I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted red potatoes. This homey meal suits all tastes-and the aroma alone is satisfying. —Vera Carroll, Medford, Massachusetts
"I grew up eating pot roast but disliked it until I go this recipe at a church social and changed a few ingredients," shares Patricia Gasmund of Rockford, Illinois. "My 7-year-old especially enjoys the seasoned 'apple gravy'."
"This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe," says Donna Wilkinson of Clarksburg, Maryland. "I start the pot roast cooking before I leave for church, add vegetables when I get home, and then just sit back and relax until it's done."
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty pot roast is so easy to make and always a hit. Substitute burgundy or brandy plus a half cup of water for the broth…the aroma is wonderful! —Jeannie Klugh, Lancaster, Pennsylvania
Ginger Menzies of Steamboat Springs, Colorado often makes this zippy roast when expecting dinner guests. “It gives me time to visit and everyone always enjoys it-even my friend who's a chef,” she says.
"I grew up eating pot roast but disliked it until I got this recipe and changed a few ingredients," says Patricia Gasmund from Rockford, Illinois. "My 7-year old especially loves the seasoned apple gravy."
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. —Marijane Rea of Milwaukie, Oregon