Traditional Yankee Pot Roast

  • Patten Posted: 11/30/08
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    made this for company - there was hardly a serving leftover! excellent!

  • Jenny1 Posted: 12/19/08
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    This pot roast is excellent! I had a 3.25 lb. roast so I cut off 30 minutes of cooking time. I had never used fresh tomatoes before and they were great. Simple, minimal ingredients and prep time. I added the veggies about 55 minutes prior to the end and they were perfect. I used a sweet onion and loved the little carmelized pieces. Serve with a crusty bread for mopping!

  • Shendock Posted: 02/21/09
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    Excellent! Did nothing special, used boiler onions, trimmed but uncut & browned a bit in a frying pan, wasn't terribly precise except when it came to the fluids, quick & easy - expected very good but got a whole lot better. I did need to cook longer than suggested for the carrots & potatoes to finish. I thought there might be a little too much fluid but ended up needing it all.

  • karenfar Posted: 01/11/10
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    This is a great pot roast recipe. I didn't add the small red potoatoes (made mashed) but made a GREAT gravy out of the sauce/juices - soooo good. Love these Comfort food Sunday dinners!

  • Actstwo Posted: 09/29/09
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    A great recipe. Only change was adding a 1/4 cup of red wine. A definite keeper.

  • CarolineH Posted: 05/21/09
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    My family loved this! Will certainly make this again!

  • KLStorck Posted: 01/26/10
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    This was soo good!! I loved this recipe! It was so easy too. The veggies took maybe 15 minutes longer to cook, but I also had a little bit more than specified. The flavor was excellent and so moist! This will definetly be my go to pot roast!

  • dburge Posted: 08/16/09
    Worthy of a Special Occasion

    This is a winner! We made this recipe without any changes. The leftovers screamed soup so I used the yummy broth as my base, coursely chopped up the meat and added a handful of frozen vegetables.

  • BeckiAlgeri Posted: 11/20/10
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    Amazing! Great for the slow cooker - I prep the night before and then set on low before going to work. Perfect every time! Just make sure you're buying the right cut of meat - tried this once with a sirloin roast, and it was a huge mistake.

  • paulaandclaire2 Posted: 10/24/09
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    Yummy every time! Secret is to keep the meat on low heat, just below the boil, until meat is fork-tender.

  • Jlizhenry Posted: 01/16/11
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    Absolutely scrumptious. Veggies definitely took extra time to cook. I would add them a half hour sooner next time.

  • tnbdoz Posted: 08/16/11
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    Outsanding and so easy to make. I only had 1/2 C of roma tomatoes, so I threw in a container of grape tomatoes. Some of them remained intact during the cooking process and some burst...instead of biting into/cutting the whole ones, I popped them into my mouth and they exploded with sheer deliciousness!

  • Kobrien07 Posted: 01/08/12
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    I chopped up the roast into 1 inch pieces to make this more like stew. I added a can of diced tomatoes since I did not have any fresh ones on had. Excellent! Will be adding this one to my pot roast collection.

  • mbrown82 Posted: 01/23/12
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    Absolutely delicious! Agree with other review that the veggies definitely needed longer. I left them in an extra 10-15 minutes and the carrots still had quite a bit of crunch, but still good.

  • meg0524 Posted: 02/20/12
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    Veggies needed a little more time, but overall this was a solid recipe. Great for a Sunday night dinner.

  • GolfGal Posted: 01/28/12
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    After all the rave reviews, I was expecting an outstanding roast. I found this to be a sold roast, but nothing special. I found the Classic Beef Pot Roast from Cooking Light to be a much more flavorful recipe.

  • rstarrlemaitre Posted: 08/02/12
    Worthy of a Special Occasion

    Absolutely wonderful - rich savory broth, perfectly cooked beef. The veggies weren't done after 30 minutes, so I removed the beef from the pan and simmered the veggies on the stove an extra 10 minutes, and then perfect. A nice kick from the Worcestershire. Only complaint is that it was a touch too peppery.

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