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“My husband and I like well-seasoned foods, so this recipe is terrific.” You’ll also love how flavorful and tender this comforting roast turns out. Bette McCumber — Schenectady, NY
Nutritional Facts 5 ounces roast with 1/3 cup gravy equals 362 calories, 15 g fat (6 g saturated fat), 98 mg cholesterol, 880 mg sodium, 26 g carbohydrate, 2 g fiber, 31 g protein.
Originally published as Melt-In-Your-Mouth Chuck Roast in Simple & Delicious January/February 2010, p43
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Aug. 15, 2010 by Regina Bernard
It was very good.
Reviewed on Jun. 02, 2010 by 4Huskers
I am not a roast person at all but this sounded like it would be very good so decided to try it. It was wonderful and so tender. I wondered if there would be too much sauce, and there was quite a bit but it was super good over the roast and mashed potatoes. I would make this again!
Reviewed on Feb. 11, 2010 by kristalf
Used a buffalo roast. So tender could cut with a fork. Great flavor.
Reviewed on Feb. 05, 2010 by bubunny
The recipe link is only for subscribers to Taste of Home. Could someone please post it here? Thanks in advance.
Reviewed on Feb. 05, 2010 by stephanie1
This Roast was DELICIOUS!! Just made for dinner last night and everyone raved about it. This will definitely be a new staple at my house!!Try it ~ you won't be disappointed!
This Roast was DELICIOUS!! Just made for dinner last night and everyone raved about it. This will definitely be a new staple at my house!!
Try it ~ you won't be disappointed!
Reviewed on Jan. 21, 2010 by canns
My son and husband raved about this easy meal.
Reviewed on Jan. 21, 2010 by annieb314
This is just delicious! Even my 3 year old who usually refuses meat (hot dogs don't count, ha ha) liked this one.I left out the red pepper flakes because I didn't have those. When I was putting this together, I wondered if 2 teaspoons of black pepper was going to be way too much. But it makes the gravy awesome! I served this with mashed potatoes which were just amazing with the delicious gravy.Try this - you won't be disappointed.
This is just delicious! Even my 3 year old who usually refuses meat (hot dogs don't count, ha ha) liked this one.
I left out the red pepper flakes because I didn't have those. When I was putting this together, I wondered if 2 teaspoons of black pepper was going to be way too much. But it makes the gravy awesome! I served this with mashed potatoes which were just amazing with the delicious gravy.
Try this - you won't be disappointed.
Reviewed on Dec. 26, 2009 by ingridleek
Fantastic!!! I made this for Christmas Eve dinner. It was such a hit. Everyone asked for the recipe before they left. Absolutely delicious! I added potatoes, baby carrots and mushrooms also. I don't have a slow cooker so I baked it in a covered roasting pan at 325 degree for 4 and half hours. ( I added the mushrooms towards the end) Best recipe ever!!
Reviewed on Dec. 20, 2009 by auntique64
I just served it to my daughter and son-in-law and it was a hit. I served the sauce over long grain rice, along with acorn squash,cream corn and hot rolls. I made the peach crisp delight using home grown pears instead of peaches. What a meal it all was!! I only had a little leftovers from the entire meal. Will try it again and again.
Reviewed on Dec. 04, 2009 by badkitty
This roast was excellent! There was such a wonderful aroma while it was cooking! It was so flavorful! I served it with mashed potatoes, broccoli and jumbo biscuits, and I think it would be as great over egg noodles because it makes alot of yummy sauce/gravy. I did season my roast and brown it first. I had a three and a half pound roast so I cut it in half. You could easily use a bigger roast because there is alot of gravy as I said before. I added mushrooms because I needed to use them up, and I used red wine (Burgundy) instead of beef broth, red bell pepper instead of green , and shallots instead of onion. I cut up my stewed tomatoes so they would blend in more. I followed the sauce measurements exactly and added a bay leaf. This was so tender and a great roast. Thank you for the recipe! We will enjoy this again-it is one of the better pot roast recipes and far from bland-how we like it!
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