What Tyoe of Beef Is Used for a Pot Roast
04/09/2022
I followed the recipe just I used dried thyme from this past year's garden and I used ruddy potatoes,,,,the wine I used was cabernet savignion and this dish was probably one of the finest dishes I accept ever made !! And I am a avid cook and I prepare many dishes,,,this will exist a 'go to' dish the adjacent time I take company !!! Give thanks you lot for sharing this !!
01/14/2021
I've been craving roast beef for ages now and finally came across a skillful cutting at the shop.
I used salary fat to chocolate-brown the meat, and didn't have beefiness stock and then I used a combo of craven and mushroom (odd I know, simply that's all I had) and accidentally put in 2 more than ounces than required, just that didn't bear upon anything really. I didn't mensurate the carrots or potatoes and I threw in some small-scale whole onions as well. For seasonings, I added some fresh rosemary as well as the thyme and a few shots of Worcestershire and used a cabernet merlot for the wine.
The meat came out admittedly amazing! It could accept gone a bit longer to be "autumn apart at a bear upon" simply it shredded into large chunks nicely and I used the copious liquid to make gravy. This recipe is for sure going into my list. Cheers!
01/15/2019
I cooked this during thanksgiving using the Slow-cooker version, and information technology was succulent! I came back so I could make it once more, but now I tin can't find the Dull-cooker version? Was it removed? I remember the ingredients were practically the same, but it had Slow-cooker times and instructions. Tin can someone guide me to that version?
01/15/2019
This recipe is simple and worthy of the Five Star rating! One thing though... the recipe as is states it yields "10 servings"...I doubled the recipe (6lbs of meat) and I served it to a group of vii men and there was barely plenty for each of them to take one hearty bowl - there were NO leftovers and I'chiliad certain some would have gone back for seconds had at that place been a nibble left to swallow. Don't get me wrong, they didn't Need seconds, but I'm just proverb - "ten servings???" I don't call up so.
01/12/2019
This is the best pot roast I have e'er had ! It is the only i I have ever made! In that location is no reason to attempt another recipe!
12/29/2018
I followed the recipe precisely except I used dried thyme. Information technology was astonishing!. I am not a wiz in the kitchen; in fact I rarely melt. This was and so easy to make and tasted incredible. I tried a pot roast recipe last year that failed miserably. I'm and so happy I tried to make another pot roast and that I found this recipe. I may demand to frame information technology so I can easily find information technology again. ; )
12/26/2018
I wasn't certain this recipe could come across the positive reviews I had read just sure nough it did! I cooked a much larger roast in a cast-iron, non-enameled, family dutch oven i take. I'd read the feedback and left the carrots and potatoes out until the last 1 one/2 hours. I added another onion at that fourth dimension as well. I used venison broth I've recently made. Talk almost knock out rich flavours. I don't usually think of pulled beef as beingness a roast but I will from now on. Oh, I nonetheless will do my prime ribs but this will be a much more mutual weekly wintertime meal, more of a stew than a roast. Condolement food for sure. I'm ketogenic, but for those who are non, try adding some spoon biscuits on meridian of this baby earlier serving!! Thanks for a great and simple recipe.
11/22/2018
I recently bought a prissy new dutch oven, and just to melt something dissimilar for my married man and myself on Thanksgiving, I made this classic pot roast instead of the whole traditional turkey spread.
It was utterly succulent, every bit well every bit beingness a precise and piece of cake to follow recipe. A full success.
Highly recommended!
eleven/20/2018
I prepared per recipe with only minor changes (included celery, added a couple extra bay leaves, a couple extra cloves of garlic, and added more beef stock when I added the veggies to the pot since I used more than of everything than chosen for in the recipe). Used a Staub cast iron dutch oven and cut veggies on the large side. The meal was absolutely delicious. I was worried that the wine would make the flavor also strong but it was just right. I made gravy with the liquid in one case i removed everything from the pot (just added some flour to cold water to blend so tossed into liquid and simmered for a few minutes). Yum, yum and more yum.
Funny thing - once everything in the pot was simmering away I ran to the mail office (which is next door to a eating place) to mail service a parcel. When I was at the counter, one of the clerks said to the other - "I wonder what they're cooking next door, it smells and so good!" (it was me and my pot roast scent!! yikes - not sure if it was a compliment or if I should be embarrassed!)
06/23/2018
All I tin can say is Wow! What an incredible dish - one of my family favorites!
03/15/2018
Used a three lb., 7-bone roast & seasoned with appx. 1.5 tsp. salt & 1 tsp. fresh ground pepper. Browned in a heavy frying pan in appx. ane tsp. each, canola + olive oil, then (considering my dutch oven was too modest for the diameter of this roast), transferred to a sprayed Pyrex baking dish, while the oven was pre-heating. Deglazed the frying pan with the vino (used a decent scarlet blend), then added 14 oz. of my habitation-made os goop (no sodium!!). Added tip: I freeze the bone broth in any big ice cube and silicone cupcake pans I can become my hands on, then pop them out and proceed them in ziplock bags in the freezer, so like shooting fish in a barrel to grab what I need). Poured the wine & goop mixture over the meat in the drinking glass dish, sprinkled with 2 tsp. of stale Thyme, 2 tsp. minced garlic (from a jar) and 3 bay leaves. Covered and baked on 325 degrees (convection), for 1.5 hrs. Removed appx. 1 c. of broth to make gravy west/ a flour slurry, on top of the stove. Spread 2 Tbsp. Worstershire, whisked together with ane Tbsp. tomato paste on top of the roast, topped with the sliced onions and broiled another 45 minutes (covered). Added carrots for some other 20 or so (covered), then increased temp. to 350, added potato wedges, a sprinkle of kosher salt and baked for another xv minutes (covered). Uncovered, basted the veggies and the roast, then baked, uncovered for some other 20 minutes. All veggies were perfectly cooked, had flavor from the roast and however had some texture as nosotros're not fans of mushy veggies.Giving this 4/five because it takes longer to get tender than the recipe indicates.
01/thirty/2018
I call back this is my favourite pot roast recipe ever. And then like shooting fish in a barrel and flavourful. I fabricated exactly equally the recipe indicated but used a deep ovenproof skillet instead of a dutch oven. The wine really elevates a simple pot roast by making the sauce and so rich and delicious.
01/25/2018
This was so like shooting fish in a barrel and turned out drib dead succulent.I did brand a couple changes. I used ii containers of chicken bone broth (each held 2 lbs of broth) from the local co-op instead of the beef broth and wine (he hates the taste of wine or beer in cooking). It seems like a lot of liquid but you'll want the extra sauce it makes. I used a large reddish onion, six cloves garlic and all the other herbs listed. Stirred in nigh a tablespoon of Tumeric and baked it for 2 1/ii hours. Then added the carrots and i big parsnip peeled & sliced. At this point, I also added two to iii tablespoons Worcestershire and stale porcini mushrooms that I ground to a pulverisation in a coffee grinder - one/3 cup powder. These both gave it a wonderful depth and richness and the basis mushrooms also helped thicken the broth. Put information technology in the oven for another 1 ane/4 hours with potatoes baking on the oven rack abreast it. Pulled information technology apart with forks and served it covered with the sauce. New favorite.
xi/02/2017
This is an old wives' tale. Searing (browning) absolutely does non seal in the juices. It's been scientifically proven, repeatedly. Alton Brown (every bit have many others) did the experiment and showing the results.
09/15/2017
This has become our new get-to recipe for roast. I don't modify a thing, make information technology exactly as written, and it is delicious. Don't skip pre-browning, it seals in the juices! The vino tenderizes the chuck, which is a flavorful but sometimes tough cut of meat. This recipe is a keeper.
01/16/2017
I made this last night and it turned out awesome! I did add additional veggies, mushrooms, string beans. Dinner was for 6 people and everyone loved it. This is my "go to" recipe for pot roast. The roast but fell autonomously with a fork. One modify I think I'll make next time is to not add potatoes but rather serve the pot roast on a bed of garlic mashed potatoes.
12/xx/2016
Followed recipe exactly and it came out succulent. A keeper!
12/15/2016
Why bother to fifty-fifty utilize the recipe if yous won't effort information technology as it is written the offset fourth dimension. You can brand changes if y'all want when you make it the second fourth dimension. Yous people who modify recipes without trying them first irritate me no end.
11/06/2016
My roast was chewy. The gustatory modality was slap-up equally was the heavy. What did I practise wrong to brand information technology chewy ?
06/09/2016
What a great recipe. I followed the ingredients and instructions, except i didnt use whatever beef broth since i was afraid of the sodium. I simply added 1/2 cup of water and tomatoes.
I also added zucchini and mushroom since im a vegatble fanatic and got rid of the potatoes!
I as well added green onions to the sauté and cut up some habanero peppers. Long story short, it was FANTASTIC.
06/03/2016
I accept made this pot roast many times now. It is AMAZING, I have made pot roast well-nigh every way you can call up of, dull cooker, pressure cooker, stove height, oven, in a pit on coals etc.... This recipe takes the cake. I accept made it for family and friends. My mom and my mother-in-law take both now switched to this recipe over the onetime betty crocker pot roast and the family hand me down pot roast. If yous are a fan of comfort food and meat this is a recipe for you. I have followed the directions exactly and switched out with different cuts of meat and haven't been disappointed yet.
03/24/2016
Nosotros live in Wisconsin and we're gorging hunters. Therefore, roast is a staple in our home. This is an Amazing recipe to deviate from my typical preparation. Definitely don't skip the thyme; it adds such an incredible flavor to the juice. I like to add together in a pork roast forth with my beef/venison roast, and double the juice ingredients. And then when it's cooked and falling apart, I remove everything and become it boiling hard on the stove. I add a milk/flour mixture to make gravy...wowzas, it'south good. I often serve this for Dominicus family supper and it's always a huge hit.
01/28/2016
The difference of Reddish Wine and Cerise Cooking Wine is that coking wine has salt in it then they can sell it in Grocery stores!!!
01/17/2016
I didn't have any beefiness broth in the house, so I put a can of diced organic tomatoes, two/three cups water, one/2 cup pinot noir vinegar, and the drippings from browning the roast (canola oil and butter used for this) into my Vitamix along with some Penzy's dried garlic...and then blended it all. Poured it over the pot roast and cooked it 2.5 hours at 350 in my Le Creuset dutch oven. It is so tender and tasty. The all-time I've had!
12/xiv/2015
I purchased a dutch oven on Black Friday and i'd been itching to endeavor it out. Googled pot roast recipes and this one won my heart. I did everything equally the recipe reads except i didnt employ any Tyme. Used a bag of infant carrots instead of cut up my ain. It is so skillful & even better the next solar day. It seems like the flavour was much better tasted on the second day. The cherry-red wine paired with the beef broth makes a great match for the juice. My potatoes were cut pocket-size and made the juice thick but i didnt mind at all. Information technology was so good. I am attaching a motion-picture show. Made cornbread to pair with information technology.
11/19/2015
The best Pot Roast I accept ever eaten. "Deplorable Mom"
10/12/2015
*hearty
08/29/2015
This will exist a new family unit favorite for sure.
08/29/2015
We're having it once again this evening!
08/29/2015
This was definitely a family unit favorite.
08/29/2015
This was my favorite
06/14/2015
Added cornstarch to thicken the juices, otherwise followed the recipe as written. Delicious!!
05/eighteen/2015
I take been making Mom's pot roast for twoscore years in a pressure cooker. Information technology's very skillful. I but bought a dutch oven a few months ago, and decided to make a pot roast a unlike way...in the dutch oven. It was fabled! My husband and son loved it too. It was much more than moist and very unlike than Mom's recipe. My husband asked for mashed potatoes. I likewise ordinarily don't add alcohol to my recipes, but I added some blood-red cooking wine. It was terrific. This will replace my pot roast recipe from now on. Thanks so much.
03/13/2015
This is a regular in our carte du jour but sometimes I utilize a leaner cutting of meat and it comes with the same results.
03/08/2015
Fabricated per recipe except used Bisto to this ken juices to a gravy. Excellent.
01/28/2015
Subsequently many years of trying pot roasts recipes this one has come out the sure winner! I didn't add together the potatoes instead added cut up mushrooms and served it over mashed garlic potatoes. Information technology had swell flavour and since in that location are only 2 of u.s. nosotros had a few delicious leftover dinners. I then did what a previous reviewer said and made beef barley soup by adding some extra peas and pearl onions. THIS IS A KEEPER
11/27/2014
Made to recipe except we didn't peel the yukons. Excellent, wouldn't change a thing. Served with CL'due south brussels sprouts with thyme.
11/eighteen/2014
one-5-08; This was excellent. I used a two.ii lb trimmed blade roast. Cook veggies for but 25 minutes and check. For 2.2 lb. roast, I used ane cup red wine and 1 can broth and it was a perfect upping of the liquid. Worth serving over some brown rice, mashed potatoes, or with some crusty staff of life.
eleven/xvi/2014
Splendid. Made exactly as directed. So much better in the oven than the crock pot recipes.
01/23/2014
This recipe is fantastic! Extremely flavorful and the best I've ever had. Afterwards the kickoff i 1/2 hours I did add a one-half cup more of both wine and water to brand a little more sauce. Leftovers succulent too.
01/13/2014
This was my first time cooking a pot roast OMG! It was the best pot roast I've ever eaten in my life. I followed the recipe exactly except I added a couple of tablespoons of flour later the onions were sauteed then deglazed with just a little of the vino, I also added mushrooms with the carrots and potatoes and it was superb! The gravy came out perfect, not thin and not besides thick. I can't wait to eat the leftovers tonight. I will definitely be making this again and once more and once again and would not hesitate to serve to visitor.
01/09/2014
This was a big striking! I accidentally bought a 2 lb roast instead of 3lb, and then I added more than carrots and used the same amount of liquid based on other reviews I read. I was worried I wouldn't like the wine so I used 1/2c vino and beefiness broth for the residue. Otherwise, everything was as directed and it came out perfect! I definitely think it is important to keep the potatoes in large chunks every bit they are pretty soft in the end and volition break autonomously easily. Then succulent and juicy!
12/23/2013
Loved this recipe, I would not alter it at all. It was so delicious!
12/xvi/2013
New family favorite. I followed the recipe with a few modifications to make it easier for me. After I browned the roast, I placed it in my crockpot. And then I cooked the onions, added on top of my roast and deglazed my skillet with the scarlet wine before adding it to the crockpot. I added a purse of the peeled pocket-size carrots and I halved or quartered unpeeled, small red potatoes. I added the bay leaf, garlic, etc. and cooked in the crockpot on loftier for nearly 45 minutes, and so on low for v hours. It was yummy!
10/15/2013
I haven't made pot roast in over 25 years. Just seemed to deadening. I bought chuck & didn't want to get through the problem of moussaka so I looked up pot roast. Soooooo glad I did. My hubby is ill & finding food to peak his ambition is a challenge. Just smelling information technology cook got his appetite aroused. I could not believe how much he ate & enjoyed. I felt like weeping. Corking recipe. My only change was calculation light-green beans a while after the carrots. I also thickened the sauce with some corn starch but next time I will grate some tater to thicken the gravy. Bravo!!!!! This will exist a staple recipe in my dwelling house & will proudly serve it to company. Due east mailed to my daughters who are excellent cooks.
09/thirty/2013
Making this for dinner tonight! It looks Awesome!
09/28/2013
This was actually good Only it took way longer to cook than the recipe called for, not sure if it is my oven. Taste was really good though.
08/eighteen/2013
Delicious! I've always made CL's Yankee Pot Roast but decided to requite this recipe a endeavor - glad I did. Per other readers I added 1 T. each Worcestershire sauce and tomato paste with the cherry vino and beef broth. Next time I might make mashed potatoes and use carrots, turnips and mushrooms. Highly recommended and a big hit with the family!
06/28/2013
I make the aforementioned additions that purpleOnkey makes and the meal does not disappoint.
06/18/2013
This is the perfect pot roast. I like to modify upward a few little things like adding extra garlic and I ever love to add a bit of dijon mustard to my pot roasts. I will typically make mashed potatoes on the side so I will ordinarily leave out the potatoes and instead put rainbow carrots (makes it actress pretty!) and mushrooms. Nifty recipe!
03/31/2013
Slap-up roast. The flavors went well together and it was not hard to make.
03/03/2013
First-class recipe. Added 1 tbl tomato plant paste with wine mixture and 1 tbl Worcestershire sauce when adding carrots and potatoes. Added 8oz mushroom last 1/2 hour.
02/24/2013
My family loved this recipe. I'll be making this again.
02/16/2013
Anyone have a copycat recipe for BJ Brewhouse'south Pot Roast? It's delicious!
02/05/2013
This recipe was very good and not too salty, equally many pot roast recipes can be, specially when they call for onion soup mix. The merely consequence I had was with the cut of meat, only too fatty (I used chuck). Side by side time I will employ a first cut briscuit which is the cut of meat that I traditionally utilise for pot roast. Very nice flavor though!
01/28/2013
Succulent! I take hesitated to make pot roast because chuck can be so fatty. Before cooking, I untied the roast, trimmed off virtually of the fat, and retied. I followed the recipe exactly per instructions. Next fourth dimension I may add a bit more than liquid as nosotros dearest the sauce. As others have said, the onions just melted into it. Will definitely make again.
01/27/2013
Agree with everyone here that this is the tastiest pot roast recipes. My married man, who is the ultimate food critic/snob said this was excellent. First-class! Followed the recipe exactly except I used dried thyme instead of fresh, the virtually wonderful indescribable flavor with the about tender meat. Can't wait to make this again!!
01/xviii/2013
Disappointing. I tend to recall of pot roast as a hardy meal with a gravy vs liquid goop. This would make skillful beefiness sandwiches but not a pot roast dinner.
01/06/2013
Throw out all the other pot roast recipes. This ane rules.
12/30/2012
I added celery and more bay leaves - other that followed exactly and was delicious served with spaetzle. Cheers!
12/16/2012
First-class Recipe and a complete hit! The merely thing I added was a dash of "Love" :)
12/11/2012
Good classic recipe
12/08/2012
This was a fool proof recipe. I substituted both a can of gravy and a cup of water for both the beef goop and the wine. I also simmered on tiptop of the stove instead of putting in the oven. Adding the potatoes and the carrots during the last hr (after the meat cooked for 3 1/2 hours) allows these items to keep their season. I made the pot roast iii times and it came out neat tasting each fourth dimension.
11/17/2012
Cracking recipe. I simply added carmine wine vinegar too as pinot noir, and then, a tablespoon of tomato paste in the last twenty minutes. Had to echo all over once more the next day. It was that skillful.
eleven/03/2012
Easy, delicious and the house smells divine!! This recipe is a big winner!
11/02/2012
Absolutely delicious! I apply but grass fed beef and so I brought the meat to room temperature and reduced cooking times on each by 15mins. I also used a LeCreuset cast iron pot which may have made the difference in keeping the meat so tender. Added turnips to the veg mix. The second hour could probably be reduced further to 35-40 mins. I have a good crockpot recipe as well, simply this beat it by far. Other than that, I followed the recipe to a T.
10/30/2012
The best pot roast recipe I've made withal.
10/17/2012
Simply just put everything in a tedious cooker and cooked in on low for about 8 hours. Delicious and like shooting fish in a barrel! The meat cruel apart.
x/14/2012
My husband and I had this for dinner tonight, it was then tender, and tasted so good, we will be making this once more.
07/eighteen/2012
i love this recipe. the But thing i would change on it is the temperature. maybe 250, or 300... it does cook as well fast. just it makes the well-nigh wonderful gravy!!
07/17/2012
Never again! I did everything exactly as stated in the recipe and have cooked roast before but the time on this recipe must be off. My roast was fully cooked in less than one hour and was very banal. Im sticking with my southern living recipe!
02/19/2012
Simply wonderful! The best pot roast I take ever had. My children never eat pot roast, this one they ate. This one is a keeper
02/14/2012
i usually do not like pot roast. this was amazing! i used a cabernet sauvugnon and YUM! perfect. don't change a thing.
01/22/2012
Awesome and piece of cake.
01/16/2012
This was so good! The olfactory property of the wine, onions, and garlic, were so good I wanted to swallow the beef raw NO KIDDING!! (Thank God I'm not an idiot, lol). I did non have a dutch oven and did not know if the scarlet wine in my chiffonier was dry out or not, only I used it whatsoever way. I used my trusty bandage iron skillet and double foiled the height, it turned out perfect. All the same, I am at present in the market for a dutch oven!!! My meat was tender, flavorful, and went perfect over a bed of mashed potatoes!! Awesome recipe!
01/15/2012
Good.
12/05/2011
Kickoff roast I made in my new dutch oven. The roast was astonishing! Added some turnips that were delivered to me from my organic CSA. Delicious!
11/14/2011
I don't enjoy meats cooked in wine. I think I'll endeavour a different roast next time. Information technology wasn't bad, only not my cup of tea.
11/07/2011
This is one of the best pot roast recipes I've ever had. And it's pretty like shooting fish in a barrel, besides. We usually enjoy it with bootleg biscuits - definitely the perfect companion for the gravy! One of our favorite "cool weather condition" meals every bit information technology does rut up the house over that time.
eleven/02/2011
I of the best pot roasts I take e'er made - definately a keeper!
10/30/2011
No doubt near it...the all-time pot roast I've ever tried. I used a sirloin tip instead of chuck, and I used sparkling grape/apple juice instead of the wine, simply it fabricated delicious juice which I served over biscuits. Information technology was a hit at the dinner table.
10/08/2011
I concord that the carrots took longer to cook than did the potatoes, and I used infant carrots at that. Nonetheless, it was succulent. I tried to save calories past NOT eating bread with it, but what a loss . . . the sauce does beg for being dipped into with a crusty baguette. I volition make this again. I adopt it over other recipes I have made for years in the crock pot.
09/18/2011
Very like shooting fish in a barrel and very very good! I added sliced shrooms and a package of onion soup mix to it when I tasted it and it was a flake banal. Later on that... pretty darn good. I only give 5 stars to recipes with cheese... all the same, a little shaved parm on summit might be skillful on this!
05/xv/2011
I Beloved this recipe it tastes WoNdErFuL! I did modify a few things, Such as i employ regular organic chicken goop and accept doubled the ingredients so i have more than of the cooking liquid because information technology tastes so wonderful. Only did not add together more potatoes and carrots. But i practise add more onions. The organic chicken broth makes it taste a lot better than a organic beef broth. Never the less this is a wonderful recipe its the all-time pot roast ever!
05/10/2011
I am not quite certain how such a unproblematic recipe could produce such complex and succulent flavors. I but had a cheap bottle of zin and this came out amazing! All five kids and husband slathered their meat and potatoes with the "gravy" Information technology was fabled! My hubby is non a fan of chuck roast either and he was back for seconds.
04/30/2011
I tried this recipe actually equally written and constitute it to exist wonderful! I used Chianti for the vino and I will endeavour a Merlot side by side fourth dimension. I recently tried it with a sweeter red wine but I didn't care for that as well. I've also added mushrooms to the recipe and it came out delicious! This is now my standard pot roast recipe
04/29/2011
I'g an gorging Cooking Light reader and this recipe has to be my favorite! You would never know it was "calorie-free;" two keys to making this recipe outstanding is the quality of the meat and the flavor of the wine. Await for a nicely marbled roast throughout and don't exist afraid to actually brown it in the pan on all sides before popping information technology in the oven; all those browned pieces really aid make the stock complex. Too, we have tried various red wines in this recipe, but by far Beringer Founder's Estate Cab. Savingon is the best to go with the roast. Once you popular the cork you have the rest of the canteen to get with your wonderful meal! This is definitely a put it in the oven and forget it repast; great on football sundays!
03/27/2011
This is the best pot roast I have ever made. It'due south easy to ready and full of flavor. I made an additional pocket-sized batch of the sauce in a saucepan while the pot roast cooked (wine, broth, thyme, seasoning). I found the pot roast'southward sauce to be sufficient but my hubby was happy to have extra, particularly for the leftovers. I served the roast with some warm, crusty Italian bread - yum! I'll definitely make this recipe again.
03/12/2011
This was really tasty. The only thing I did differently was add more than beef stock - I used 3 cans and 2 cans of water considering I wanted more gravy - I was using a four lb. roast. I as well did this on the stovetop rather than in the oven. It was a hit with my married man!
02/05/2011
I idea this pot roast was just so-so. Tasted like pot roast, aught special. Actually, the wine did make it "special," but not necessarily in a good fashion. I used a Cabernet Sauvignon and information technology added a kick of sugariness that I could accept done without. I found, besides, that the potatoes cooked faster than the carrots. If I were to brand this again, I would add the carrots at least 15 minutes before the potatoes. And, salt, salt, salt! I felt similar I was loading on the salt before browning, simply the dish lacked in saltiness.
01/15/2011
Excellent pot roast. Like shooting fish in a barrel to set, used bottom round roast equally information technology was on auction. Cooked it at 350 for iii hours and so left information technology in the oven with heat off until prepare to consume another 30 min. Rave reviews.
12/19/2010
Served to friends concluding night. Anybody raved virtually the tenderness of the boneless chuck roast. Slap-up flavor! I'k no gourmet cook but the compliments on my pot roast really fabricated me feel like a pretty good melt! I definitely volition serve this classic please once again presently! I beloved the results!
12/x/2010
Flavor is indescribable.I never dormant the recipes with the verbal amount as the recipe, merely in the stop is the same recipe with a personal touch. In spanish its call sazon. Today i'thou making it once more with a fiddling twist. Instead of chicken goop, Im using soy sauce mixed with the wine, kinda like ppl prepare brisket in Texas. anyway, I allow you guys know how information technology went.
11/20/2010
Wow, this was good. I never made pot roast before, but I followed the instructions basically to the letter (though I used more than carrots and mashed the potatoes, wow) and it was actually piece of cake and tasty. Now I'k swollen and bloated with succulent meat and potatoes!
11/fifteen/2010
This was great! I was skeptical that 2.5 hours in the oven would make it tender, but shredding information technology with the two forks worked well, and the meat was moist and tender. I might let it go alittle longer next time, in the first circular in the oven. Also, I used Chicken Goop instead of beef, and a cheap Shiraz. The cutting I used was a 2.5 lb lesser round. Information technology was really delicious and I'll make it over again, maybe for company next time. I used my Le Crueset dutch oven which works peachy for this, and cleanup was like shooting fish in a barrel.
eleven/xiii/2010
This is my get-to pot roast recipe and my family absolutely inhales it. Chuck roast performs the best for me, just I do oftentimes use bottom round roast because my grocery store has information technology on sale more often and it is succulent, too, though not quite as tender. I oft utilize larger cuts of meat as well and just add more than veggies and liquid. I e'er have leftovers which I make into beef stew past adding some additional beef broth. My hubby loves the leftovers as much every bit the roast. Highly recommend.
xi/03/2010
The all-time pot roast I have always fabricated! I doubled up on carrots and left out the potatoes just I will try them adjacent fourth dimension. I also deglazed my pan w/ the scarlet wine. In hindsight, I should have increased the amount b/c I didn't end up with much liquid in the end. Nonetheless nonetheless...information technology was wonderful!
08/16/2010
We love this roast, my hubby enjoys the leftovers every bit much as the start fourth dimension around. I sometimes leave out the potatoes and serve information technology with mash potatoes since the sauce is so tasty or you lot could sop it up with french breadstuff, yummy. I think the thyme adds a lot. For those who thought it was tough, yous must use a chuck roast, I prefer a shoulder roast, leaner roast volition be tougher.
05/01/2010
This was absolutely delicious! I volition definitely be making this again. I did not accept fresh thyme then I used about 3/4 tsp dried. So impressive I would definitely serve this for company. I do live at high distance so I broiled it for 2 hours so added the vegetables and baked for another 1-three/4 hours. Turned out perfect. The just complaint was that we should have doubled the wine and beefiness goop so we could have had more of the juices for our meat and veggies!
Source: https://www.myrecipes.com/recipe/classic-beef-pot-roast
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