1. Posted by Renee D on Sat, Dec 30, 2006, 9:17 am PST

Very good and very easy

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2. Posted by Bud M on Sun, Dec 31, 2006, 1:58 pm PST

Sounds really good, can't wait to try it. Thanks

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3. Posted by Painispast on Sun, Dec 31, 2006, 2:10 pm PST

My wife just made pot roast last nite. MMMMMMM GOOOOD!!!! I suggest for sides, roasted potatoes and red cabbage and apple sauce.

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4. Posted by barbj9168 on Sun, Dec 31, 2006, 2:17 pm PST

I know you cook for Oprah, so this has got to be good. I am going to try it today. Thank you.

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5. Posted by Denise L on Sun, Dec 31, 2006, 2:21 pm PST

Sounds very good. I well be trying it soon.

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6. Posted by mamawshelby on Sun, Dec 31, 2006, 2:39 pm PST

Posted by mamawshelby on Jan 31, 2006 5:30 est. I have eaten Pot roast fixed a lot of ways can't wait to try it this way, thanks for the tip.

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7. Posted by medit8grace on Sun, Dec 31, 2006, 2:45 pm PST

I like to do all the stove-top browning the night before and then put it in the fridge. In the morning before work, in the crockpot it goes on low. After work, walking into a house that smells as delicious as the meal tastes is my own "welcome home".

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8. Posted by Kevin M on Sun, Dec 31, 2006, 2:51 pm PST

For an even more unlifting & spicy variant try Sauerbraten. Get picking spices and marinate for 3-5 days. Excellent with red cabbage and spaetzle

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9. Posted by Emily W on Sun, Dec 31, 2006, 3:48 pm PST

If you don't have the wine on hand what is a good substitute for it? We can't buy wine here on Sunday's.

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10. Posted by Karen Falvo on Wed, Jan 03, 2007, 9:48 am PST

My Italian grandmother used to make something very similar. However, she would remove the roast from the pot & place it under the broiler for about five minutes which produced a nice golden brown crust. So delicious!

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11. Posted by me8101996 on Wed, Jan 03, 2007, 2:13 pm PST

Passed down through the generations: Try "stuffing" the roast with sliced onions and Italian sausage (and mushrooms and whatever sounds tasty, but not cheese!) before cooking-- make a hole through the middle of the meat (about 3/4 the length of the roast and about 1 1/2 inches wide) and pack in the "stuffing." Great eating!

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12. Posted by cadenamargaret on Wed, Jan 03, 2007, 2:23 pm PST

how do you make a pot roast with only one medium carrot ???

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13. Posted by schester06 on Wed, Jan 03, 2007, 2:26 pm PST

Its all in the ROUX. Put equal parts flour and oil in the pot and cook it simmering until dark brown. Be extra careful not to burn the flour and oil. Its a little extra time but OH the TASTE!

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14. Posted by momthemumsie@sbcglobal.net on Wed, Jan 03, 2007, 2:35 pm PST

use 1/4 cup soy sauce or worcestershire sauce instead of wine..

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15. Posted by josephrex455 on Wed, Jan 03, 2007, 2:45 pm PST

This was great!

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16. Posted by tuckanotion on Wed, Jan 03, 2007, 2:58 pm PST

gonna try it soon.

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17. Posted by bakersd04@verizon.net on Wed, Jan 03, 2007, 3:02 pm PST

Read the reviews. Can't wait to try making the pot roast.

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18. Posted by perfctmmnt on Wed, Jan 03, 2007, 3:24 pm PST

I have a very similar recipe that I use when I make Oxtail stew except I marinate the Oxtail with the vegetables in wine usually overnite and then put the other ingredients in and cook on top the stove or oven until done. Very good. Makes a wonderful sauce.

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19. Posted by perfctmmnt on Wed, Jan 03, 2007, 3:34 pm PST

I have a very similar recipe that I use when I make Oxtail stew except I marinate the Oxtail with the vegetables in wine usually overnite and then put the other ingredients in and cook on top the stove or oven until done. Very good. Makes a wonderful sauce.

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20. Posted by starlight on Thu, Jan 04, 2007, 2:48 pm PST

I use pretty much all the same ingred. but I put mine in a crockpot...YUMMY esp. when my time is short on the cookin side...it cooks while I'm busy

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21. Posted by Aspeninfall on Sat, Jan 06, 2007, 2:51 pm PST

That is how I sometimes do pot roast, but if the roast is not frozen, I cut the garlic into wedges and poke holes in the roast with a sharp, pointed knife and stuff the garlic right into the roast. Very tasty and the gravy is just super.

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22. Posted by Gigi on Sun, Jan 07, 2007, 10:40 pm PST

wowee, that was a WONDERFUL pot roast!! I dusted the meat with Adobo and flour, and browned it. I also added another carrot, which gave it a fuller flavor. Then I reduced the sauce even more before I served the meal...Man, I can't wait to have it for lunch tomorrow! Thanks for a great recipe!

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23. Posted by Cathy on Tue, Jan 16, 2007, 4:49 pm PST

Was very good Very good thanks

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24. Posted by nreeves10 on Wed, Jan 17, 2007, 1:15 pm PST

Gotta try this one!!

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25. Posted by ronald b on Thu, Jan 18, 2007, 7:13 am PST

Wow that does sound good ! ...sounds like it would be a great breakfeast item as well.

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26. Posted by harlnj on Mon, Jan 29, 2007, 3:13 pm PST

We also use a sharp knife to poke holes in the roast but in addition to inserting garlic we also insert pimiento-stuffed olives, one piece of garlic and one olive in each slit.

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27. Posted by rana_mukh2004 on Sun, Sep 30, 2007, 8:04 am PDT

Rana. Great receipe since bottom beef is not freely available in India I had to make do with mutton.Added some more vegetables.

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28. Posted by Michelle on Wed, Oct 03, 2007, 6:26 am PDT

What a wonderful dish. My boys enjoy pot roast "I have 5 of them" It is easy to prepare and seconds are always a sure thing. Thanks for the recipe Michelle

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29. Posted by kayla.lucy on Thu, Oct 04, 2007, 1:09 pm PDT

I loved it

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30. Posted by jizza on Wed, Oct 24, 2007, 6:13 am PDT

I highly suggest using the wine. But if you can't, then you can use many other substitutes. I like to use onion soup mix it gives it a delicious flavoring as well.

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