19 Reviews of Crock Pot Pot Roast

From: jenbp60

On Oct 14, 2003

The pot roast was delicious! My fiance loved it. The meat is very juicy and very tasty. Note: Add the vegetables at the end (30 minutes before it ends). Crock pot time: [HIGH] 4:15:00 to about 4:30:00

From: cmax

On Nov 21, 2005

Put it together the night before to marinate the beef. Made it very tender and flavorful. Used an immersion blender right in the crockpot after removing the beef, which made a delicious gravy.

From: Chef #770895

On Feb 21, 2008

None of the other reviewers mentioned the salt, so maybe it's just me.... I made this recipe for dinner yesterday, and the aroma in the house was AMAZING! However, when I saw "2 tablespoons of salt," I thought, "Surely not!" I cut the salt by 50%, and it was still almost too salty for my husband and I to eat. Thus, I assumed there was a typo, and the recipe should call for 2 TEASPOONS of salt. I will make this change on my recipe. I believe I also will add water or beef broth next time (as Chef #430361 did) to provide more juices for the gravy. In spite of the salt issue, my husband and I liked the flavor of the roast very much. We'll be making this roast again!

From: annlouise

On Jan 26, 2004

I didn't expect this to be so good, since I had a buffalo roast and didn't have red wine. However, it was so incredibly good. I served it w/leftover rice and Green Beans and Garlic#38029. I ate so much that when my dh pulled out the oreos afterwards, I only had room for 1! Amazing! By the way, I subbed beef broth w/a little red wine vinegar for the wine. It was my first rib roast and I am SO proud of myself (and grateful to 'zaar!). Thanks, BeckyF!

From: neens

On Jun 16, 2005

fantastic! it was so tender we could cut it with our forks. thanks for a keeper.

From: Audrey M

On Sep 20, 2005

Absolutely Fantastic! I made this the night before so the wine and spices would marinade the roast. All I had to do in the morning is plug it in. I served it with Garlic Mashed Potatoes and Green Beans. The best part of the meal was the grrravy. LOL I could of licked it off my plate.

From: scimietta99

On Jan 22, 2006

Amazing... Was sceptical that it would cook within the time stated, but it was done to perfection. Very tender meat and the gravy was so tasty. I blended the sauce and added a knob of butter to take away the acidity of the wine. Only thing I changed was the amount of salt - surely 2 tablespoons should be 2 teaspoons??!! Thankyou

From: Parkerandbensmom

On Jan 13, 2006

Yummmmmmmyyy! I did not have garlic cloves so I used the equivalent garlic powder, it made this a little bit too salty so next time I will try less salt. I also added canned (drained) mushrooms to the pot. It was perfect. I served this with garlic mashed potatoes and asparagus. This was the best pot roast I have ever made.

From: PurpleJade

On Mar 7, 2006

I made this roast tonight, and it was good! The house smelled so good all afternoon as it cooked, the meat came out very tender, and the gravy, although a little thin, was great on mashed potatoes. I'm not a pot roast lover, but will make this again, especially if my husband likes his roast beef sandwiches he'll be having in his lunch tomorrow.

From: Sussan

On Feb 3, 2005

I subbed a 1.7 kilo (around 3.5 lb) lamb leg (bone in) for the rump roast and only used 2 teaspoons of salt. It was brilliant - an easy 5 star dish!!!! If you do substitute lamb for the rump roast, you might want to add some extra seasoning to the gravy - stock cubes, soy sauce, tomato sauce, paprika -whatever is to your taste, otherwise it may taste a little bland.