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Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening—we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.
This recipe is:
Contest Winning
Originally published as Perfect Pot Roast in Country Woman May/June 1993, p29
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Sep. 13, 2011 by galinthewoods
This really is a good pot roast recipe, and I've tried many. We were given a handful of a variety of small peppers from a friend's garden. We didn't know if they were sweet or hot, so we just chopped them all up and threw them in with this roast. When it was all cooked, we placed shreds of the roast and the peppers and onions in freshly baked tortillas and had the best "fajitas" I've ever had.
Reviewed on Feb. 14, 2011 by MUM50
This is my families favorite roast. I am always asked to make this. It has wonderful flavors and is probly the best roast recipe I have ever tried.
Reviewed on Feb. 05, 2009 by bethobryan
This was really good. My husband who does not like roast liked this. He even said he would eat it again.
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