Easy Black Angus Beef Mit Vegetables Recipe
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08/20/2000
This is ane of the first recipes I found on allrecipes.com several years ago and I've been making it e'er since. My recommendation: DON'T CHANGE ANYTHING. When people complain that information technology'south tough, just they added water, information technology'due south their ain mistake! Don't add together water or broth. Don't add potatoes or carrots. Don't even change the amounts on the salt and pepper. Just do exactly what the recipe says and you volition be happy with the results! I e'er am...but when I don't follow it exacyly, I'm disappointed.
09/09/2007
I picked this recipe considering I wanted a obviously pot roast without added vegetables, wine, beef broth etc. -- a recipe that allows one to savour the flavour of the beefiness. This is it! Followed the recipe as given, although my chuck roast was only iii lbs. The roast came out very juicy and tender with a delicious flavor. There was a lot of juice in the pan, simply it'southward a stretch to call it 'gravy'. You'll accept to thicken and season it to go a traditional brown gravy merely there'due south plenty of juice to work with. For those who have problems, two suggestions: 1) chuck roast is one of the cheapest beef roast cuts and I've only been satisfied when purchased at a good butcher shop. The one's establish in the grocery shop usually cook up pretty tough and/or dry out. I've too had skillful luck with chuck roasts from Whole Foods. 2) Make sure your roaster/dutch oven has a tight fitting lid AND is sized for the roast. If the lid is loose or y'all use a roaster that holds a 25 lb turkey, the pot roast volition turn out dry. Great and easy recipe.
03/09/2003
This was excellent...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (wink) I added some beef broth to ensure moisture, and per another reviewer, added ane/2 pkg dry onion soup mix. I did have to thicken a little by adding some cornstarch (very little) but I assume its b/c I added a niggling too much beef broth. First-class taste, texture and overall, was much easier than I thought it would be!! Very excited to make this once more!! Thanks Teresa!!
06/03/2005
My family loved everything about this recipe. The season was outstanding. I agree with others, FOLLOW THE RECIPE As WRITTEN. Go ahead and add another spices per your taste but sear the meat as directed and then season. I added some flour to the strained meat drippings and the gravy was wonderful. My hubby commented that it was the best roast I've ever made. I usually exercise a roast in the crockpot but not anymore!
02/eighteen/2006
Great recipe! I used well-nigh a 3 one/two lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat as directed and added two cups of beefiness broth (I use the powdered bouillon, and then I used 2 packets to make the ii cups of broth) and put it in the oven for the first 30 minutes. When I turned downwardly the temp, I added the seasoning and veggies. I used one onion, most 2 teaspoons chopped garlic, one green bell pepper, 1 whole bunch of celery, baby carrots, red potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere's Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't use the bay leaves. I just covered the Dutch Oven with foil and let it get for the next 1 1/2 hour. It was FABULOUS!!! I can't wait to swallow it tomorrow!
07/20/2002
This recipe is FANTASTIC!! Hands the best pot roast I've always made! This also freezes quite well - only cool and slice and packet with a petty of the "gravy" in a freezer zilch-peak pocketbook.
12/31/2011
I made a couple small changes. I sauteed the onions and garlic (quite a bit more garlic than what the recipe called for, I'm afraid) in the hot pan with a little butter before layering it in the lesser of the pan. I as well added one/2 cup quality beefiness broth and poured 1/4 loving cup burgundy wine over the roast earlier covering information technology (partially because a) I did not desire a dry pan nether my roast, I knew from experiance that you want some liquid in the pan to aid cook the meat and b) I wanted to brand a decent gravy from those juices. Kickstarting that flavour is always a plus). I did Not add the additional table salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, in that location'southward 1 plate total of leftovers to fight over tomorrow. We loved it. NOTE: Covering the roast is a MUST. Yous don't cover it, yous will have a hockey puck instead of a roast. Take it from someone who did this once or twice when offset making her own first roast.....or ii.
12/25/2009
Fabricated this recipe three times. Commencement fourth dimension followed directions exactly and it was delicious. Very flavorful with plently of au jus to make a great gravy. (VERY IMPORTANT TO HAVE TIGHT LID!!) Served with mashed potatoes & carrots. Next time used the basic direrctions and 1 more onion and 2 more cloves of garlic...my preference. (Used grated body of water salt, it makes me experience like a real chef, specially when I wear my frock!) That time fabricated my recipe for boiled fingerling potatoes with butter & parsley with brown saccharide/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole so it could be set aside when making gravy. To gravy, I added a touch of sherrry and sliced portabella mushrooms, carmelized in butter then simmered 5 minutes. Make sure to get all brown bits. Third time, I was missing the potatoes & carrots that are usually made with pot roast. In a dull cooker many times what you gain in tenderness, you lose in flavor. I did non want to lose one taste bud of the wonderful flavor and tenderness of this roast and so decided to add halved potatoes and 1/two sliced whole carrots. Likewise added a petty beefiness broth. Male child! BAD Move! Adding veggies & liquid changed the meat (same Dutch oven). Veggies OK, but meat not tender and lost flavor. Making once more tonite & will follow directions exactly similar I did the second fourth dimension. If anyone tin suggest a fashion to roast the veggies with meat and go along the flavor, let me know! Slap-up ROAST RECIPE!!!
07/26/2002
The best! Everyone who has tasted this pot roast has asked for the recipe. Now my hubby frequently asks me to make it. Even during the summertime! YIKES
12/13/2011
Calling this "Beef Pot Roast" is a bit like calling a Lamborghini a "vehicle," or the Mona Lisa a "picture." Maybe "Beef Ambrosia" is more plumbing fixtures. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times earlier dinner meant grabbing have-out, a pizza, or fast nutrient. The flavor is that of the beef without beautification. I fabricated information technology nigh verbatim. I had found two thick top round steaks which I had bought longer agone than I care to mention here, languishing in my chest freezer. They came to four+ pounds altogether. And then the cut was substituted for chuck. Later browning, I stacked them in the Dutch oven. I simply cut the cooking time by xxx minutes, since top round is a much bacteria and more than tender cut than chuck. Fabulous! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning information technology into such was a simple matter of whisking three Tb of flour into most 4 Tb beefiness stock, adding to the pan liquid, and simmering for 10 minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of bootleg spaetzle, information technology was a meal fit for a sultan. Ladies, if there'south a man in your life yous'd like to ally, make him this dish. He'll follow y'all anywhere and exist yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred different ways with all levels of results, but this one WORKS. I ordinarily don't follow recipes to a T, however figured I'd try it as written and make whatever changes from in that location since in that location were so many proficient reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was cascade the juices into a saucepan, add a teaspoon of butter to smooth it out, bring information technology to a eddy and and so thickened it - that'southward it and it was absolutely succulent. I won't brand pot roast whatsoever other way from now on.
12/25/2010
Followed instructions as described with a 5 pound roast. Came out with lots of juices, however it was well overdone. After cutting and slicing, the meat only tasted good for about the outset 2 minutes. So information technology quickly became dry and chewy without it sitting in the gravy/roast pot. I as well thought information technology lacked flavor. I added lots of onions and garlic at the bottom to compensate for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, bone in chuck roast from a natural, grass fed moo-cow. Fortunately I checked it at 1 hour later on the initial xxx minutes and it was just a little over done, just still delicious. I like the fact that this recipe doesn't involve soups, broths, or the add-on of vegetables, and just leaves the great flavour of the meat, and drippings for a wonderful gravy. Especially if you lot want to use the meat for say shredded enchiladas or some other purpose after the initial meal. Information technology's a keeper.
05/xv/2011
I'll never understand why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this one came out the best past far. DON'T season the roast before searing. This goes against most recipies I've seen, but that's why the others were all dry. This one came out perfect. Null needs changing.
02/18/2009
I have made this dish twice with perfect result each time. After reading the reviews, I made only one change, I continue roasting for two 1/2 hours at 300 degrees instead of ane ane/two as the recipe calls for. After the i 1/2 hours, the roast I used, 3.5 lbs, was not tender, the extra hour moved information technology to fork tender. When my wife asks me to echo a dish inside 2 weeks I know I take a striking! Thanks for the great, unproblematic recipe!
03/09/2003
This was excellent...but I'grand happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (wink) I added some beef goop to ensure moisture, and per another reviewer, added 1/2 pkg dry onion soup mix. I did have to thicken a little by adding some cornstarch (very petty) but I presume its b/c I added a fiddling as well much beef broth. Excellent gustatory modality, texture and overall, was much easier than I thought it would be!! Very excited to make this once again!! Thank you Teresa!!
xi/10/2012
I am a bad cook. So much that my husband dreads when I want to make a roast for dinner. I followed this recipe exactly as written and my whole family said I could add information technology to our regular menu. Yay!! It was delicious!!
03/27/2011
This is the best pot roast ever. I use to make pot roast in the crockpot and although it would come up out tender, it seemed like all the flavor was sucked out of the meat. This recipe keeps it simple and allows the truthful taste of the meat to shine through. The broth makes a wonderful gravy and the meat is so moist and full of flavor. I agree with others who have posted not to add any liquid. I think if yous add together liquid to brainstorm with it is kind of like boiling the meat rather than baking it. If y'all have not tried this recipe yet, do it, you will be happy y'all did.
02/10/2010
Not only did this make a very pretty roast, merely it was juicy and tender. In social club to make a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with 1/eighth loving cup of cornstarch, 1 one/2 cups of beef stock, a pinch of white pepper and 1/4 teaspoon of basis black pepper. That made plenty gravy for meat and mashed potatoes to serve eight.
04/eighteen/2011
OMG!!! 1st off, I used a 2.75 chuck roast (boneless) then followed the recipe to T. Though, I was not sure if I was to flavor the onion & garlic mixture or the meat, and so I did both without measuring. I was a bit worried about information technology non being flavorful, I dearest BIG flavor. This came out incredible!!! I only wish I had made the 4 lb roast. I can't stand up the crock pot method, not sure if I'm doing something wrong, but mine always comes out dry out & stringy. This was aught similar that! I volition never make a pot roast any other way! Give thanks yous for this recipe!
ten/25/2008
Admittedly awesome! I, too, added a bit of beef broth, and afterward reducing the temp, cooked this for 2 hours. So tender, moist, and flavorful! I don't have a dutch oven, and so I simply seared this on all sides in a frying pan, and then put the roast in an 8x8 glass baking dish, covering very tightly. I think that baking this in a dish that the roast fits snugly into is another cardinal component to keeping this roast moist. We are making French Dips with the leftovers!
04/xi/2013
Only made this roast according to the recipe. It was very flavorful and the gravy, awesome. I made a 2 lb roast cooked @ 325° F for i/two hr and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast every bit directed in my bandage iron dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes around to cook in the oven. Seasoned everything with steak seasoning. Everything turned out peachy. Although I thought the potatoes tasted a bit like carrots. I was surprised that this produced a good amount of juice. I have always made my roast with a inch or and so of h2o added before the oven. This tasted then much better and the potatoes were nicely roasted. To the gravy I added 1 loving cup of water and a burgoo cube, to stretch information technology, we like our gravy. To thicken I stirred in ane/4 cup flour mixed with a petty water. Great recipe, thanks.
eleven/08/2010
We really enjoyed this dish. The prep was quick and like shooting fish in a barrel and the result was moist, flavorful and delicious. I added vegetables for the final i.v hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will utilise this recipe whenever I'g in the mood for pot roast. Cheers!
01/04/2011
This is the beginning time I've made a pot roast without a crock pot. This was tender without the sogginess that I've become accustomed.
12/11/2010
delicious!! cooked in ane c. beef broth plus i c. red wine. added boiled baby yukon gold potatoes and baby carrots to the gravy subsequently roast was done cooking, and then served all together. sooo expert.
08/04/2009
This is my second time to review and this fifty-fifty though it is my "get-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. Practice Not Not NOT Non add together broth, juice, water or any liquid. The only alter I made was since I was out of bay leaves I used rosemary for my seasoning and it was delish. PERFECTION!
04/28/2011
My family unit LOVES this dish- one of our favorite comfort foods! I don't change a matter- except, I add together cut up potatoes and baby carrots 45 minutes earlier it is finished cooking. The seasonings, onion and garlic flavor the veggies too and so you have a complete meal. And, I add together a little cornstarch or flour to the pan juices to brand a very tasty gravy! thanks Teresa!!
04/12/2011
I was looking for a different style to cook a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the letter, and the house smelled wonderful! My "meat and potatoes" country male child loved it. This is definitely a keeper.
eleven/28/2010
The season was delicious. Thanks for the recipe.
02/28/2010
LISTEN EVERYONE!!!! If one follows this recipe exactly as written, 1 will get a wonderful, tasty & tender beef roast. The secret is the searing without adding actress liquid. One may season with extra onion or garlic (not needed however). PLEASE practise non modify the recipe & then give it a bad review. Make some mashed potatoes & steam some veggies & dig in! It is succulent when made as given.
03/07/2012
The all-time pot roast e'er. I added vegetables & it still turned out great!
03/28/2012
Just made this last night and allow me tell you lot it was sooooo good. It was then juicy and flavorful. Too, equally another reviewer stated, I had no trouble with dryness. I done my pot roast b4 I used it and stale it with a paper towel. Later that I just put them into my Dutch oven and let them sit on each side for 4 minutes (timed) I did not impact them, except when added my seasonings to them while cooking which is onion powder, accent, worchestershire sauce and pepper. Instead of using 2 garlic cloves I used one large and and so some minced garlic I had in the Fridge. I left them in the Dutch oven (stovetop) and put that in the oven. I cooked them covered for near 20 minutes and the rest of the fourth dimension was uncovered. This combination of things fabricated it's ain juice/sauce and it was sooo good. Also I didn't accept bay leaves so I left that out...didn't miss them at all. Thank you for this recipe && I don't even similar Pot Roast but this was good!
11/xvi/2011
Unproblematic and tasty. I had a 1 kg (2-lb) roast for the 2 of us, and so after the initial 30 min @ 325° and one hr at 300°, the internal temp was 180° (well washed). It was groovy, merely side by side time I might cut it back to 45 min.
04/ten/2012
Loved this ! The more color y'all get on the sear, the more flavor your roast volition take. And a cast iron skillet is perfect for this recipe, as information technology goes from stove tiptop to oven and the cast iron will go you a sear that no other pan can. When you're plating this, scoop upwardly a generous portion of the onions and garlic off the bottom of the pan and serve them over some slap-up mashed potatoes. They were the absolute best part of this !!! One warning: Picket the roast weight. I did a 2 pound simply failed to reduce the cooking time equally the original recipe is written for a 4 pound roast. It came a bit overdone (all the same delicious) but that was entirely MY mistake.
09/08/2009
This recipe is unbelievable! So uncomplicated and straightforward, with amazing results. The ii most important things to keep in listen for this recipe to succeed are: 1) Do Not have shortcuts when searing the meat. Allow the meat to fully sear for 4 min on each side to lock in those amazing juices. 2) Practice NOT add liquid to this recipe (broth, consumme, water, etc) because the meat will make its own delicios broth while cooking. The ONLY thing I changed was to use 4 garlic cloves instead of ii (I admire garlic). This goes in my permanent recipe collection equally an instant archetype!
x/28/2010
I had about a petty over 3lb boneless chuck but cooked it exactly the way the recipe stated. I followed some of the reviews and added dark-green beans, potatoes and carrots cubes during the final hr. I don't have a Dutch oven so I seared the meat on top of a frying pan and transferred information technology to a Corningware ceramic casserole dish and put it in the oven. I covered with a foil and cooked abroad. The dish turned out actually good, very flavorful. My fiance and company loved it. Although I would have liked it more if it was more tender simply it still satisfied everyone'south hunger. I had enough of leftover and it was fifty-fifty amend the next solar day.
11/01/2010
It was wonderful. I added veggies ontop to melt. Perfect!
01/09/2011
Yep confirmed. Do not alter a thing about this recipe. Follow directions every bit written.
xi/22/2007
I love the recipe. I make it everytime we have family unit gatherings. I do have to change some of the techniques just otherwise the recipe is not bad. I buy chuck roast make sure information technology has a lilliputian fat on information technology, the fat makes the meat cook ameliorate. I besides season my meat the dark before with Lawrys seasoning salt, and so wrap it in plastic wrap and refrigerate it. Searing the meat is good. I put it in the oven at 350 degrees and go on it covered and just allow it cook until the meat is able to pull apart with a fork. Then, I volition uncover it for ane/2 hour to brown information technology and all done. Everyone in my family loves it and I have to bring it everytime we have a gathering. The recipe is a great concept and a big hitting.
11/21/2010
Made this last nighttime for dinner & everyone loved information technology. Very easy to make
01/31/2010
A unlike manner to brand pot roast if you don't want to become out the crock pot. Creates an earthy rich taste different than most crock pot recipes, and it is quite tender to for the quicker cooking method. Nevertheless, there volition not be the juice neccessary to make any gravy! And, the vegetables practice non roast with it, so yous will take to make them on the side. I tried it in the pot one time and they just get too greasy and the meat loses some of its tenderness, as the juices get soaked upwards by the vegetables. In addition, make certain that you trim off extra fat, because it will not cook abroad like when the meat sits in the crock pot. Though, for some reason unlike many other pot roasts it is pretty skillful the next day.
10/12/2009
I rinsed and patted dry my 3 lb. roast first, then basted both sides with olive oil and added seasonings, then seared the roast on the grill for 4 min. each side (seasonings were Montreal Seasoning, garlic salt and onion powder). Had the baking dish in the oven while it was pre-heating and placed the seared roast ontop of 1 bay leaf in baking dish. I poured on the SIDE of the roast (non over the summit) a half can of Swanson'southward beef broth (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on tiptop of roast prior to covering. The smell in the house was crawly! Took it out after information technology's first 30 minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves effectually the pan and placed snack size carrots effectually one side and big peeled Idaho potatoes (quarted) effectually the other. Placed more large cut onion rings on top of veggies - added Lawry'due south seasoning (on carrots, potatoes and onions only). Cooked additional 1 1/ii hrs and I was really surprised how tasty the veggies were in one case we served it! They cooked thoroughly nevertheless still stayed firm - and not mushy. Next time, I'thou going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat actually added to these veggies and my kids wanted seconds. Usually they want more than meat! Enjoy this recipe. It's elementary and time efficient. Hardly any prepping. If you have two hours - your good to go with this delicious repast.
04/xiv/2008
This was the first fourth dimension I made pot roast and this is the perfect recipe. I fabricated this recipe twice. The first time I followed it exactly. After I took the meat out, I added some carmine wine to the gravy and cooked information technology. It came out really practiced just the gravy had a strong onion flavor which some people may not like. The meat was also a little tough. The second time I made it, I added some water before I put it in the oven. The meat was so tender this way! I even so added red vino to the gravy and some cornstarch to thicken. I definitely suggest calculation some liquid before puting the roast in the oven.
x/17/2011
This was fantastic! I have never been able to brand pot roast without a crockpot. otherwise information technology is dry out, overcooked etc. I added a little bit of red wine to the onions and mushrooms and abotu a Tbs of brownish gravy mix to thicken(after cooking). I also added some mushrooms with the onions. I will definitely brand once again.
09/xiv/2001
OMG! Thank you Teresa! This was my very beginning time making a roast. I was very intimidated in doing so. But I institute this recipe and it sounded very uncomplicated. So I made it for dinner tonight. It came out very tasty. I added cherry-red potatoes and carrots at the one-half 60 minutes mark when I turned the heat down. They turned out perfect. My husband loved it then did my two year old! Thank you once more Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast exist so delicious and so easy at the same fourth dimension?
04/04/2011
Definitely added to my favorites. This was the best roast I have ever made. I made information technology in a cast fe dutch oven and followed the instructions EXACTLY and information technology was PERFECT! Practice not change a thing. The roast was tender and juicy. The searing, which was super piece of cake, made it look beautiful. And my favorite part of the whole matter was the gravy that the roast made in the bottom of the pan....OMG, it was succulent. I tin can't stop eating it. It reminds of this barvarion onion soup that I become at this High german restuarant. Yumm. Thanks for posting, Teresa. And if yous are considering making.....Do it! You will not regret information technology!
11/08/2010
Best Pot Roast recipe e'er....very easy...followed directions to a T.....first-class!! Roasted carrots in the oven....much improve than calculation them to the roast pan....had plenty of juice for gravy and meat was very tender....beloved love dearest this recipe!! Cheers so much for posting information technology!!
09/12/2010
Very skilful and tender. I followed the recipe exactly but added carrots and potatoes during the concluding hr of cooking.
03/08/2007
I really wanted to similar this recipe specially after reading all of the rave reviews. I have been making pot roast with my erstwhile family recipe for quite some fourth dimension but I always welcome a change.I followed the recipe exactly except I added a can of beefiness stock to the pot. The pot roast was shoe leather and the Only thing my hubby wanted seconds of was the gravy to try and moisten the meat at all! I am used to pot roast that falls apart literally the infinitesimal you stick a fork into information technology. Hubby actually said "what happened to the other pot roast"? I am actually sorry simply we didn't like this at all.
01/09/2012
This is the perfect pot roast recipe without changing a thing!
03/06/2012
My husband made this today with two changes, he put all the onions and garlic on top with the bay leaf and added 2 pats of butter. SUPER TENDER. WHOLE Family unit DELIGHTED!!!
08/22/2010
This was one of the all-time roasts I've ever made! I followed the recipe exactly every bit written, using a round Le Creuset french oven. The meat was tender and juicy. Make sure yous sear the meat before putting it in the oven. It makes all the difference.
02/03/2004
ok, I did apply a different cut of meat, so that is probably why the meat was tough, but other than that, I followed the recipe to a "t" and I was disapointed. It was bland, and we all had to put steak sauce, or ketchup on it in order to give it some flavour. I consider myself a skilful cook, and boy was I embarassed with this meal. We had to fill up on the potatoes.....lol
12/03/2008
I have made this several times with a sirloin tip and it is admittedly fantastic. Have also added potatoes and carrots to roast. Best result was in a LeCreuset pot, going from stove acme to oven. The meat is tender and moist, the gravy/juice outstanding.
11/twenty/2009
Wonderful! This was the showtime fourth dimension that I accept cooked a pot roast similar this. I followed the directions exactly and it was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy excellent. This volition exist my keeper pot roast recipe.
03/02/2012
5 mega-stars! Followed the original recipe and its by far the best roast I've e'er made. I'd never get back to a crock pot and/or broth. Satisfying and succulent.
11/25/2009
I have to say this was the all-time roast ever. I was really concerned that there was no liquid and figured oh well the chuck roast was on sale and only cost a couple of dollars so if information technology didn't piece of work out no big deal. What a surprise it was, juicy, tender and terrific flavour. I did information technology but like the recipe said to do it. I only improvised on the gravy, added red wine and beef broth to make more.
01/01/2011
I followed all the directions except I used boneless cross rib roast but the meat turned out dry and a niggling chewy. I have cooked this type of meat in the cook pot for 5 or more than hours with a rub and it has e'er turned out very tender and moist. Maybe information technology was the blazon of roast in the recipe because it usually has more more fat in it. I wasn't crazy nearly the flavor-likewise much onion season.
01/24/2011
Just made this tonight, it was succulent! I didn't take a dutch oven, then i just simmered the roast in a pan and then transfered it and everything else into a deep casserole dish. It turned out peachy!
eleven/12/2011
awesome! My husband and I ate near of the roast (1kg size) at one sitting; nosotros both loved the taste. Since the size was a piffling smaller than the recipe, I only cooked it for 1 hour at 300 (after the initial i/2 hour at 350). This recipe is a keeper!
12/03/2010
You can't over cook this recipe! I left information technology cooking for about 1 1/two hours too long and the bottom got a footling chocolate-brown but it was fabulous! Information technology didn't have enough onions for my sense of taste so I'g adding a lot more and maybe some peppers this time.
02/28/2008
This was succulent! Fabricated it equally is. The meat was juicy and tender.
03/13/2015
Showtime time I followed it exactly and it came out perfect, though no "gravy" the onions are most caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is as well much in the pot which overcooks the roast (made this error the second fourth dimension). For smaller roasts (~2 lbs) I cut 10 minutes off both oven times (so 20 min @ 325 and one:20 @ 300) and it comes out keen, withal fully cooked through only non tough/overdone.
12/19/2011
I made this exactly as stated, and it was not to my liking ... so disappointing ... I should have stayed with the ol' crockpot ... it never fails me ....
05/19/2014
Corking pot roast recipe. I similar that information technology's just meat without the added flavors of carrots and other veggies. Cooking time was perfect even though my roast was only 2.5lbs. Served it with mashed potatoes and roasted brussell sprouts. It'southward a keeper!
xi/eleven/2001
Mom would brand her famous pot roast for me equally a special meal for my birthday. She passed away last year and I regret not having her recipe. This one comes so close, my recipe carte du jour will read "Mom'south Pot Roast". I can't await to have my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including one previous recommendation to add red potatoes and carrots when y'all first turn heat down. One boosted detail I added was to shake a footling Cavender's greek seasoning over meat at the aforementioned fourth dimension. Turned out perfectly! I do not mean to push button the Greek seasoning but take found it to be the perfect blend of spices in only about annihilation! This recipe is a definate keeper! 2 thumbs up!
12/sixteen/2008
Per lots of reviewer's suggestions, I added about 1 cup of beefiness goop before putting the roast in the oven. It turned out very flavorful and tender. I roasted information technology for a picayune while longer and let it rest for about 30 minutes. I would definitely make this again!
01/sixteen/2011
Very moist, and the gravy is practiced, however, I wish information technology had more flavor though.
eleven/03/2011
very good...fixed exactly how recipe said too...merely suggestion to anyone else....Become TO A Slaughter-house, if possible, for your roast....got mine at Costco and it was extremely fatty and but non quite to my gustatory modality...
11/05/2010
my sons raved over this, said information technology was the all-time dinner ever!
01/26/2008
The recipe results in a cracking roast. I browned the beef roast in a heavy cast fe Dutch oven, then followed the recipe and simmered the roast for several hours. The result was a moist and tender roast; information technology was delicious.
10/26/2010
Great olfactory property and gustatory modality! I didnt have fourth dimension to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for 2 hours. Awesome!
01/22/2014
added around a cup of red wine. I died and went to heaven
02/26/2014
This was SOOOO good. Way better than whatever slow cooker roast I've done. Full of flavour and and so tender. My family loved information technology. I followed the recipe exactly until the end. Then I took the meat and excess onions out to utilise the sauce for deglazing. I added 1/iii cup of red wine, mushrooms, salt and pepper and rounded it out with butter to take a french sauce at the end. I poured the sauce on meridian of the meat and onions. It looked so luxurious!
01/14/2007
I e'er trust allrecipes.com so I thought I'd try this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does information technology tell you to add broth! Tho when you get to the final line and information technology says to tiptop with onions and gravy, I'm thinkin' you're not going to get a gravy without a liquid!! I followed the recipe and later on the outset xxx minutes, I added a one-half cup of beef broth and a good splash of red wine. Now nosotros have gravy. It tasted a footling banal so I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to give information technology gustation and color. First-class...At present information technology'southward perfect!
02/24/2003
This made a slap-up cold atmospheric condition meal. I added one parcel of onion soup mix and ane c. h2o. Plough out dandy!! The best pot roast I've ever had. Will make over again!
11/28/2010
PERFECT!!! Only a little change...first I dredged the roast in a flour, garlic powder, rosemary, salt, & pepper mixture and used two shallots instead on onion.
12/26/2005
This is the basic, quick, and unproblematic mode to get a pot roast done. Tastes great!
10/06/2010
I loved information technology!! The meat came out so moist!! And the gravy that it made was fantastic!! Did not change a affair either. This is a keeper!
10/23/2010
I made this recipe a few years agone and I could not recall where I found it. My husband has raved about information technology ever since! I finally decided to search on this site and I FOUND IT!!! He is begging me to make it once again tomorrow for Lord's day dinner. I can't wait! This is the BEST recipe for roast we take ever had!!! I did not change a thing!
02/13/2008
This was the BEST pot roast I've always made! Moist, flavorful, almost cook in your mouth. I used i reviewer's advice and followed the recipe EXACTLY. No water or other liquid needed. This one is staying in the forepart of my personal recipies volume.
01/13/2007
SUPER tasty and easy. Didn't have time to exercise crockpot so tried this one. Can't have traditional pot roast in my house with out the carrots and potatoes. So I sliced and chopped about 4 each and put a little oil and only plenty beef broth to barely comprehend them to simmer in the dutch oven on the stove, while I seared the pot roast in a unlike pan. When done with the searing, put roast in dutch overn, spooned the carrots and potatoes over and around pot roast, did same with onions and bay leaf. Awesome tender and flavorful, enough juice to brand overnice traditional gravy. Wasn't a seize with teeth left. Had spur of the moment company, made some egg noodles to surround information technology. Everybody was happy campers. May never use the crockpot version again.
12/24/2010
Wow! That's the best style to sum upward this recipe. I didn't do annihilation different, but followed the directions. My family unit absolutely LOVED it! Piece of cake to brand and has fantastic season.
11/xx/2011
I take tried a lot of unlike pot roasts and tend to lean more to the fancier recipes, wine, different spices, etc. Decided to try this recipe, I added two russet potatoes and 3 big carrots, cut in half and in thirds, utilise Kosher common salt, and eyeballed information technology, this has to be 1 of the all-time pot roasts I have ever cooked, cheers for a simple, easy and tasty recipe.
eleven/10/2002
I've tried to brand this recipe twice and both times information technology has come out hard and flavourless. I am usually a good melt but not so good with beefiness. I would not endeavor this recipe again.
12/15/2011
too dry, like a baseball mit
02/xiv/2011
I have been using this recipe since I discovered information technology three years agone. I deglaze the pan before adding the onions and garlic and also add together most a cup of beef stock. I have besides on occasion added sliced mushrooms. Perfect results every time. Thanks for the mail service.
07/01/2011
Very simple and very yummy. I didn't cook my roast as long b/c it was smaller. I recollect side by side fourth dimension I'll add together some infant carrots to the pot towards the finish of cooking.
09/01/2011
Perfect pot roast. I fabricated it exactly as the recipe said and it came out melt in your mouth tender and perfectly seasoned. I'll be making this once more.
04/06/2010
Wow! Every bit a dominion I exercise not similar roast. I don't similar mushy, stringy meat but that is not how this turned out at all. I have several cuts of beef from ownership 1/eight of a moo-cow and was saving the roasts until last, as this is the worst role as far as I'm concerned. But this recipe was not just easy, it was adept! I followed the recipe exactly and it was a hitting at dinner.
01/fifteen/2008
Used my cast iron slow cooker. I think yous tin can employ any skilful size roast w/ this recipe. Brand sure to brown for iv min. on all sides, very of import to go along meat juicy. I also added veges to bottom of pan,with fresh basil and oregano.due west/ 1 tin can beefiness stock. I used meat tenderizer w/ spices forked into meat. 2 packets of onion soup mix west/ h2o. I besides would cut time to fifteen mins 325 and one hr at 275 and so let sit down for 30.
12/21/2010
First-class recipe! I was hesitant about the chuck roast only was pleasantly surprised at the tenderness and taste! I simply added seasonings, potatoes, carrots and Marsala wine for marination. Enjoy!
07/01/2005
Made this pot roast last night and was very surprised. Normally I do not like meat overcooked (which is usually the example with potroasts). This turned out moist and fifty-fifty slightly pink. I did perk it up by adding 1/iv cup each of ruddy wine and beefiness broth. Thank you for an splendid recipe.
09/21/2010
Simple, flavorful pot roast. I've made them in the past with added liquid, even so I do prefer information technology without as it seems to intensify the flavor of the roast. This made an excellent gravy with the drippings; I used a flake of h2o, articulate-jel (modified cornstarch which turned out perfect), and a dash or ii of sage and pepper. I take v yr old picky twin boys, and a finicky husband. They about licked their plates make clean. :)
11/05/2010
Very good standard recipe.
10/11/2007
I wasted a 20 dollar roast on this recipe. I idea I would change it upwards a piffling and try something new and I HATED Information technology. The meat wasn't even close to beingness washed, it was tougher then leather and the texture of the meat was just horrible. I volition stick to my 8-9hrs in the crock-pot and take the actress fourth dimension for a cook in your mouth roast.
07/fifteen/2003
I gave this an average rating because it might be partly my fault that I did not similar the meat. The meat was tough but I used a bottom round roast which is by and large leaner than a chuck roast. I did add the Lipton onion soup mix and 1 loving cup of water and also added carrots and potatoes to the roast pan. The veggies were splendid tasting. I enjoyed the flavor of the bay leaves and onions on the veggies. I also thickened the juice in the pan with 1 tbs of corn starch for a nice gravy.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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