True comfort food and a keeper recipe. 08/03/2012 This is almost identical to the recipe I have used to cook pot roast for quite some time except I do mine in the same Dutch Oven I used to sear the roast and then put into the oven at 250 degree for 4 hours or even longer.
I do have 2 quibbles with his recipe however: 1) I normally use a 50/50 ratio of beef broth & dry red wine and 2) In those circumstances dried herbs will work at least as well and be far less expensive. I didn't have time to brown the meat ahead of time, so I just put everything in the slow cooker for 10 hours and it tasted fabulous.
08/28/2012 I'm a fairly proficient slow cooker user and have made many a pot roast in mine. The true center of this recipe is the braising of the beef.
I went beyond my usual Carmel color and went ahead to an almost blacked meat. The reward was some of the most beautiful sauce I've ever had in a pot roast.
About 1/2 an hour before completion I added several quartered potatoes just because and the sauce made them the other star of this great meal. I've used several of your recipes over the past year or so but really wanted to provide comment on this one as one of your finest.
Good old-fashioned America cooking on steroids! “Pot Roast is not a specific cut of meat, but with many cuts used (certainly the chuck roasts popular in the US) this is likely to come out overly fatty.
The flour is not necessary- use a nonstick pan to brown the meat. If you want to use flour to thicken the liquid, it should be added near the end- long cooking will destroy most of it's thickening ability.
I have no idea what the food industry has against beef stock, but it's a better choice here (and many other places) than chicken. 05/13/2012 Great recipe, and the mushrooms/onions/garlic mixture on top of the meat is great; I used this as a basis for my crackpot pot roast today.
Second time I made a few weeks based on other reviews. I used a 3.13 pound boneless roast (for 2 people with leftovers) and seared it until almost burnt on both sides, i.e. got nice dark coloring and a nice crust on the roast.
Only additions/changes I did were: I quartered Yukon Gold potatoes (like 6-8 potatoes) and put them in with the celery and carrots at the bottom of the pot. I put the roast right from the searing pan into the crock pot on top of the veggies and let it rest in there instead.
We love adding hearty vegetables like potato, carrot and onion, but feel free to add your own twists with things like parsnips, celery or even cabbage. Also, it may seem like a lot of Worcestershire sauce, but we promise that it lends a deep, rich umami flavor to the roast that will make a huge difference.
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Remove from slow cooker and let rest, then slice and serve with vegetables. Lindsay Function Deputy Editor Lindsay Function is a food editor who has more than 10 years experience tasting everything from pickles to bloody Mary, writing about food trends, and creating easy recipes.
Angus beef roast in the crackpot. I seasoned it well with garlic and fresh pepper than cooked/browned all sides in a pan with olive oil.
I used 1/2 c. of Wiltshire sauce, 1/2 c. Sweet Baby Ray's Original plus 1/2 c. water. The meat was tender, juicy, and full of flavor.
I think those who didn't like the veggies need to realize they are really only there to add flavor, like when you make chicken broth. However, I mashed down the veggies before serving, added 1 cup of potato water (from the mashed potatoes I was making, my mom's kitchen tip when making gravies) and thickened it to make gravy.
04/23/2009 this was awesome although I substituted A-1 marinades for the Barb sauce. Just fell apart at the end of the day and sweet as could be.
The use of BBQ sauce is a nice change from the more commonly used onion or mushroom soups. We're on a low-sodium diet, so I watered down the Worcestershire sauce using 1/2 water and 1/2 sauce.
11/24/2010 Despite the unappetizing picture accompanying the recipe, this turned out delicious. I had a bottom round and no clue what to do with it.