79 Reviews of Tender Pot Roast

From: Lennie

On Apr 29, 2002

Was looking for a different way to do pot roast than my usual way and so had this for dinner tonight...it was superb! The roast was falling-apart tender and the flavour was outstanding. Made a couple of minor changes: my celery was way past its prime so I just added extra carrots, and I had a bit of a heavy hand with the wine and so used about 1/2 cup; also used dried thyme instead of fresh. The other different thing I did was to puree the veggies after the roast was done and add that puree into the juices, which I boiled and then thickened into a delicious gravy. Thanks Steve; I'll definitely make this easy recipe again.

From: Bev

On May 28, 2002

This pot roast recipe delivered the most flavorful and tender pot roast I have ever made. It was truly the perfect choice for the first meal made in my new home to break in my new kitchen! I followed the recipe exactly and thickened the reduced juices to use as gravy for the mashed potatoes I made to accompany the roast. Truly a pot roast lovers ideal roast! Thanks, Steve for another excellent recipe!

From: Mary Leverington

On Oct 4, 2002

I, too, fixed this in the crockpot. I browned the roast, then carmelized the onions in the pan and added the garlic and the thyme (I used dry.) I prefer to use a beef base so I dissolved it in the 2 cups of hot water along with the sugar and added it to pot along with the wine to simmer for a few minutes. I did not brown the carrots or the celery; I put about five small onions along with three cut-up carrots and chunks of celery into the crockpot, put the roast on top and then added the broth mixture and extra water. This was a very, very tasty pot roast.

From: Lee Lee

On Aug 25, 2002

At last a tender pot roast! A heavenly roast angels should experience. Nothing complicated, simple prepareation and excellent results.

From: Just Cher

On Sep 10, 2002

I fixed this roast yesterday morning in my crock-pot and when I returned from work that evening I had the most amazing aroma coming from my kitchen. I did use an eye of round roast that I seared prior to placing in the crockpot. The only other thing I did was add 6 small potatoes cut in large cubes. I served this with hot french bread and green beans. Wonderfully meal Steve and so easy to prepare. Thank you

From: CountryLady

On Aug 19, 2003

What can I say - this was delicious!! I made it last night with a very small (2 lb) outside round roast & cut the other quantities in half - except for the garlic & the wine!! I used 1 tsp dried thyme, eliminated the sugar, thickened the gravy & served with garlic mashed potatoes. Thanx Steve!

From: Chef Prissy

On Aug 30, 2005

It was wonderful, i think i used more than 2 cups of stock and more than 1/2 cup of red wine because i like mine more soupy, and i just baked it all in a pyrex dish but it was falling off the bone wonderful!!! I finally mastered it

From: Judikins

On Mar 3, 2003

Prepared this last night for guests. Everyone really enjoyed it. I added ~8 halved mushrooms and made garlic mashed potatoes as a side along with a green salad and red wine. We'll definite make this again!

From: Kay Demonbren

On Aug 17, 2004

Ooh yes, this was definitely a yummy pot roast. So flavorful and tender. I used dried thyme instead of fresh, omitted the celery (because I forgot to buy some), and chopped the veggies very fine so that they almost liquified into the gravy, which was awesome in its own right. Part of me thought about (and may do it on a futute roast) using the "gravy" as a soup base. I also made this roast the day before, put it in the fridge and scooped the solidified fat off the top before reheating the roast. Will definitely make this one again. Thanks!

From: Big Momma

On Jan 7, 2004

This dish is divine, the best pot roast I ever made. I too have a heavy hand with the wine, I substituted the water with wine. I threw in a few bay leaves and left my veggies chunky. Outstanding!