My family absolutely loved this pot roast recipe! I cooked my roast for 8 hours on low and the meat was so tender and flavorful. I omitted the mushrooms and used cream of mushroom instead of cream of celery. The only other change I made was to use regular potatoes, peeled and quartered. This is probably the best crock pot recipe I've tried. Thank you!
Oh My Heavens, Lainey this is a keeper for sure. The *only* thing I will do next time (and there will be a next time!) is to shorten the cooking time by a couple of hours with the smaller roasts I buy. Mine was so tender that it didn't slice but shredded ( I used a sirloin tri-tip that was only about 2 -2 1/2 lbs). That sure didn't stop us from enjoying it though. Needless to say, it was melt in your mouth tender and it remained moist and full of rich flavor. My carrots were very fresh organic and even DH remarked on how good "even the carrots are". The mushrooms absorbed the flavors, the tiny Yukon Gold spuds were actually creamy tasting. OH!, almost forgot, I found that I didn't have any steak sauce (as such) left so I used Renee's Mushroom Peppercorn sauce as a fill in and skipped the broth which ended up being a good thing as I had *lots* of yummy gravy in the pot. This is my new "go to" pot roast recipe and it's going into my All Time Favs cookbook. Thank you Lainey for this treasure.
Thanks to Best of 2011 Cookbook Official Game I picked this recipe to try.
We loved this recipe! The meat was to tender & the flavor was WOW.
I am so glad I picked this recipe to try.
Lainey - this was a very nice and moist roast when it was all done. I'm not too sure we cared for the undertone of the celery soup and steak sauce, but I just added a bit of coffee (about 1/2 cup) and a bit more beef broth to dilute it and then made a roux to create a nice gravy! The roast itself was perfectly cooked, the veggies tasted fabulous. I did add some sliced vidalia onion to the pot before cooking because we love onions served this way. I'll definitely try this again and possibly reduce the steak sauce and use a different soup base but overall the texture and technique was fabulous! Thanks Lainey. So glad I tagged you in the Gimme Five game! :)
This is the tastiest pot roast. I cooked it on low for 9 hours and the roast literally fell apart and the vegetables were great as well. They were not too soft and not too hard. My family raved about it. I will be making this one again.
This was ok for me. Although it didnt have any wine in the recipe it sure tasted like there was wine in it and I dont care for that in food. I guess its the mixture of flavors that made it taste that way. The meat was very tender but not that good in taste. Sorry
thanks for posting this, i just made it on Monday after seeing Sandra Lee make it. It is the best pot roast I have ever made. Now I don't have to post it, I just get to make it. DH could not believe that I actually made a pot roast, not part of my family culinary history. Next time I will add more carrots and potatoes and use pearl onions instead of the chopped.