Paula Deen's Pot Roast

From: Chef #833083

On Oct 13, 2009

Easy to follow recipe. I, too, use beef broth instead of bullion cubes. And throwing in a bit more of Chardonnay doesn't hurt either! I've never had to use water and it still turns out great. My roast always turns out tender and delicious.

From: 16Paws

On Nov 22, 2008

This was a very flavorful roast. I did make some technique changes to the posted recipe..After searing the roast on the stovetop and removing it to the crockpot, I deglazed the pan with the wine..I wasn't about to lose those yummy crusty pieces left. Also, I mixed the beef base (I use that instead of bouillon cubes), garlic, soup, and the deglazing wine together before pouring over the roast, onions and bay leaves. I did NOT add any extra water to this because I knew from experience that the roast would release quite a bit of its own juices. The result was a rich, flavorful gravy not watered down at all. I served this with mashed potatoes, steamed peas, and dinner rolls for a comfort food feast. DH loved it and I have two meals worth of leftovers in the freezer. Always a plus for a busy cook. Thanks for sharing!

From: LonghornMama

On Dec 7, 2004

Love that Paula Deen! I made this last night and it was very tender and the flavor was quite good. My one complaint is that for a 3 lb roast in my 5 qt crockpot, water to cover is just too much. I knew this but went ahead and cooked the roast 8 hours. It was swimming, like soup, which also watered down the flavors. Served it with some extra seasoning mix and it was fine, but next time I won't add so much water. If it were prepared in a 3 1/2 or 4 qt crockpot, it would probably be fine. Thanks, Marie, for posting!

From: 2bizzy

On Jun 3, 2005

I made this using less water and replaced the boullion cubes with a beef soup base. I ended up serving it over noodles kind of like a beef stroganoff, and my family just loved it.