33 Reviews of Pot Roast in a Crock Pot

From: gary7

On Jan 8, 2003

I'm a steelworker. I took some of this meal to work the next day for lunch. Reheated it in the microwave while telling the guys about what a fantastic receipe i had found. Was so proud to out cook my wife. Left the plate on the indoor style picknic table and went to get a coke. You guessed it,,,,,when I got back there were 4 guys with little plastic forks in their hand and a TUNA SANDWICH they had to buy from the machine for me, to replace my lunch. Soooooo,,,,guess 5 steelworkers vote for this one.

From: TGirl,RN

On Jan 21, 2003

Absolutely FABULOUS!!!! I used a mixture of herbs, since I didn't have the Herbs de Provence--I put a pinch of thyme, rosemary, summer savory, marjoram, sage, and basil-followed the rest of the recipe as directed-I did mess it up by adding too much salt, but Di came to my rescue and had me add some extra potatoes; it worked like a charm, absorbing the excess salt, so the final dish was perfectly seasoned! The sauce was served over white rice and it was delicious-thank you, Diana, for this wonderful recipe, and for helping me out with the "oops, I over-salted!" crisis!! Will be making this many, many times !!!! TERESA

From: petlover

On Jun 3, 2008

Wonderful!!!! I made this today with a 7 bone pot roast ( chuck) --The only addition/changes is that I added 4 cloves of smashed garlic and i left out the frozen peas( didn't have any) . I also used peeled white potatoes, lots of them, instead of the baby potatoes. All i can say is awesome, flavorful, fall off the bone....everyone loved this--i will definately make again. Thanks for this great recipe We had leftovers the nest day-- I served it with noodles sincew there was lots of tssty gravy-YUM.

From: -Sylvie-

On Nov 23, 2005

This is simple to make and the meat comes out wonderfully tender. I did feel however, that it needed a little extra flavour and would probably add some dried onion soup or other seasoning next time. I also won't use the frozen peas, they become too mushy for my liking and as they take on the colour of the juices they don't look very appetizing either. I ended up taking them out and not serving them. Apart from that, this is a really good recipe, my BF was over the moon when he got served 'roast' in the middle of the week. LOL. Thanks for sharing.

From: Evie*

On Jul 28, 2002

You're right Di, I should have bought one years ago! I used a rump roast, and added some chopped swede (rutabaga). We liked how the meat was almost sweet. Thanks for posting.

From: Heather U.

On Oct 4, 2006

This was very easy to assemble, and the meat was so nice, tender, and flavorful at the end. (I used a 4-lb chuck roast). I omitted the peas based on a prior review, and upped the amount of herbs. I have to say the veggies didn't taste as good as I thought they would! Not sure why, but I think even more herbs would help. Thanks for posting!

From: pmoc

On Oct 7, 2002

I make a variation of this with mushroom soup, dry onion soup mix and water instead of just the beef broth. It has a great taste.

From: KookieMomster

On Mar 14, 2002

Amaisingly, That is exactly what I have on hand! Thankyou Diana for another great receipt.

From: clw721

On Jun 12, 2002

This is easy to make. I feel the wine adds a nice flavor to everything. I only had red cooking wine on hand. I also added some bay leaves.

From: Paul in Hamilton

On Feb 10, 2002

Easy to make, Combine everything and forget it. The taste and the tenderness of the beef was wonderful. The wine is the key!