out fine because we had a broccoli casserole as our vegetable. Thanks for posting it, PanNan.

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The name says it all. It's a perfect pot roast recipe. When I went to the grocery store, I did not like how fatty the cuts of chuck roast were so I bought a rump roast that was much leaner. I was worried that I'd be serving my family shoe leather for dinner because of the leaner cut of meat, but it turned out tender and tasty. I think that flipping the roast must be a secret to making it so tender that you can cut it with a fork. Thanks for posting this recipe. Nearly everyone at dinner complimented on how wonderful the roast turned out. I put some chopped carrots, whole mushrooms, and large onion chunks in a little over an hour before the roast was done and they were perfectly cooked. I also added a little cornstarch to the sauce at the end to thicken it up a bit.

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PanNan, you've done it again! Exceptional, truly exceptional. It's extremely rare when all four of us love a meal. I have two picky eaters, and my son ate three helpings of it, and my daughter ate two. I can't remember when they've eaten so much (and for two skinny kids, getting them to eat healthy food is wonderful). The gravy (which the kids didn't eat, but the adults did) gave the dish a richer taste. I used this recipe with a 2 lb eye roast. I reduced the cooking time from 3.5 to 2.5 hours to accommodate the smaller piece of meat. I didn't have fresh thyme, so I used 1/3rd tsp of ground thyme. I also added larger chunks of carrots and potatoes 45 min before it was done, as suggested.

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Excellent! I've made it with both beef and pork roasts, and they both turned out wonderful. Delicious for a cold winter evening.

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This was AWESOME!!! I added some carrots, potatoes and onions about 1/2 hour before this was finished and they turned out perfect. I tasted the gravy before the wine and it was so good that I almost didn't add the wine, but I was so glad I did. It really added depth. I think that the next time I will use my stick blender to puree the veggies that are in the stock. It won't change the excellent flavor, but will add some body. I highly recommend this one!!

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I didn't realized I never reviewed this! It's now a standard recipe that we have at least twice a month now. You simply can't go wrong with it. It makes a tender pot roast that you can slice instead of having it fall apart to shreds like many other recipes. The posted picture is one I took about halfway through the cooking process. I have to point out though that using a standard 3lb roast that the local store sells (safeway) you only end up with enough for one meal for 4 people. It's not worth all the trouble really. So really try hard to find a way to get your hands on a 5lb roast and you'll be glad you did.

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Can I just say this was absolutely delicious, LOVED IT! I used dry thyme but still worked. foodmama

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