put everything together this morning and left it in the crock pot on low for 9 hours. the meat was very moist but not as flavorful as i'd like. i added a few shakes of worcestershire sauce in the last hour. maybe a little tomato paste or canned tomatoes would have been good.
Americana Pot Roast
Patten Posted: 01/20/10
doctormom Posted: 01/14/09
Wow is all I can say. I'm not a pot roast fan but this was fabulous. I made it for my husband with low expectations and was very pleasantly surprised. I put it in my crockpot on high for 5.5 hours and it was amazingly tender; we didn't need a knife to cut it. After browning the roast in a frypan on the stove, I mixed all the seasonings/liquids together. I peeled the vegetables and put them in the crockpot with the liquid mixture and put the roast on top of that. (This really cut down the prep time). I put sliced cremini mushrooms on the top of the roast while cooking. The flavors were wonderful. Everything was perfect. This will definitely be a regular for our family.
BessCooksDinner Posted: 10/03/10
I made this in honor of the first chilly day this fall. I love the two-for-one meal concept. I bought a 3.3 lb lean sirloin tip roast, and trimmed every visible piece of fat off. Otherwise, followed the recipe exactly. Prep time is quick. While the pot roast was in the oven, I started the filling for the Shepherd's Pie, which I froze for a later meal.
rindigo7 Posted: 12/05/11
This was sooooooooooooooooooo tasty. My six year old raved about how juicy it was. It made so much broth, that I'm going to try the shepherd's pie. The best part is how few carbs it was!
momhusfam Posted: 10/23/11
This recipe is definitely a family favorite, particularly during the colder winter months. The combination of spices gives the meat an excellent flavor.
EllenDeller Posted: 10/22/12
We enjoyed this, but it did need some flavor enhancements. I had a 1.75 pound roast, and therefore cut the stock & vegetables in half, but did keep all herbs and spices at the full amounts and added garlic with the onions. Because it was such a small roast, it was perfectly done in 2 hours in a 275 oven. The sauce needed 2 tsp. cornstarch and a full TB of a good organic ketchup, some lemon pepper, and more salt. I also added a 1/4 cup minced parsley.