Beef Chuck Shoulder Pot Roast Boneless Beef Corned Brisket Aggie Meat
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08/20/2000
This is one of the outset recipes I plant on allrecipes.com several years agone and I've been making it always since. My recommendation: DON'T Modify Anything. When people complain that information technology'south tough, but they added h2o, it's their own fault! Don't add water or broth. Don't add potatoes or carrots. Don't fifty-fifty change the amounts on the salt and pepper. Just practise exactly what the recipe says and you will be happy with the results! I ever am...only when I don't follow information technology exacyly, I'grand disappointed.
09/09/2007
I picked this recipe considering I wanted a plainly pot roast without added vegetables, wine, beefiness goop etc. -- a recipe that allows one to enjoy the flavor of the beef. This is it! Followed the recipe as given, although my chuck roast was only 3 lbs. The roast came out very juicy and tender with a succulent season. In that location was a lot of juice in the pan, but it's a stretch to telephone call it 'gravy'. You'll accept to thicken and season information technology to get a traditional chocolate-brown gravy only there's plenty of juice to piece of work with. For those who have problems, two suggestions: ane) chuck roast is ane of the cheapest beef roast cuts and I've only been satisfied when purchased at a skilful butcher shop. The one's institute in the grocery store usually cook up pretty tough and/or dry out. I've likewise had proficient luck with chuck roasts from Whole Foods. ii) Make sure your roaster/dutch oven has a tight fitting lid AND is sized for the roast. If the lid is loose or you utilise a roaster that holds a 25 lb turkey, the pot roast will turn out dry. Corking and piece of cake recipe.
03/09/2003
This was excellent...merely I'1000 happier with the success of the gravy that was produced from this!! Cheers to the tips from the "gals" (wink) I added some beef broth to ensure moisture, and per some other reviewer, added ane/2 pkg dry onion soup mix. I did have to thicken a little by adding some cornstarch (very petty) but I assume its b/c I added a niggling too much beef broth. First-class taste, texture and overall, was much easier than I idea information technology would be!! Very excited to make this once more!! Thanks Teresa!!
06/03/2005
My family loved everything about this recipe. The flavor was outstanding. I agree with others, FOLLOW THE RECIPE AS WRITTEN. Go ahead and add some other spices per your taste merely sear the meat equally directed so season. I added some flour to the strained meat drippings and the gravy was wonderful. My husband commented that it was the best roast I've always made. I commonly do a roast in the crockpot just not anymore!
02/18/2006
Great recipe! I used about a 3 ane/ii lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat as directed and added 2 cups of beef broth (I use the powdered burgoo, then I used 2 packets to make the ii cups of broth) and put information technology in the oven for the starting time xxx minutes. When I turned downwards the temp, I added the seasoning and veggies. I used 1 onion, about ii teaspoons chopped garlic, 1 green bell pepper, 1 whole agglomeration of celery, baby carrots, red potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere'southward Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't utilise the bay leaves. I just covered the Dutch Oven with foil and let it go for the next one 1/2 hour. It was FABULOUS!!! I can't wait to eat it tomorrow!
07/20/2002
This recipe is FANTASTIC!! Hands the all-time pot roast I've ever made! This likewise freezes quite well - just cool and slice and package with a footling of the "gravy" in a freezer nil-acme bag.
12/31/2011
I made a couple small-scale changes. I sauteed the onions and garlic (quite a bit more garlic than what the recipe called for, I'm afraid) in the hot pan with a piffling butter earlier layering it in the bottom of the pan. I also added i/2 loving cup quality beef broth and poured 1/4 cup burgundy vino over the roast earlier covering information technology (partially because a) I did not desire a dry out pan nether my roast, I knew from experiance that you desire some liquid in the pan to help melt the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that flavour is ever a plus). I did NOT add together the additional salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of ane whole roast, there's one plate full of leftovers to fight over tomorrow. We loved information technology. Annotation: Covering the roast is a MUST. You don't cover information technology, you will take a hockey puck instead of a roast. Take information technology from someone who did this once or twice when showtime making her ain kickoff roast.....or two.
12/25/2009
Made this recipe three times. Outset time followed directions exactly and it was delicious. Very flavorful with plently of au jus to make a corking gravy. (VERY Of import TO HAVE TIGHT Hat!!) Served with mashed potatoes & carrots. Next fourth dimension used the bones direrctions and 1 more than onion and 2 more cloves of garlic...my preference. (Used grated sea salt, it makes me experience like a real chef, especially when I wear my apron!) That fourth dimension made my recipe for boiled fingerling potatoes with butter & parsley with brown carbohydrate/butter carrots. I loved the roast fifty-fifty more with the actress garlic and onion. Left onion whole so information technology could exist set bated when making gravy. To gravy, I added a touch of sherrry and sliced portabella mushrooms, carmelized in butter then simmered 5 minutes. Make sure to get all brownish bits. Third fourth dimension, I was missing the potatoes & carrots that are commonly made with pot roast. In a dull cooker many times what you gain in tenderness, you lose in flavor. I did not want to lose i sense of taste bud of the wonderful flavor and tenderness of this roast and then decided to add halved potatoes and 1/2 sliced whole carrots. As well added a lilliputian beefiness broth. Boy! BAD MOVE! Calculation veggies & liquid changed the meat (aforementioned Dutch oven). Veggies OK, but meat not tender and lost flavour. Making again tonite & will follow directions exactly like I did the 2nd fourth dimension. If anyone tin propose a way to roast the veggies with meat and keep the flavor, let me know! Groovy ROAST RECIPE!!!
07/26/2002
The all-time! Everyone who has tasted this pot roast has asked for the recipe. At present my married man frequently asks me to arrive. Even during the summer! YIKES
12/xiii/2011
Calling this "Beefiness Pot Roast" is a flake like calling a Lamborghini a "vehicle," or the Mona Lisa a "picture." Maybe "Beef Ambrosia" is more plumbing fixtures. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing accept-out, a pizza, or fast food. The flavor is that of the beef without adornment. I fabricated it almost verbatim. I had plant 2 thick top round steaks which I had bought longer ago than I care to mention here, languishing in my chest freezer. They came to iv+ pounds altogether. So the cut was substituted for chuck. After browning, I stacked them in the Dutch oven. I simply cut the cooking time by 30 minutes, since height round is a much bacteria and more tender cutting than chuck. Fabulous! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning information technology into such was a elementary matter of whisking three Tb of flour into about iv Tb beef stock, calculation to the pan liquid, and simmering for 10 minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of homemade spaetzle, it was a meal fit for a sultan. Ladies, if in that location's a man in your life you'd like to ally, make him this dish. He'll follow you lot anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred different ways with all levels of results, simply this 1 WORKS. I commonly don't follow recipes to a T, all the same figured I'd try information technology equally written and brand whatever changes from at that place since in that location were so many good reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was cascade the juices into a saucepan, add a teaspoon of butter to smooth it out, bring it to a boil and so thickened it - that's it and it was absolutely delicious. I won't make pot roast any other way from now on.
12/25/2010
Followed instructions as described with a five pound roast. Came out with lots of juices, however information technology was well overdone. After cutting and slicing, the meat only tasted proficient for about the starting time 2 minutes. Then information technology rapidly became dry and chewy without it sitting in the gravy/roast pot. I besides idea it lacked flavour. I added lots of onions and garlic at the bottom to recoup for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, os in chuck roast from a natural, grass fed cow. Fortunately I checked it at one hour after the initial 30 minutes and information technology was just a little over washed, simply even so delicious. I like the fact that this recipe doesn't involve soups, broths, or the improver of vegetables, and just leaves the great flavor of the meat, and drippings for a wonderful gravy. Especially if you desire to employ the meat for say shredded enchiladas or some other purpose subsequently the initial repast. It'due south a keeper.
05/15/2011
I'll never understand why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I take tried many recipies for pot roast, and this one came out the all-time by far. DON'T season the roast earlier searing. This goes against most recipies I've seen, merely that's why the others were all dry. This i came out perfect. Cypher needs changing.
02/18/2009
I have made this dish twice with perfect result each time. After reading the reviews, I fabricated only i change, I go along roasting for 2 1/two hours at 300 degrees instead of 1 one/2 as the recipe calls for. Later on the 1 one/2 hours, the roast I used, iii.v lbs, was not tender, the actress hour moved it to fork tender. When my wife asks me to repeat a dish within ii weeks I know I have a striking! Thanks for the groovy, unproblematic recipe!
03/09/2003
This was splendid...but I'm happier with the success of the gravy that was produced from this!! Cheers to the tips from the "gals" (wink) I added some beef broth to ensure moisture, and per another reviewer, added 1/ii pkg dry onion soup mix. I did take to thicken a little by calculation some cornstarch (very little) but I assume its b/c I added a little too much beef goop. First-class sense of taste, texture and overall, was much easier than I thought it would be!! Very excited to brand this over again!! Thanks Teresa!!
eleven/10/2012
I am a bad cook. And then much that my husband dreads when I want to brand a roast for dinner. I followed this recipe exactly as written and my whole family said I could add it to our regular menu. Yay!! It was delicious!!
03/27/2011
This is the all-time pot roast always. I use to make pot roast in the crockpot and although it would come out tender, information technology seemed similar all the flavour was sucked out of the meat. This recipe keeps information technology simple and allows the truthful gustatory modality of the meat to shine through. The broth makes a wonderful gravy and the meat is so moist and full of flavor. I agree with others who have posted non to add any liquid. I call back if you add together liquid to brainstorm with information technology is kind of like humid the meat rather than baking information technology. If you have not tried this recipe notwithstanding, do it, you volition be happy you did.
02/10/2010
Non only did this make a very pretty roast, merely it was juicy and tender. In order to make a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with 1/eighth cup of cornstarch, ane ane/2 cups of beef stock, a pinch of white pepper and 1/iv teaspoon of footing black pepper. That made plenty gravy for meat and mashed potatoes to serve eight.
04/18/2011
OMG!!! 1st off, I used a 2.75 chuck roast (boneless) then followed the recipe to T. Though, I was not sure if I was to season the onion & garlic mixture or the meat, so I did both without measuring. I was a bit worried about information technology not being flavorful, I love BIG flavor. This came out incredible!!! I just wish I had made the 4 lb roast. I can't stand the crock pot method, non certain if I'yard doing something wrong, only mine always comes out dry & stringy. This was null similar that! I will never make a pot roast any other style! Cheers for this recipe!
ten/25/2008
Absolutely awesome! I, too, added a bit of beef broth, and afterward reducing the temp, cooked this for 2 hours. So tender, moist, and flavorful! I don't have a dutch oven, so I just seared this on all sides in a frying pan, and then put the roast in an 8x8 glass blistering dish, roofing very tightly. I think that blistering this in a dish that the roast fits snugly into is some other key component to keeping this roast moist. We are making French Dips with the leftovers!
04/eleven/2013
Just made this roast co-ordinate to the recipe. Information technology was very flavorful and the gravy, awesome. I made a 2 lb roast cooked @ 325° F for ane/2 60 minutes and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast atomic number 26 dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes effectually to cook in the oven. Seasoned everything with steak seasoning. Everything turned out not bad. Although I thought the potatoes tasted a bit like carrots. I was surprised that this produced a good corporeality of juice. I have always made my roast with a inch or and so of h2o added earlier the oven. This tasted so much improve and the potatoes were nicely roasted. To the gravy I added one cup of water and a burgoo cube, to stretch it, we similar our gravy. To thicken I stirred in 1/4 loving cup flour mixed with a picayune water. Great recipe, thanks.
xi/08/2010
We really enjoyed this dish. The prep was quick and easy and the result was moist, flavorful and delicious. I added vegetables for the final i.5 hours and used some seasonings on the roast itself, otherwise I followed the recipe. I volition employ this recipe whenever I'm in the mood for pot roast. Cheers!
01/04/2011
This is the first fourth dimension I've made a pot roast without a crock pot. This was tender without the sogginess that I've become accepted.
12/11/2010
succulent!! cooked in i c. beef broth plus 1 c. cherry-red vino. added boiled babe yukon gold potatoes and baby carrots to the gravy after roast was done cooking, so served all together. sooo good.
08/04/2009
This is my 2nd time to review and this fifty-fifty though information technology is my "go-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. DO Non NOT Non Not add together goop, juice, water or any liquid. The only alter I made was since I was out of bay leaves I used rosemary for my seasoning and information technology was delish. PERFECTION!
04/28/2011
My family LOVES this dish- ane of our favorite condolement foods! I don't change a affair- except, I add cut up potatoes and baby carrots 45 minutes before it is finished cooking. The seasonings, onion and garlic flavor the veggies too so you take a complete meal. And, I add together a petty cornstarch or flour to the pan juices to make a very tasty gravy! thank you Teresa!!
04/12/2011
I was looking for a different style to cook a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the letter, and the house smelled wonderful! My "meat and potatoes" country boy loved it. This is definitely a keeper.
11/28/2010
The flavor was delicious. Cheers for the recipe.
02/28/2010
LISTEN Anybody!!!! If one follows this recipe exactly as written, 1 will get a wonderful, tasty & tender beefiness roast. The secret is the searing without adding actress liquid. One may season with extra onion or garlic (not needed however). PLEASE exercise not change the recipe & then give it a bad review. Make some mashed potatoes & steam some veggies & dig in! Information technology is delicious when made equally given.
03/07/2012
The all-time pot roast ever. I added vegetables & it still turned out great!
03/28/2012
Just fabricated this last nighttime and let me tell you it was sooooo practiced. It was so juicy and flavorful. Also, as another reviewer stated, I had no problem with dryness. I washed my pot roast b4 I used it and dried it with a newspaper towel. After that I just put them into my Dutch oven and allow them sit down on each side for 4 minutes (timed) I did not touch them, except when added my seasonings to them while cooking which is onion powder, accent, worchestershire sauce and pepper. Instead of using 2 garlic cloves I used one big and then some minced garlic I had in the Fridge. I left them in the Dutch oven (stovetop) and put that in the oven. I cooked them covered for nearly 20 minutes and the rest of the time was uncovered. This combination of things made it's ain juice/sauce and it was sooo good. Also I didn't take bay leaves and then I left that out...didn't miss them at all. Thank you for this recipe && I don't even like Pot Roast simply this was skilful!
eleven/16/2011
Unproblematic and tasty. I had a i kg (2-lb) roast for the two of us, so later the initial 30 min @ 325° and 1 hr at 300°, the internal temp was 180° (well done). It was great, merely next time I might cut it dorsum to 45 min.
04/ten/2012
Loved this ! The more than colour you get on the sear, the more season your roast volition take. And a cast fe skillet is perfect for this recipe, as it goes from stove top to oven and the cast iron volition go you a sear that no other pan tin. When y'all're plating this, scoop upward a generous portion of the onions and garlic off the bottom of the pan and serve them over some swell mashed potatoes. They were the absolute all-time role of this !!! Ane warning: Watch the roast weight. I did a 2 pound but failed to reduce the cooking time as the original recipe is written for a four pound roast. It came a scrap overdone (still delicious) but that was entirely MY error.
09/08/2009
This recipe is unbelievable! So simple and straightforward, with astonishing results. The ii well-nigh important things to proceed in mind for this recipe to succeed are: 1) Do NOT have shortcuts when searing the meat. Let the meat to fully sear for 4 min on each side to lock in those amazing juices. 2) Do Not add liquid to this recipe (broth, consumme, water, etc) because the meat will make its own delicios broth while cooking. The ONLY affair I changed was to use iv garlic cloves instead of ii (I adore garlic). This goes in my permanent recipe collection as an instant archetype!
10/28/2010
I had well-nigh a little over 3lb boneless chuck but cooked information technology exactly the way the recipe stated. I followed some of the reviews and added greenish beans, potatoes and carrots cubes during the concluding 60 minutes. I don't have a Dutch oven so I seared the meat on summit of a frying pan and transferred it to a Corningware ceramic casserole dish and put it in the oven. I covered with a foil and cooked away. The dish turned out really proficient, very flavorful. My fiance and company loved it. Although I would have liked it more if it was more tender but it even so satisfied everyone'due south hunger. I had plenty of leftover and it was even improve the next twenty-four hour period.
11/01/2010
It was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yep confirmed. Do not change a matter about this recipe. Follow directions as written.
xi/22/2007
I beloved the recipe. I get in everytime we accept family gatherings. I exercise have to change some of the techniques but otherwise the recipe is great. I buy chuck roast make sure it has a fiddling fat on information technology, the fat makes the meat cook better. I as well season my meat the night earlier with Lawrys seasoning salt, then wrap information technology in plastic wrap and refrigerate it. Searing the meat is good. I put it in the oven at 350 degrees and proceed information technology covered and just let information technology cook until the meat is able to pull apart with a fork. So, I volition uncover it for 1/2 hour to chocolate-brown information technology and all done. Everyone in my family unit loves information technology and I have to bring information technology everytime we take a gathering. The recipe is a great concept and a big hit.
11/21/2010
Fabricated this last dark for dinner & anybody loved it. Very easy to make
01/31/2010
A dissimilar way to make pot roast if y'all don't want to get out the crock pot. Creates an bawdy rich sense of taste different than near crock pot recipes, and it is quite tender to for the quicker cooking method. However, at that place will non be the juice neccessary to brand any gravy! And, the vegetables do not roast with it, so yous will have to brand them on the side. I tried information technology in the pot in one case and they just get too greasy and the meat loses some of its tenderness, as the juices go soaked up past the vegetables. In addition, make sure that you trim off extra fat, because it will not melt abroad like when the meat sits in the crock pot. Though, for some reason unlike many other pot roasts it is pretty good the side by side day.
10/12/2009
I rinsed and patted dry my iii lb. roast first, then basted both sides with olive oil and added seasonings, and so seared the roast on the grill for 4 min. each side (seasonings were Montreal Seasoning, garlic salt and onion pulverization). Had the baking dish in the oven while it was pre-heating and placed the seared roast ontop of 1 bay foliage in baking dish. I poured on the SIDE of the roast (non over the top) a half can of Swanson's beef broth (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on top of roast prior to covering. The smell in the business firm was crawly! Took it out after it's get-go 30 minutes (at 325 degrees), reduced oven to 300 degrees, added total garlic cloves around the pan and placed snack size carrots effectually one side and large peeled Idaho potatoes (quarted) around the other. Placed more than large cutting onion rings on pinnacle of veggies - added Lawry's seasoning (on carrots, potatoes and onions only). Cooked additional one ane/2 hrs and I was really surprised how tasty the veggies were once we served it! They cooked thoroughly still still stayed business firm - and not mushy. Next time, I'g going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat really added to these veggies and my kids wanted seconds. Unremarkably they want more than meat! Relish this recipe. It'southward simple and time efficient. Hardly any prepping. If y'all have two hours - your adept to get with this delicious repast.
04/xiv/2008
This was the showtime time I made pot roast and this is the perfect recipe. I made this recipe twice. The get-go time I followed it exactly. After I took the meat out, I added some cherry-red wine to the gravy and cooked it. It came out really adept but the gravy had a stiff onion flavor which some people may non like. The meat was besides a little tough. The 2nd fourth dimension I fabricated it, I added some water before I put information technology in the oven. The meat was then tender this way! I still added crimson wine to the gravy and some cornstarch to thicken. I definitely suggest adding some liquid before puting the roast in the oven.
x/17/2011
This was fantastic! I have never been able to brand pot roast without a crockpot. otherwise information technology is dry, overcooked etc. I added a little chip of crimson wine to the onions and mushrooms and abotu a Tbs of chocolate-brown gravy mix to thicken(afterwards cooking). I likewise added some mushrooms with the onions. I will definitely brand again.
09/14/2001
OMG! Cheers Teresa! This was my very start time making a roast. I was very intimidated in doing so. But I establish this recipe and it sounded very unproblematic. Then I made information technology for dinner tonight. It came out very tasty. I added red potatoes and carrots at the half 60 minutes mark when I turned the heat down. They turned out perfect. My husband loved it and and so did my 2 yr old! Thank you over again Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast be so delicious and then easy at the same fourth dimension?
04/04/2011
Definitely added to my favorites. This was the best roast I have always made. I made it in a cast iron dutch oven and followed the instructions EXACTLY and it was PERFECT! Do not change a thing. The roast was tender and juicy. The searing, which was super easy, fabricated it look beautiful. And my favorite part of the whole thing was the gravy that the roast made in the bottom of the pan....OMG, it was succulent. I can't end eating it. Information technology reminds of this barvarion onion soup that I become at this German restuarant. Yumm. Thanks for posting, Teresa. And if you are considering making.....Practise information technology! You volition not regret it!
11/08/2010
Best Pot Roast recipe ever....very easy...followed directions to a T.....splendid!! Roasted carrots in the oven....much better than adding them to the roast pan....had enough of juice for gravy and meat was very tender....love love dearest this recipe!! Thank you so much for posting information technology!!
09/12/2010
Very good and tender. I followed the recipe exactly but added carrots and potatoes during the last 60 minutes of cooking.
03/08/2007
I really wanted to like this recipe specially later reading all of the rave reviews. I have been making pot roast with my old family unit recipe for quite some time merely I always welcome a change.I followed the recipe exactly except I added a can of beefiness stock to the pot. The pot roast was shoe leather and the Only matter my hubby wanted seconds of was the gravy to effort and moisten the meat at all! I am used to pot roast that falls apart literally the minute you stick a fork into it. Hubby actually said "what happened to the other pot roast"? I am actually sorry just we didn't similar this at all.
01/09/2012
This is the perfect pot roast recipe without changing a affair!
03/06/2012
My husband made this today with 2 changes, he put all the onions and garlic on elevation with the bay leaf and added 2 pats of butter. SUPER TENDER. WHOLE Family unit DELIGHTED!!!
08/22/2010
This was 1 of the best roasts I've ever made! I followed the recipe exactly as written, using a round Le Creuset french oven. The meat was tender and juicy. Brand sure you sear the meat before putting it in the oven. It makes all the difference.
02/03/2004
ok, I did apply a different cutting of meat, then that is probably why the meat was tough, but other than that, I followed the recipe to a "t" and I was disapointed. Information technology was bland, and we all had to put steak sauce, or ketchup on it in gild to give it some flavor. I consider myself a proficient cook, and boy was I embarassed with this repast. Nosotros had to fill up on the potatoes.....lol
12/03/2008
I have made this several times with a sirloin tip and it is admittedly fantastic. Have likewise added potatoes and carrots to roast. Best result was in a LeCreuset pot, going from stove acme to oven. The meat is tender and moist, the gravy/juice outstanding.
eleven/20/2009
Wonderful! This was the showtime time that I have cooked a pot roast like this. I followed the directions exactly and it was succulent. I was surprised at how much liquid was in the pan. The meat was tender and the gravy splendid. This will be my keeper pot roast recipe.
03/02/2012
5 mega-stars! Followed the original recipe and its by far the all-time roast I've e'er made. I'd never become back to a crock pot and/or broth. Satisfying and delicious.
11/25/2009
I take to say this was the best roast ever. I was really concerned that there was no liquid and figured oh well the chuck roast was on auction and only cost a couple of dollars so if it didn't work out no big deal. What a surprise it was, juicy, tender and terrific flavor. I did it just like the recipe said to do it. I just improvised on the gravy, added red wine and beefiness broth to make more.
01/01/2011
I followed all the directions except I used boneless cantankerous rib roast but the meat turned out dry and a little chewy. I have cooked this type of meat in the cook pot for 5 or more hours with a rub and it has e'er turned out very tender and moist. Perchance it was the blazon of roast in the recipe because it usually has more than more fat in information technology. I wasn't crazy most the flavor-likewise much onion flavor.
01/24/2011
Simply made this tonight, information technology was delicious! I didn't have a dutch oven, and then i merely simmered the roast in a pan and then transfered information technology and everything else into a deep casserole dish. Information technology turned out bang-up!
xi/12/2011
crawly! My married man and I ate most of the roast (1kg size) at ane sitting; we both loved the taste. Since the size was a little smaller than the recipe, I only cooked information technology for 1 hr at 300 (after the initial ane/2 hour at 350). This recipe is a keeper!
12/03/2010
You lot can't over cook this recipe! I left it cooking for near i one/ii hours too long and the bottom got a little brown but information technology was fabled! It didn't have plenty onions for my taste then I'm adding a lot more and maybe some peppers this fourth dimension.
02/28/2008
This was delicious! Made it as is. The meat was juicy and tender.
03/13/2015
Offset time I followed it exactly and it came out perfect, though no "gravy" the onions are almost caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is too much in the pot which overcooks the roast (made this mistake the 2d fourth dimension). For smaller roasts (~two lbs) I cut 10 minutes off both oven times (then 20 min @ 325 and 1:20 @ 300) and it comes out great, all the same fully cooked through merely not tough/overdone.
12/xix/2011
I fabricated this exactly equally stated, and it was non to my liking ... and so disappointing ... I should have stayed with the ol' crockpot ... it never fails me ....
05/19/2014
Great pot roast recipe. I like that it's just meat without the added flavors of carrots and other veggies. Cooking time was perfect even though my roast was just 2.5lbs. Served it with mashed potatoes and roasted brussell sprouts. It'due south a keeper!
11/xi/2001
Mom would make her famous pot roast for me as a special meal for my birthday. She passed away concluding year and I regret not having her recipe. This one comes so close, my recipe carte will read "Mom'due south Pot Roast". I can't wait to take my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including ane previous recommendation to add red potatoes and carrots when you offset turn heat down. One boosted particular I added was to milkshake a little Cavender's greek seasoning over meat at the aforementioned time. Turned out perfectly! I do not mean to push button the Greek seasoning but take found it to be the perfect alloy of spices in just almost anything! This recipe is a definate keeper! 2 thumbs up!
12/sixteen/2008
Per lots of reviewer's suggestions, I added about 1 cup of beef broth before putting the roast in the oven. It turned out very flavorful and tender. I roasted it for a little while longer and let information technology balance for nearly xxx minutes. I would definitely make this again!
01/16/2011
Very moist, and the gravy is skillful, however, I wish it had more season though.
11/03/2011
very proficient...fixed exactly how recipe said too...only proposition to anyone else....Become TO A BUTCHERY, if possible, for your roast....got mine at Costco and it was extremely fatty and just not quite to my taste...
11/05/2010
my sons raved over this, said information technology was the best dinner always!
01/26/2008
The recipe results in a peachy roast. I browned the beef roast in a heavy bandage atomic number 26 Dutch oven, then followed the recipe and simmered the roast for several hours. The issue was a moist and tender roast; it was delicious.
10/26/2010
Bang-up odour and taste! I didnt have time to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for two hours. Crawly!
01/22/2014
added around a cup of ruddy vino. I died and went to heaven
02/26/2014
This was SOOOO good. Way improve than whatever slow cooker roast I've done. Full of flavor and so tender. My family loved it. I followed the recipe exactly until the cease. Then I took the meat and backlog onions out to employ the sauce for deglazing. I added ane/3 cup of cherry-red vino, mushrooms, salt and pepper and rounded it out with butter to have a french sauce at the end. I poured the sauce on top of the meat and onions. It looked and so luxurious!
01/14/2007
I always trust allrecipes.com and so I thought I'd endeavour this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does it tell you to add broth! Tho when you get to the last line and information technology says to top with onions and gravy, I'1000 thinkin' you're not going to get a gravy without a liquid!! I followed the recipe and after the first xxx minutes, I added a half cup of beef broth and a skillful splash of red vino. At present we have gravy. It tasted a footling bland so I added a couple of teaspoons of Gravy Main (or Kitchen Boutonniere) to requite it gustation and colour. Excellent...Now it's perfect!
02/24/2003
This made a great cold weather meal. I added 1 package of onion soup mix and 1 c. h2o. Turn out bully!! The best pot roast I've ever had. Will make again!
11/28/2010
PERFECT!!! Simply a fiddling change...outset I dredged the roast in a flour, garlic powder, rosemary, salt, & pepper mixture and used 2 shallots instead on onion.
12/26/2005
This is the basic, quick, and simple way to get a pot roast done. Tastes great!
ten/06/2010
I loved it!! The meat came out so moist!! And the gravy that information technology made was fantastic!! Did non alter a thing either. This is a keeper!
10/23/2010
I made this recipe a few years ago and I could not remember where I constitute it. My husband has raved nigh it e'er since! I finally decided to search on this site and I FOUND It!!! He is begging me to arrive again tomorrow for Dominicus dinner. I can't look! This is the All-time recipe for roast nosotros accept ever had!!! I did not change a thing!
02/13/2008
This was the BEST pot roast I've ever made! Moist, flavorful, almost cook in your mouth. I used one reviewer'due south communication and followed the recipe EXACTLY. No water or other liquid needed. This i is staying in the front of my personal recipies volume.
01/13/2007
SUPER tasty and easy. Didn't have fourth dimension to do crockpot so tried this one. Tin can't have traditional pot roast in my house with out the carrots and potatoes. So I sliced and chopped almost 4 each and put a little oil and just enough beef broth to barely cover them to simmer in the dutch oven on the stove, while I seared the pot roast in a different pan. When done with the searing, put roast in dutch overn, spooned the carrots and potatoes over and around pot roast, did same with onions and bay leaf. Crawly tender and flavorful, plenty juice to brand overnice traditional gravy. Wasn't a bite left. Had spur of the moment visitor, made some egg noodles to surround it. Everybody was happy campers. May never use the crockpot version once more.
12/24/2010
Wow! That'southward the all-time fashion to sum up this recipe. I didn't exercise annihilation different, but followed the directions. My family admittedly LOVED it! Easy to make and has fantastic flavor.
11/20/2011
I have tried a lot of unlike pot roasts and tend to lean more to the fancier recipes, wine, different spices, etc. Decided to try this recipe, I added ii russet potatoes and 3 large carrots, cutting in one-half and in thirds, use Kosher salt, and eyeballed information technology, this has to be one of the all-time pot roasts I have ever cooked, cheers for a simple, like shooting fish in a barrel and tasty recipe.
11/10/2002
I've tried to make this recipe twice and both times it has come out difficult and flavourless. I am usually a good melt but not so good with beefiness. I would non try this recipe again.
12/15/2011
too dry out, like a baseball mit
02/14/2011
I have been using this recipe since I discovered information technology three years agone. I deglaze the pan earlier adding the onions and garlic and also add about a cup of beef stock. I have besides on occasion added sliced mushrooms. Perfect results every time. Cheers for the post.
07/01/2011
Very elementary and very yummy. I didn't cook my roast equally long b/c information technology was smaller. I think next time I'll add some babe carrots to the pot towards the end of cooking.
09/01/2011
Perfect pot roast. I fabricated information technology exactly equally the recipe said and it came out melt in your oral cavity tender and perfectly seasoned. I'll be making this again.
04/06/2010
Wow! As a dominion I do not like roast. I don't similar mushy, stringy meat but that is not how this turned out at all. I have several cuts of beef from buying 1/eight of a cow and was saving the roasts until concluding, every bit this is the worst part every bit far as I'm concerned. But this recipe was not only piece of cake, information technology was good! I followed the recipe exactly and it was a hit at dinner.
01/15/2008
Used my bandage iron slow cooker. I think you can apply any skillful size roast w/ this recipe. Brand sure to brown for 4 min. on all sides, very important to keep meat juicy. I besides added veges to bottom of pan,with fresh basil and oregano.w/ 1 can beef stock. I used meat tenderizer due west/ spices forked into meat. ii packets of onion soup mix west/ water. I too would cut time to fifteen mins 325 and 1 hour at 275 then let sit for 30.
12/21/2010
Excellent recipe! I was hesitant about the chuck roast but was pleasantly surprised at the tenderness and sense of taste! I just added seasonings, potatoes, carrots and Marsala vino for marination. Enjoy!
07/01/2005
Fabricated this pot roast final dark and was very surprised. Unremarkably I do not like meat overcooked (which is usually the case with potroasts). This turned out moist and even slightly pink. I did perk it up past adding i/4 loving cup each of cerise wine and beefiness goop. Thank you for an first-class recipe.
09/21/2010
Simple, flavorful pot roast. I've made them in the by with added liquid, however I practice prefer it without equally it seems to intensify the flavor of the roast. This fabricated an excellent gravy with the drippings; I used a bit of water, clear-jel (modified cornstarch which turned out perfect), and a dash or two of sage and pepper. I have 5 year old picky twin boys, and a finicky married man. They about licked their plates make clean. :)
eleven/05/2010
Very skilful standard recipe.
10/11/2007
I wasted a 20 dollar roast on this recipe. I thought I would change information technology up a piddling and try something new and I HATED It. The meat wasn't even close to existence done, information technology was tougher then leather and the texture of the meat was just horrible. I volition stick to my 8-9hrs in the crock-pot and accept the actress fourth dimension for a melt in your oral cavity roast.
07/15/2003
I gave this an average rating because it might be partly my fault that I did not like the meat. The meat was tough only I used a bottom round roast which is more often than not leaner than a chuck roast. I did add the Lipton onion soup mix and 1 cup of water and also added carrots and potatoes to the roast pan. The veggies were excellent tasting. I enjoyed the flavor of the bay leaves and onions on the veggies. I also thickened the juice in the pan with 1 tbs of corn starch for a nice gravy.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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