Pot Roast with Wild Mushrooms and Fresh Thyme

Very delicious, I made this for company and received a lot of compliments. Making the gravy did take a lot of time, and I did omit the orange peel, just because my guests were already hungry! 

This is an expensive recipe and likely won't make again. Followed ingredients & prep instructions but used crockpot instead of oven so it took a bit more time to reduce the braising liquid. Served with smashed yukons, carrots tossed with a bit of mustard & parsley and a spinach salad. Good supper but not really worth the big bucks.

WOW! This is the first pot roast I've attempted and I'm so glad I tried it. I didn't bother making the gravy just served the roast with the veggies and broth along with a warm spinach salad like another reviewer suggested. I made cornbread to go along with it and the little bit of sweetness from the bread went perfectly with all the savory delicious flavors of the meal. Such a nice and easy dish!

Excellent pot roast-easy, delicious, and company-worthy. I made it exactly as the recipe stated, except that I added some garlic and ground red pepper to the flour. The gravy was very rich and flavorful, and not greasy at all. The mushroom melange really added savoriness to the dish. I served it with mashed Yukon gold potatoes and vegetable-stuffed zucchini. CL's Apple-Cinnamon Cake was a perfect ending to a delicious meal.

We made this over the weekend and it was absolutely incredible. Flavorable, tender and perfectly yummy for guest. We served with garlic mash potatoes, a warm wilted spinach salad with red onion & blue cheese, pepper parmesean bread and lots of red wine. We mixed the mushrooms and sauce together to top the meat and potatoes.. also we did forget the orange peel but it all came out great. Saved it as a favorite to do again.

I was bored of pot roast this year - but this recipe is superb! My family inhaled it! We loved the sauce, wild mushrooms and had butternut squash on the side. Yum...