Tyson Fresh Usda Choice Beef Pot Roast Kit
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08/twenty/2000
This is one of the first recipes I institute on allrecipes.com several years ago and I've been making it e'er since. My recommendation: DON'T Modify ANYTHING. When people complain that information technology'south tough, only they added water, it'southward their own mistake! Don't add water or broth. Don't add potatoes or carrots. Don't fifty-fifty change the amounts on the common salt and pepper. Just do exactly what the recipe says and you lot volition exist happy with the results! I ever am...but when I don't follow information technology exacyly, I'm disappointed.
09/09/2007
I picked this recipe because I wanted a obviously pot roast without added vegetables, vino, beef broth etc. -- a recipe that allows one to bask the flavor of the beefiness. This is it! Followed the recipe equally given, although my chuck roast was merely iii lbs. The roast came out very juicy and tender with a delicious flavor. There was a lot of juice in the pan, but it'south a stretch to telephone call information technology 'gravy'. You'll take to thicken and season it to get a traditional brownish gravy but there'due south enough of juice to piece of work with. For those who have issues, two suggestions: 1) chuck roast is one of the cheapest beef roast cuts and I've just been satisfied when purchased at a expert butcher store. The one'southward found in the grocery store commonly melt up pretty tough and/or dry. I've also had skilful 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 out. Great and piece of cake 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 wet, and per another reviewer, added 1/2 pkg dry onion soup mix. I did accept to thicken a lilliputian past adding some cornstarch (very little) only I presume its b/c I added a niggling too much beef goop. Splendid taste, texture and overall, was much easier than I thought it would be!! Very excited to make this once again!! Thanks Teresa!!
06/03/2005
My family loved everything about this recipe. The flavor was outstanding. I hold with others, FOLLOW THE RECIPE Every bit WRITTEN. Go ahead and add some other spices per your taste but sear the meat as directed so flavour. 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 e'er fabricated. I normally practice a roast in the crockpot only not anymore!
02/18/2006
Keen recipe! I used almost a 3 ane/2 lb Boneless Chuck Roast and I cutting away the largest parts of fat. I seared the meat every bit directed and added 2 cups of beef goop (I apply the powdered bouillon, so I used 2 packets to make the 2 cups of goop) and put it in the oven for the beginning 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used i onion, about two teaspoons chopped garlic, 1 green bell pepper, ane whole bunch of celery, infant carrots, red potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere'due south Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't employ the bay leaves. I simply covered the Dutch Oven with foil and let information technology go for the adjacent ane i/2 hr. It was FABULOUS!!! I tin can't wait to eat information technology tomorrow!
07/xx/2002
This recipe is FANTASTIC!! Hands the best pot roast I've e'er made! This besides freezes quite well - just cool and slice and package with a trivial of the "gravy" in a freezer zip-pinnacle purse.
12/31/2011
I made a couple minor changes. I sauteed the onions and garlic (quite a bit more garlic than what the recipe called for, I'm agape) in the hot pan with a petty butter before layering it in the bottom of the pan. I also added 1/two cup quality beef broth and poured ane/4 cup burgundy vino over the roast before covering information technology (partially because a) I did not want a dry pan under my roast, I knew from experiance that you want some liquid in the pan to assist melt the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that flavor is e'er 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, there'southward one plate total of leftovers to fight over tomorrow. We loved it. Notation: Covering the roast is a MUST. You don't cover information technology, y'all will accept a hockey puck instead of a roast. Take it from someone who did this once or twice when starting time making her ain showtime roast.....or two.
12/25/2009
Fabricated this recipe three times. Offset time followed directions exactly and information technology was delicious. Very flavorful with plently of au jus to brand a slap-up gravy. (VERY Important TO HAVE TIGHT Chapeau!!) Served with mashed potatoes & carrots. Next fourth dimension used the basic direrctions and one more onion and two more cloves of garlic...my preference. (Used grated body of water salt, information technology makes me feel like a existent chef, especially when I wearable my frock!) That time fabricated my recipe for boiled fingerling potatoes with butter & parsley with brown sugar/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole so information technology 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 certain to get all brown $.25. Third fourth dimension, I was missing the potatoes & carrots that are usually made with pot roast. In a slow cooker many times what you gain in tenderness, you lose in flavor. I did non want to lose one taste bud of the wonderful flavour and tenderness of this roast so decided to add halved potatoes and i/ii sliced whole carrots. Also added a little beefiness goop. BOY! BAD MOVE! Calculation veggies & liquid changed the meat (same Dutch oven). Veggies OK, merely meat non tender and lost flavor. Making again tonite & will follow directions exactly like I did the 2nd time. If anyone can suggest a style to roast the veggies with meat and keep the flavor, allow me know! GREAT ROAST RECIPE!!!
07/26/2002
The all-time! Everyone who has tasted this pot roast has asked for the recipe. Now my hubby frequently asks me to go far. Even during the summertime! YIKES
12/thirteen/2011
Calling this "Beef Pot Roast" is a bit like calling a Lamborghini a "vehicle," or the Mona Lisa a "picture." Maybe "Beefiness Ambrosia" is more fitting. No disagreement with any of the stellar reviews. This is a commemoration of wholesome goodness, of simpler times earlier dinner meant grabbing take-out, a pizza, or fast food. The season is that of the beef without adornment. I made it almost verbatim. I had constitute two thick top round steaks which I had bought longer ago than I care to mention hither, languishing in my chest freezer. They came to 4+ pounds birthday. So the cutting was substituted for chuck. After browning, I stacked them in the Dutch oven. I simply cutting the cooking time by xxx minutes, since pinnacle circular is a much leaner and more than tender cut than chuck. Fabled! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning it into such was a unproblematic matter of whisking 3 Tb of flour into nearly 4 Tb beef 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's a man in your life y'all'd like to marry, make him this dish. He'll follow you anywhere and be 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 normally don't follow recipes to a T, however figured I'd try it as written and make any changes from in that location since there were so many good reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was pour the juices into a saucepan, add a teaspoon of butter to smooth information technology out, bring it to a boil and then thickened it - that'southward it and it was admittedly delicious. I won't make pot roast any 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 cut and slicing, the meat only tasted skilful for near the first 2 minutes. And so it apace became dry out and chewy without it sitting in the gravy/roast pot. I also thought it 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 cow. Fortunately I checked it at 1 hour after the initial 30 minutes and it was but a little over done, but all the same delicious. I like the fact that this recipe doesn't involve soups, broths, or the addition of vegetables, and only leaves the great season of the meat, and drippings for a wonderful gravy. Specially if yous want to use the meat for say shredded enchiladas or some other purpose afterward the initial meal. Information technology's a keeper.
05/15/2011
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 all-time by far. DON'T flavour the roast before searing. This goes confronting virtually recipies I've seen, just that's why the others were all dry. This one came out perfect. Nothing needs changing.
02/eighteen/2009
I have fabricated this dish twice with perfect consequence each time. After reading the reviews, I made only 1 change, I continue roasting for two i/2 hours at 300 degrees instead of 1 one/two as the recipe calls for. Afterwards the 1 1/2 hours, the roast I used, 3.v lbs, was not tender, the extra hour moved it to fork tender. When my wife asks me to repeat a dish within 2 weeks I know I have a hit! Thanks for the great, elementary recipe!
03/09/2003
This was excellent...but I'1000 happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (flash) I added some beef broth to ensure wet, and per another reviewer, added 1/two pkg dry onion soup mix. I did take to thicken a niggling by adding some cornstarch (very little) merely I assume its b/c I added a little too much beefiness broth. First-class gustatory modality, texture and overall, was much easier than I thought information technology would be!! Very excited to brand this again!! Cheers Teresa!!
11/10/2012
I am a bad cook. So much that my hubby dreads when I want to brand a roast for dinner. I followed this recipe exactly as written and my whole family said I could add it to our regular carte. Yay!! It was succulent!!
03/27/2011
This is the best pot roast ever. I utilise to make pot roast in the crockpot and although information technology would come out tender, information technology seemed like all the flavor was sucked out of the meat. This recipe keeps it simple and allows the true taste of the meat to polish through. The broth makes a wonderful gravy and the meat is and so moist and full of flavor. I agree with others who have posted not to add whatever liquid. I think if you add liquid to begin with it is kind of like humid the meat rather than baking it. If you have not tried this recipe even so, practice it, you will be happy you lot did.
02/10/2010
Not simply did this brand a very pretty roast, merely it was juicy and tender. In order to make a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with 1/8th cup of cornstarch, 1 1/two cups of beef stock, a pinch of white pepper and ane/iv teaspoon of ground black pepper. That fabricated plenty gravy for meat and mashed potatoes to serve eight.
04/xviii/2011
OMG!!! 1st off, I used a 2.75 chuck roast (boneless) and so followed the recipe to T. Though, I was not sure if I was to flavor the onion & garlic mixture or the meat, so I did both without measuring. I was a scrap worried about it not being flavorful, I love Large flavor. This came out incredible!!! I only wish I had fabricated the 4 lb roast. I tin can't stand up the crock pot method, not sure if I'm doing something incorrect, merely mine e'er comes out dry & stringy. This was nada like that! I volition never make a pot roast any other way! Thank you for this recipe!
10/25/2008
Absolutely awesome! I, too, added a chip of beef broth, and after reducing the temp, cooked this for 2 hours. So tender, moist, and flavorful! I don't have a dutch oven, so I just seared this on all sides in a frying pan, and then put the roast in an 8x8 glass blistering dish, roofing very tightly. I think that baking this in a dish that the roast fits snugly into is some other key component to keeping this roast moist. We are making French Dips with the leftovers!
04/11/2013
Just 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 ane/two hour and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast 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 great. Although I idea the potatoes tasted a bit similar carrots. I was surprised that this produced a expert amount of juice. I have always fabricated my roast with a inch or so of water added before the oven. This tasted and so much amend and the potatoes were nicely roasted. To the gravy I added one cup of water and a bouillon cube, to stretch it, we like our gravy. To thicken I stirred in one/iv cup flour mixed with a little water. Bang-up recipe, thanks.
11/08/2010
We really enjoyed this dish. The prep was quick and easy and the issue was moist, flavorful and delicious. I added vegetables for the final i.5 hours and used some seasonings on the roast itself, otherwise I followed the recipe. I volition use this recipe whenever I'm in the mood for pot roast. Thanks!
01/04/2011
This is the first time I've made a pot roast without a crock pot. This was tender without the sogginess that I've go accustomed.
12/xi/2010
succulent!! cooked in i c. beef broth plus 1 c. cherry-red wine. added boiled baby yukon gold potatoes and baby carrots to the gravy after roast was washed cooking, then served all together. sooo proficient.
08/04/2009
This is my second time to review and this even though it is my "become-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. DO Not Not Not Not add goop, juice, h2o or any liquid. The simply modify I fabricated was since I was out of bay leaves I used rosemary for my seasoning and information technology was delish. PERFECTION!
04/28/2011
My family unit LOVES this dish- one of our favorite condolement foods! I don't change a thing- except, I add cut upwardly potatoes and baby carrots 45 minutes before information technology is finished cooking. The seasonings, onion and garlic season the veggies too and then yous have a complete meal. And, I add a piddling cornstarch or flour to the pan juices to make a very tasty gravy! thanks Teresa!!
04/12/2011
I was looking for a different manner to cook a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the letter, and the business firm smelled wonderful! My "meat and potatoes" country boy loved information technology. This is definitely a keeper.
11/28/2010
The flavor was delicious. Cheers for the recipe.
02/28/2010
Mind Anybody!!!! If ane follows this recipe exactly as written, one will go a wonderful, tasty & tender beef roast. The hole-and-corner is the searing without adding extra liquid. 1 may flavour with extra onion or garlic (not needed notwithstanding). Delight exercise not alter the recipe & then requite it a bad review. Brand some mashed potatoes & steam some veggies & dig in! It is delicious when made as given.
03/07/2012
The best pot roast ever. I added vegetables & information technology withal turned out smashing!
03/28/2012
Simply made this final night and permit me tell you lot it was sooooo skillful. Information technology was then juicy and flavorful. Also, as another reviewer stated, I had no problem with dryness. I washed my pot roast b4 I used it and stale information technology with a paper towel. After that I merely put them into my Dutch oven and allow them sit on each side for 4 minutes (timed) I did non 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 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 almost 20 minutes and the remainder of the time was uncovered. This combination of things made it's own juice/sauce and it was sooo good. Also I didn't have bay leaves so I left that out...didn't miss them at all. Thanks for this recipe && I don't even like Pot Roast but this was proficient!
11/16/2011
Simple and tasty. I had a ane kg (2-lb) roast for the ii of us, so afterward the initial thirty min @ 325° and 1 hr at 300°, the internal temp was 180° (well done). It was great, just side by side time I might cut it dorsum to 45 min.
04/10/2012
Loved this ! The more color you get on the sear, the more flavor your roast volition have. And a cast iron skillet is perfect for this recipe, as it goes from stove top to oven and the cast atomic number 26 volition go y'all a sear that no other pan can. When y'all're plating this, scoop up a generous portion of the onions and garlic off the bottom of the pan and serve them over some great mashed potatoes. They were the absolute best function of this !!! One warning: Watch the roast weight. I did a two pound but failed to reduce the cooking fourth dimension as the original recipe is written for a iv pound roast. It came a chip overdone (still succulent) but that was entirely MY fault.
09/08/2009
This recipe is unbelievable! So uncomplicated and straightforward, with amazing results. The two almost important things to go on in mind for this recipe to succeed are: one) Do Not take shortcuts when searing the meat. Permit the meat to fully sear for 4 min on each side to lock in those amazing juices. 2) Do Non add together liquid to this recipe (goop, consumme, water, etc) considering the meat will make its own delicios goop while cooking. The ONLY thing I changed was to utilize 4 garlic cloves instead of two (I adore garlic). This goes in my permanent recipe collection as an instant classic!
ten/28/2010
I had most a little over 3lb boneless chuck simply cooked it exactly the way the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the last hour. I don't have a Dutch oven then I seared the meat on top of a frying pan and transferred it to a Corningware ceramic casserole dish and put information technology in the oven. I covered with a foil and cooked away. The dish turned out really good, very flavorful. My fiance and company loved it. Although I would take liked it more if it was more tender but it still satisfied anybody's hunger. I had plenty of leftover and it was even better the side by side day.
11/01/2010
It was wonderful. I added veggies ontop to melt. Perfect!
01/09/2011
Yep confirmed. Practice non change a thing about this recipe. Follow directions every bit written.
eleven/22/2007
I love the recipe. I arrive everytime we take family gatherings. I practice have to modify some of the techniques but otherwise the recipe is not bad. I purchase chuck roast brand certain it has a little fat on information technology, the fat makes the meat cook better. I too season my meat the night before with Lawrys seasoning salt, and so wrap it in plastic wrap and refrigerate it. Searing the meat is proficient. I put information technology in the oven at 350 degrees and continue it covered and just let it cook until the meat is able to pull apart with a fork. Then, I will uncover it for 1/2 hour to brown information technology and all washed. Anybody in my family loves it and I have to bring it everytime nosotros have a gathering. The recipe is a not bad concept and a big striking.
11/21/2010
Made this concluding night for dinner & everyone loved it. Very easy to make
01/31/2010
A different mode to brand pot roast if you don't want to go out the crock pot. Creates an earthy rich gustation different than well-nigh crock pot recipes, and information technology is quite tender to for the quicker cooking method. However, there will not be the juice neccessary to make whatsoever gravy! And, the vegetables do not roast with information technology, so you volition have to make them on the side. I tried it in the pot once and they simply go also greasy and the meat loses some of its tenderness, as the juices get soaked up by the vegetables. In add-on, make sure that you trim off extra fatty, because it will not cook away like when the meat sits in the crock pot. Though, for some reason unlike many other pot roasts it is pretty good the side by side twenty-four hours.
10/12/2009
I rinsed and patted dry my 3 lb. roast get-go, so 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 pulverization). Had the baking dish in the oven while it was pre-heating and placed the seared roast ontop of 1 bay foliage in baking dish. I poured on the SIDE of the roast (non over the peak) a half can of Swanson's beef goop (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cutting onion rings on top of roast prior to covering. The smell in the firm was awesome! 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 around one side and big peeled Idaho potatoes (quarted) around the other. Placed more large cut onion rings on top of veggies - added Lawry'due south seasoning (on carrots, potatoes and onions just). Cooked additional i i/2 hrs and I was really surprised how tasty the veggies were once nosotros served it! They cooked thoroughly notwithstanding still stayed firm - and not mushy. Side by side fourth dimension, I'1000 going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat really added to these veggies and my kids wanted seconds. Commonly they want more meat! Enjoy this recipe. It's simple and time efficient. Hardly any prepping. If you take two hours - your good to go with this delicious meal.
04/14/2008
This was the commencement fourth dimension I made pot roast and this is the perfect recipe. I made this recipe twice. The start fourth dimension I followed it exactly. Afterward I took the meat out, I added some red vino to the gravy and cooked information technology. It came out really good simply the gravy had a potent onion flavor which some people may not like. The meat was too a little tough. The second time I made it, I added some h2o before I put it in the oven. The meat was and then tender this way! I however added ruby wine to the gravy and some cornstarch to thicken. I definitely suggest adding some liquid before puting the roast in the oven.
10/17/2011
This was fantastic! I take never been able to make pot roast without a crockpot. otherwise it is dry, overcooked etc. I added a lilliputian bit of red wine to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(after cooking). I also added some mushrooms with the onions. I volition definitely make again.
09/14/2001
OMG! Thank you Teresa! This was my very commencement fourth dimension making a roast. I was very intimidated in doing so. Only I found this recipe and it sounded very uncomplicated. So I fabricated it for dinner this evening. It came out very tasty. I added cerise potatoes and carrots at the one-half hour mark when I turned the heat down. They turned out perfect. My husband loved it and so did my 2 yr former! Thank y'all again Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast be then succulent and so like shooting fish in a barrel at the aforementioned time?
04/04/2011
Definitely added to my favorites. This was the all-time roast I have always made. I made information technology in a cast iron dutch oven and followed the instructions EXACTLY and it was PERFECT! Practise not change a thing. The roast was tender and juicy. The searing, which was super easy, made it look beautiful. And my favorite part of the whole thing was the gravy that the roast made in the lesser of the pan....OMG, information technology was delicious. I can't cease eating it. It reminds of this barvarion onion soup that I get at this German restuarant. Yumm. Thanks for posting, Teresa. And if you are considering making.....Exercise it! You will not regret it!
11/08/2010
Best Pot Roast recipe ever....very easy...followed directions to a T.....fantabulous!! Roasted carrots in the oven....much meliorate than adding them to the roast pan....had plenty of juice for gravy and meat was very tender....beloved dear love this recipe!! Thank you so much for posting it!!
09/12/2010
Very good and tender. I followed the recipe exactly but added carrots and potatoes during the last hour of cooking.
03/08/2007
I actually wanted to like this recipe especially after reading all of the rave reviews. I have been making pot roast with my sometime family unit recipe for quite some time but I always welcome a modify.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 married man wanted seconds of was the gravy to try and moisten the meat at all! I am used to pot roast that falls autonomously literally the infinitesimal you stick a fork into it. Husband really said "what happened to the other pot roast"? I am really sorry simply we didn't like this at all.
01/09/2012
This is the perfect pot roast recipe without irresolute a thing!
03/06/2012
My husband made this today with 2 changes, he put all the onions and garlic on peak with the bay leafage and added 2 pats of butter. SUPER TENDER. WHOLE Family unit DELIGHTED!!!
08/22/2010
This was i of the best roasts I've always made! I followed the recipe exactly as written, using a round Le Creuset french oven. The meat was tender and juicy. Make certain yous sear the meat before putting information technology in the oven. It makes all the difference.
02/03/2004
ok, I did use a dissimilar cut of meat, so that is probably why the meat was tough, only other than that, I followed the recipe to a "t" and I was disapointed. Information technology was bland, and nosotros all had to put steak sauce, or ketchup on it in order to give information technology some flavor. I consider myself a good cook, and boy was I embarassed with this meal. Nosotros had to fill up upwards on the potatoes.....lol
12/03/2008
I accept made this several times with a sirloin tip and it is absolutely fantastic. Have besides added potatoes and carrots to roast. Best upshot was in a LeCreuset pot, going from stove pinnacle to oven. The meat is tender and moist, the gravy/juice outstanding.
eleven/20/2009
Wonderful! This was the first time that I have cooked a pot roast like this. I followed the directions exactly and information technology was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy excellent. This will exist my keeper pot roast recipe.
03/02/2012
v mega-stars! Followed the original recipe and its past far the best roast I've ever fabricated. I'd never get back to a crock pot and/or broth. Satisfying and delicious.
11/25/2009
I have to say this was the best roast ever. I was really concerned that in that location was no liquid and figured oh well the chuck roast was on sale and only cost a couple of dollars and so if it didn't work out no large bargain. What a surprise it was, juicy, tender and terrific flavor. I did it only like the recipe said to do it. I but improvised on the gravy, added ruddy 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 little chewy. I have cooked this blazon of meat in the cook pot for 5 or more hours with a rub and information technology has ever turned out very tender and moist. Maybe it was the type of roast in the recipe because it commonly has more than more fat in information technology. I wasn't crazy almost the flavor-too much onion flavour.
01/24/2011
But made this this night, it was delicious! I didn't have a dutch oven, and so i only simmered the roast in a pan and and so transfered information technology and everything else into a deep casserole dish. It turned out slap-up!
11/12/2011
crawly! My husband and I ate most of the roast (1kg size) at i sitting; we both loved the taste. Since the size was a little smaller than the recipe, I only cooked it for 1 60 minutes at 300 (after the initial ane/2 hour at 350). This recipe is a keeper!
12/03/2010
You can't over cook this recipe! I left it cooking for about 1 1/2 hours too long and the bottom got a little brown but it was fabulous! Information technology didn't take enough onions for my taste then I'thou adding a lot more and maybe some peppers this time.
02/28/2008
This was delicious! Made it as is. The meat was juicy and tender.
03/thirteen/2015
Start fourth dimension I followed it exactly and information technology came out perfect, though no "gravy" the onions are about caramelized and packed with flavor. Though tempting don't put in actress veggies- the added moisture from them is too much in the pot which overcooks the roast (fabricated this fault the 2nd fourth dimension). For smaller roasts (~ii lbs) I cut ten minutes off both oven times (and so 20 min @ 325 and 1:20 @ 300) and information technology comes out great, still fully cooked through but not tough/overdone.
12/nineteen/2011
I made this exactly as stated, and it was not to my liking ... and then disappointing ... I should accept stayed with the ol' crockpot ... it never fails me ....
05/xix/2014
Keen pot roast recipe. I like that it's just meat without the added flavors of carrots and other veggies. Cooking time was perfect even though my roast was but two.5lbs. Served it with mashed potatoes and roasted brussell sprouts. Information technology'southward a keeper!
11/xi/2001
Mom would make her famous pot roast for me as a special meal for my birthday. She passed away last twelvemonth and I regret not having her recipe. This ane comes so close, my recipe bill of fare volition read "Mom's Pot Roast". I tin can't wait to have my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including one previous recommendation to add red potatoes and carrots when you first plough oestrus down. One boosted item I added was to milk shake a piddling Cavender's greek seasoning over meat at the aforementioned time. Turned out perfectly! I exercise not mean to push the Greek seasoning but have found it to exist the perfect alloy of spices in just virtually anything! This recipe is a definate keeper! Ii thumbs up!
12/sixteen/2008
Per lots of reviewer's suggestions, I added about 1 cup of beef goop earlier putting the roast in the oven. It turned out very flavorful and tender. I roasted information technology for a little while longer and permit it rest for about 30 minutes. I would definitely brand this again!
01/xvi/2011
Very moist, and the gravy is good, however, I wish it had more than flavor though.
xi/03/2011
very good...stock-still exactly how recipe said too...only suggestion to anyone else....Get TO A BUTCHERY, if possible, for your roast....got mine at Costco and it was extremely fatty and just not quite to my taste...
11/05/2010
my sons raved over this, said it was the best dinner ever!
01/26/2008
The recipe results in a bully roast. I browned the beef roast in a heavy cast fe Dutch oven, so followed the recipe and simmered the roast for several hours. The result was a moist and tender roast; information technology was succulent.
10/26/2010
Smashing aroma and taste! I didnt have time to sear the meat - but put the olive oil and other ingredients in the dutch oven. Cooked at 325 for 2 hours. Awesome!
01/22/2014
added around a loving cup of carmine wine. I died and went to heaven
02/26/2014
This was SOOOO expert. Way better than any slow cooker roast I've washed. Full of flavour and so tender. My family loved it. I followed the recipe exactly until the end. And then I took the meat and excess onions out to utilize the sauce for deglazing. I added 1/3 loving cup of red wine, mushrooms, common salt and pepper and rounded it out with butter to have a french sauce at the end. I poured the sauce on elevation of the meat and onions. It looked so luxurious!
01/xiv/2007
I always trust allrecipes.com so I idea 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 goop! Tho when you get to the last line and it says to top with onions and gravy, I'yard thinkin' you're not going to get a gravy without a liquid!! I followed the recipe and after the showtime xxx minutes, I added a half cup of beefiness goop and a good splash of red wine. Now we have gravy. It tasted a little bland so I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to give it taste and color. First-class...At present it's perfect!
02/24/2003
This fabricated a great common cold weather meal. I added one package of onion soup mix and 1 c. water. Plough out great!! The all-time pot roast I've e'er had. Volition make 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 ii shallots instead on onion.
12/26/2005
This is the basic, quick, and simple way to become a pot roast washed. Tastes great!
x/06/2010
I loved it!! The meat came out and then 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 ago and I could non remember where I establish it. My hubby has raved almost it ever since! I finally decided to search on this site and I FOUND IT!!! He is begging me to make it again tomorrow for Sunday dinner. I tin't look! This is the BEST recipe for roast we have ever had!!! I did not modify a thing!
02/13/2008
This was the All-time pot roast I've always made! Moist, flavorful, almost melt in your mouth. I used one reviewer's advice and followed the recipe EXACTLY. No water or other liquid needed. This 1 is staying in the forepart of my personal recipies book.
01/13/2007
SUPER tasty and piece of cake. Didn't have fourth dimension to do crockpot then tried this one. Tin't take traditional pot roast in my firm with out the carrots and potatoes. So I sliced and chopped about four each and put a trivial oil and but plenty beef broth to barely cover them to simmer in the dutch oven on the stove, while I seared the pot roast in a different pan. When washed 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, plenty juice to make nice traditional gravy. Wasn't a bite left. Had spur of the moment company, made some egg noodles to environs it. Everybody was happy campers. May never apply the crockpot version again.
12/24/2010
Wow! That'southward the best way to sum upward this recipe. I didn't do anything different, but followed the directions. My family absolutely LOVED it! Easy to brand and has fantastic flavor.
xi/20/2011
I take tried a lot of different pot roasts and tend to lean more than to the fancier recipes, wine, different spices, etc. Decided to try this recipe, I added 2 russet potatoes and 3 large carrots, cutting in half and in thirds, use Kosher salt, and eyeballed it, this has to be i of the best pot roasts I accept e'er cooked, thank you for a unproblematic, piece of cake and tasty recipe.
11/x/2002
I've tried to make this recipe twice and both times it has come out hard and flavourless. I am ordinarily a good melt but not and then good with beef. I would not effort this recipe again.
12/xv/2011
as well dry out, similar a baseball mit
02/xiv/2011
I have been using this recipe since I discovered it iii years ago. I deglaze the pan before calculation the onions and garlic and also add about a cup of beefiness stock. I take also on occasion added sliced mushrooms. Perfect results every time. Thanks for the post.
07/01/2011
Very simple and very yummy. I didn't cook my roast as long b/c it was smaller. I think side by side fourth dimension I'll add some baby carrots to the pot towards the finish of cooking.
09/01/2011
Perfect pot roast. I made information technology exactly as the recipe said and it came out cook in your mouth tender and perfectly seasoned. I'll be making this again.
04/06/2010
Wow! As a dominion I practise not like roast. I don't like mushy, stringy meat simply that is not how this turned out at all. I take several cuts of beefiness from buying 1/8 of a cow and was saving the roasts until last, equally this is the worst part as far equally I'g concerned. Simply this recipe was not only easy, it was skillful! I followed the recipe exactly and it was a hitting at dinner.
01/15/2008
Used my cast atomic number 26 ho-hum cooker. I recollect you can use whatsoever proficient size roast w/ this recipe. Make sure to brown for 4 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 beef stock. I used meat tenderizer westward/ spices forked into meat. ii packets of onion soup mix w/ water. I also would cutting fourth dimension to 15 mins 325 and 1 60 minutes at 275 and so let sit for 30.
12/21/2010
Excellent recipe! I was hesitant about the chuck roast but was pleasantly surprised at the tenderness and gustation! I just added seasonings, potatoes, carrots and Marsala wine for marination. Enjoy!
07/01/2005
Fabricated this pot roast last night and was very surprised. Normally I do non similar meat overcooked (which is usually the case with potroasts). This turned out moist and even slightly pink. I did perk it upwards by adding 1/iv cup each of cherry wine and beef broth. Thank you for an splendid recipe.
09/21/2010
Simple, flavorful pot roast. I've fabricated them in the past with added liquid, all the same I practice prefer it without equally it seems to intensify the flavor of the roast. This made an excellent gravy with the drippings; I used a bit of water, clear-jel (modified cornstarch which turned out perfect), and a dash or ii of sage and pepper. I take v year old picky twin boys, and a finicky married man. They about licked their plates make clean. :)
eleven/05/2010
Very adept standard recipe.
10/11/2007
I wasted a 20 dollar roast on this recipe. I idea I would change it up a little and try something new and I HATED IT. The meat wasn't even close to existence done, it was tougher so leather and the texture of the meat was just horrible. I volition stick to my viii-9hrs in the crock-pot and accept the actress time for a cook in your oral cavity roast.
07/15/2003
I gave this an average rating because it might be partly my mistake that I did not similar the meat. The meat was tough only I used a bottom round roast which is more often than not bacteria than a chuck roast. I did add the Lipton onion soup mix and 1 loving cup of h2o and too added carrots and potatoes to the roast pan. The veggies were excellent 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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