Ultimate Pot Roast
Total TimePrep: 55 min. Bake: 2 hours
I made this last week. It is wonderful.
awesome!! I added a lot more veggie an potato, with no parsnips. love the vinegar at the end. I also added 2 more cups of broth. I love these broths. saved and will make again and pass it fwd.
Wonderful recipe!! House was filled with the smells of my childhood. Roast was fall apart tender and vegetables were so flavor full. I added more veggies so there was plenty for the leftovers. The wine vinegar added a very interesting flavor, I didn't think it would make a difference, but it did. Definitely one to save and repeat.
Absolutely loved this recipe! I used 3.5 lbs of chuck roast and cooked it for about 3 hours in my dutch oven before separating the meat and vegetables to make the sauce. I prefer lots of garlic, so I added more and was really pleased with the taste overall. The roast was falling apart, and the red wine vinegar made the sauce sweet and tangy. So DELICIOUS! I definitely recommend this recipe if you want a flavor filled roast!
I have never been able to cook a pot roast whether it’s in the oven, crockpot, pressure cooker, nothing! Mine always turns out like leather. But this recipe is AMAZING! Followed it to a T and it turned out perfect!! I live at 6,500 feet so I cooked it for 2.5 hours and used my heavy duty cast iron Dutch oven. I also had barely any liquid left. This recipe is going in my recipe box. At 39 years old I can FINALLY cook a tender delicious pot roast. Thank you!!!
Great recipe. Turned out very well. Potatoes got a little overdone...but I'll take that. All other veggies were perfect. I don't know what the other people who said it wasn't done within 2 hour did or didn't do but I followed the recipe to the letter and it tuned out great. I'll admit I to thought it was a lot of liquid...but it cooks down and when you add the red wine vinegar it is amazing!!! I really wanted more liquid...for more gravy!!!
This is a disaster as far as time to get done. After waiting 3 hours, 2 hrs at 325 deg F 1 hr at 400 deg F it is not close to getting done. I am going to put in my Instant Pot. There is way too much liquid.
Baker beware...this recipe is not accurate on the cook time. I have had my roast in for 4 hours and it still is not done. Just be aware if you’re planning dinner at a certain time that it will require much more time to bake.... In the end it took 5.5 hours. It did turn yummy.
Have recipe, will mangle! Never made pot roast before, and when my mom or dad makes it I never eat the veggies, just the meat. But I looked up a recipe, because I felt like it, and now I'm getting inspiration for all sorts of substitutions. No carrots? That's fine, we have fennel overgrowing in the garden, that's sorta related isn't it? I've got this absurd urge to chop a couple of apples in half and toss them in. I'll do that when I add the potatoes. No thyme, so I tossed in some dried mint I found because that totally makes sense as a substitution. My parents don't drink so we do have a couple of old, some of which are possibly dead even considering wine is meant to be rotten anyways, cooking wines but not a big selection and I wound up using a quarter cup of white vinegar, a quarter cup of "specially sweetened kosher" blackberry wine, and more beef broth. Current pot contents? Meat, onions, garlic, the olive oil I cooked them in some, salt, pepper, mint, bay leaves, vinegar, wine, broth. Further future pot contents? Fennel, potatoes, apples. Fairly mangled, hopefully still going to be good but I'm honestly not counting on it. Silly me.
I prepared this dish two nights ago and followed the directions exactly and it was awesome. I did make one change in the reduction sauce. I added 1tbs of sour cream and 1 tsp of horseradish, again fabulous.