Best Pot Roast you'll ever have

ldybussdrvr11 - November 19, 2006 05:38:57 AM PST

Cook\'s hit on a great recipe with this pot roast dish. Tender and flavor full. Its the best Pot Roast I have ever had.

13 of 13 found this review helpful.

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USE A CROCK POT INSTEAD

j_aaronlupercio - September 21, 2007 06:40:53 AM PST

Using a "Crock Pot" is much better for this dish especially if you don\'t have the time to babysit the pot on the stove. What I would do instead of using the potatoes is the use YAMS (Sweet Potatoes) with just a dash of cayenne pepper to cut the sweetness a bit. do everything described, put the crock pot on low right before you head out the door for work and by the time you get back your dish should be ready.

13 of 15 found this review helpful.

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My favorite pot roast

Christine - February 5, 2007 03:00:35 PM PST

I used to subscribe to Cook\'s Illustrated and this is one of my favorite recipes from them. Definitely a keeper.

4 of 4 found this review helpful.

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Just like Mom

The Queen - May 21, 2008 05:42:59 AM PST

It works in a crock pot and is out of this world if you have a seasoned, old iron dutch oven (pot with lid). Tastes every bit as good as Mom\'s pot roast on Sundays in the 50s. Look for the roundish chuck roast that is tied together with string -- that\'s the only way I recognize it.Used to be called a bowler roast. Happy eating! Delicious!

2 of 2 found this review helpful.

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Use the oven

Ron S - May 2, 2008 06:52:12 AM PST

You can cook Pot Roast in the oven.

Use a heavy cast iron pot though. Brown the meat and add the root vegetables of your choice and some beef stock. After about 6-8hrs in the oven, the roast will be soft and tender and delicious.

2 of 2 found this review helpful.

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mmm... pot roast

coobleu - September 10, 2007 01:39:41 PM PST

Sound like a delightful SUNDAY dinner.

I would increase it by another couple serving to take to lunch during the WEEK.

-e

2 of 4 found this review helpful.

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This Was FANTASTIC!

Star R - October 6, 2009 12:56:31 PM PST

My whole family loved this recipe! Even my 3 very picky Sons!
I went exactly by the recipe except at the begining.
I seasond my flour placed in a gallon size zip-lock bag and put roast in and tossed til completely covered left in bag for about 10-15 minutes while oil was getting hot. {1/4C.Flour,1/2t.salt

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The best we ever had!!!

calpebbles54 - April 27, 2009 09:45:52 AM PST

I haven\\'t cooked a pot roast in over 20 years. So I found this recipe and read the reviews.

I had bought a new slow cooker and decided to have a cooking adventure! I can honestly say this is one of the best pot roast dinners any of us has ever had. My family loves it and we will have it many more times. I did not make gravy from the liquid. I bought french bread and it was a great addition!

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Sounds great, but...

adsti3 - April 5, 2009 04:49:07 PM PST

I\\\'m making it now, but am confused by one thing--the recipe says to add enough water to cover the roast halfway, yet later it seems to imply that there will somehow be enough liquid in the Dutch oven to cover both the roast AND the vegetables--yes some of the fat in the meat turns to juice, but not enough to cover all those vegetables. Am I missing something?

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What about twiking it for a Slow Cooker

USAreform - December 18, 2006 02:25:23 PM PST

I\'m sure many of your patrons have very busy days and many use a crock-pot in meal preparation. Is it possible to adjust this recipe for use in a slow cooker? Please advise those of us on the run. The recipe, however, sound good :-)

5 of 14 found this review helpful.

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Quick?

Kat - September 10, 2007 01:32:11 PM PST

This sounds wonderful. However, it\'s listed as a quick meal for during the week. By time most of us get home from work - something that takes hours to cook means dinner won\'t be until 10 or 11pm.

0 of 6 found this review helpful.

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