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My family loves the taste of this tender roast. I love the fact that it's so easy to prepare—it even makes its own gravy. The house smells wonderful when this hearty main dish is cooking, so I'm apt to hear the question, 'How long until dinner?'—Darlene Brenden, Salem, Oregon
Nutritional Facts 1 serving (1 each) equals 479 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 472 mg sodium, 41 g carbohydrate, 5 g fiber, 38 g protein.
Originally published as Swiss Pot Roast in Taste of Home December/January 2002, p13
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Feb. 15, 2012 by Hjones1102
This is an excellent recipe. I made a couple adjustments. I used 14 oz tomato sauce, added 1 tsp of Worcestershire sauce, and a couple extra tbs of flour. I placed vegetables on bottom and then placed meat on top and added sauce mixture. We loved it.
Reviewed on Sep. 12, 2011 by kel dehnert
This has been my son's favorite pot roast for over a decade. It turns out great everything and the gravy is unbelievable. We serve it with the roast sliced thin over open face biscuits with the gravy on top.
Reviewed on Feb. 11, 2011 by PTuttle
This turned out to be the best pot roast I've ever made. I love the way it made its own gravy. Thanks to the reviewer who suggested adding herbs de provence. I added about a teaspoonful instead of a couple of pinches and the gravy was very tasty.
Reviewed on Jan. 09, 2011 by SWillard
My husband and I are living in France this year, and I have become accustomed to using Herbes de Provence in many recipes. Two pinches of those and a dash or two of a Gravy Master type flavoring really added some zip to this recipe.
Reviewed on Oct. 04, 2010 by danielleylee
excellent alternative blend of a good old pot roast and swiss steak
Reviewed on Dec. 13, 2007 by Aquarelle
The meat turned out nice and tender, and the veggies were nicely cooked, but this needs way more seasoning to jazz it up.
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