Reviews for Classic Beef Pot Roast
We love this roast, my husband enjoys the leftovers as much as the first time around. I sometimes leave out the potatoes and serve it with mash potatoes since the sauce is so tasty or you could sop it up with french bread, yummy. I think the thyme adds a lot. For those who thought it was tough, you must use a chuck roast, I prefer a shoulder roast, leaner roast will be tougher.
This was absolutely delicious! I will definitely be making this again. I did not have fresh thyme so I used about 3/4 tsp dried. So impressive I would definitely serve this for company. I do live at high altitude so I baked it for 2 hours then added the vegetables and baked for another 1-3/4 hours. Turned out perfect. The only complaint was that we should have doubled the wine and beef broth so we could have had more of the juices for our meat and veggies!
I must have gotten the wrong cut of meat, as this was not as tender as I'd thought it would be (Based on the reviews). However, the sauce and the veggies were great. I'll just choose a better cut of meat next time.
Very good! I don't love pot roast but I enjoyed this and my hubby and kids really liked it. A keeper.
This is the best pot roast I have ever made period from Cooking Light. It is perfect for just your family or serve it to company. Very juicy, moist and tender roast with vegetables that were tender but not overcooked. I did not vary the cooking times, temperature. I did use Melissa's brand baby yellow dutch potatoes vs. yukon golds. I also used beef stock from Swanson vs broth. Seemed to give it a richer flavor. Recommend using a Rioja (tempranillo grape) from Spain for the wine. As for the beef, I used a 2lb arm roast tip cut. Absolutely cook this in a cast iron dutch oven. It was heaven on a single digit temperature night in the Midwest.
I'm not much of a red meat eater, and I definitely do not eat roast. However, my better half loves red meat. According to my hubby, this was great and the meat nice and tender from being cooked in the wine which filled the house with a delicious aroma while it cooked. I will be making this for him again. It was a great recipe to use up some of our White Satin Carrots, onions and Yukon potatoes from our organic farm share box.
Perfect. Classic like the name says. Plus, the perfect amount of juice and the onions just melted into a delicious texture. I followed the recipe, but was lazy with the veggies. I did not peel the potatoes and used baby carrots rather than chop.
This was fabulous! So easy, and so flavorful. It was a bit ambitious timewise for a weeknight meal, but well worth it. The only changes I made were substituting dried thyme for fresh (didn't have it) and omitting the carrots (oops! thought I had some but didn't). I served this with buttered egg noodles, but it would also be good with a green side, maybe Brussels sprouts or something.
the best pot roast ever! everybody loved it. Is now a regular recipe at home. I add some extra liquid when adding the vegetables, but the taste is unbeatable.
My favorite pot roast recipe ever. I substituted button and baby bella mushrooms for the potatoes and then served it with risotto instead. We used the leftover meat, vegetables, and liquid to make the most amazing beef barley soup. Yummy!
This was quite impressive for its ease in prep and hands-off cooking method! I used 1 t dried thyme for fresh sprigs and Cabernet Sauv for dry, red wine. I will try in crock pot next time to see if I get a more tender roast. I had to roast my potatoes/carrots separately because my covered roaster wasn't large enough. I preferred this as I achieved a crispier potato, but I may trade my preference for a potato soaked in the delicious wine/broth.
This is hands-down the easiest, best-tasting roast beef recipe ever!! I've made it four times for my family, to rave reviews every time. I use 2 lbs of fingerling potatoes instead of Yukon gold, and add a tsp of dijon mustard to the wine mixture. Some garlic, also. It is just divine. And so easy. I will definitly make this again and again.
Loved it! I cooked it 2 hrs before adding veggies. It was perfect. The broth makes a great "French dip".
This is one of my top 5 "go-to" recipes. It is definitely the best pot roast recipe I've tried. I usually do it in the crock pot, browning the meat and onions in the morning and then cooking it on low for 8 hours. I have also done it on the stove (adding the potatoes and carrots 45 min before serving). The broth can be thickened with flour or cornstarch for gravy. Everyone raves whenever it has been served. A++
I have tried many pot roast recipe's in my life time, but this one is by far the best. I even printed it out for my teen age daughter to make on her "dinner night" and it is one of her favorite's. You can't go wrong with this one.
After I browned the meat, I put everything in a slow cooker and cooked on HiGH for 6.5 hours. It turned out delicious! My husband and two young sons loved it! Excellent and easy to make.
We love this roast and have it a couple of times a month. Definitely cook it in the crock pot. I took other suggestions in the posts, such as adding more liquid (wine and broth) and garlic, and it always turns out great.
I didn't quite follow this recipe because I'm not a red-meat-cooked-in-wine kind of girl (sorry!). Instead of wine, I added a cup of gravy (used a gravy mix). SO GOOD!!!! I made mashed potatoes instead of tossing the taters in the pot... very delicious dinner for one of the coldest days in Raleigh. It impressed my friends... most 27 year olds don't cook like mama!
Had high hopes with all of the reviews, but mine wasn't impressive at all. I cooked according to the times in the recipe, but my potatoes came out mushy. After pulling the meat apart and a couple stirs, most of the potatoes had disintegrated making the dish more of a stew. Don't know if I will bother trying again.
My husband and boys loved this. I made the gravy a bit thicker with some cornstarch. Make sure you use a good wine, as this is the dominant flavor you will end up with. I used flank steak- it was the cheapest cut of meat I could find and it was awesome!
You know.....I read a lot of reviews that say " I added this or I did this ". Don't do a thing, but follow the recipe and enjoy! A BIG 5 all the way.
I make this all the time! My family loves this and any who has tried this says it's the best pot roast they have ever had!
This recipe is to die for!!! I was flipping through my old Cooking Light issues and decided to try this roast last night. Both my husband and I agree this is the best pot roast recipe around!! It serves 8 but we finished it together in less than 24 hours (makes wonderful lunch the next day). What's even better is how easy it is to make...Highly recommended!
This is unbelievable! I use dried herbs and then add mushrooms (dried gourmet mix that have been partially rehydrated) or fresh button or cremini mushrooms (cut in half). Five stars isn't enough! I keep making this over and over and have certainly shared the recipe!