Beef Top Round Steak Beef Arm Pot Roast
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08/20/2000
This is 1 of the first recipes I establish on allrecipes.com several years agone and I've been making it ever since. My recommendation: DON'T CHANGE Anything. When people complain that it's tough, merely they added water, it'due south their own error! Don't add water or broth. Don't add potatoes or carrots. Don't fifty-fifty change the amounts on the salt and pepper. But do exactly what the recipe says and y'all volition be happy with the results! I always am...only when I don't follow information technology exacyly, I'm disappointed.
09/09/2007
I picked this recipe because I wanted a plain pot roast without added vegetables, vino, beef broth etc. -- a recipe that allows 1 to savour the flavor of the beef. This is information technology! Followed the recipe every bit given, although my chuck roast was only 3 lbs. The roast came out very juicy and tender with a delicious flavor. There was a lot of juice in the pan, merely it'south a stretch to phone call it 'gravy'. You'll have to thicken and season it to get a traditional brown gravy but there's enough of juice to work with. For those who have problems, two suggestions: ane) chuck roast is one of the cheapest beefiness roast cuts and I've only been satisfied when purchased at a good butcher shop. The one's found in the grocery store usually melt up pretty tough and/or dry. I've too had practiced luck with chuck roasts from Whole Foods. 2) Make sure your roaster/dutch oven has a tight plumbing fixtures 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 volition plow out dry. Corking and piece of cake recipe.
03/09/2003
This was excellent...simply I'one thousand happier with the success of the gravy that was produced from this!! Cheers to the tips from the "gals" (flash) I added some beef broth to ensure wet, and per another reviewer, added 1/2 pkg dry onion soup mix. I did have to thicken a niggling by calculation some cornstarch (very piddling) but I assume its b/c I added a little too much beef broth. First-class taste, texture and overall, was much easier than I thought information technology would be!! Very excited to make this again!! Thank you Teresa!!
06/03/2005
My family loved everything well-nigh this recipe. The season was outstanding. I agree with others, FOLLOW THE RECIPE As WRITTEN. Go ahead and add together some other spices per your sense of taste just sear the meat equally directed and then season. I added some flour to the strained meat drippings and the gravy was wonderful. My hubby commented that it was the all-time roast I've ever made. I normally do a roast in the crockpot but not anymore!
02/18/2006
Great recipe! I used near a iii 1/two lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat as directed and added two cups of beef broth (I use the powdered burgoo, so I used 2 packets to make the 2 cups of goop) and put information technology in the oven for the outset 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used 1 onion, about 2 teaspoons chopped garlic, 1 greenish bell pepper, ane whole bunch of celery, baby carrots, red potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere's Seasoning, Worchestershire and a shaking of ruby-red pepper flakes. I didn't utilise the bay leaves. I but covered the Dutch Oven with foil and let it get for the next 1 1/2 60 minutes. It was FABULOUS!!! I tin 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 packet with a little of the "gravy" in a freezer null-acme bag.
12/31/2011
I made a couple pocket-sized changes. I sauteed the onions and garlic (quite a bit more than garlic than what the recipe called for, I'm agape) in the hot pan with a little butter earlier layering it in the bottom of the pan. I also added 1/two loving cup quality beef broth and poured 1/4 cup burgundy wine over the roast before covering it (partially considering a) I did not want a dry out pan under my roast, I knew from experiance that y'all desire some liquid in the pan to help cook the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that flavor is always a plus). I did NOT add the additional salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, in that location's one plate full of leftovers to fight over tomorrow. We loved it. Note: Covering the roast is a MUST. Y'all don't cover information technology, you will have a hockey puck instead of a roast. Have it from someone who did this once or twice when first making her own showtime roast.....or ii.
12/25/2009
Made this recipe 3 times. Starting time time followed directions exactly and it was delicious. Very flavorful with plently of au jus to make a slap-up gravy. (VERY Important TO HAVE TIGHT LID!!) Served with mashed potatoes & carrots. Adjacent fourth dimension used the basic direrctions and 1 more onion and ii more cloves of garlic...my preference. (Used grated sea table salt, information technology makes me feel like a real chef, especially when I wear my apron!) That time fabricated my recipe for boiled fingerling potatoes with butter & parsley with chocolate-brown saccharide/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole and so it could be gear up 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 chocolate-brown bits. Third time, I was missing the potatoes & carrots that are ordinarily made with pot roast. In a wearisome cooker many times what you lot proceeds in tenderness, you lose in flavor. I did not want to lose one taste bud of the wonderful flavor and tenderness of this roast so decided to add together halved potatoes and ane/2 sliced whole carrots. As well added a little beefiness goop. BOY! BAD MOVE! Adding veggies & liquid changed the meat (same Dutch oven). Veggies OK, but meat not tender and lost flavor. Making again tonite & will follow directions exactly like I did the second time. If anyone tin can suggest a manner to roast the veggies with meat and keep the flavor, let me know! Swell ROAST RECIPE!!!
07/26/2002
The best! Everyone who has tasted this pot roast has asked for the recipe. Now my hubby often asks me to make it. Even during the summer! YIKES
12/13/2011
Calling this "Beef Pot Roast" is a fleck similar calling a Lamborghini a "vehicle," or the Mona Lisa a "movie." Maybe "Beef Ambrosia" is more fitting. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing have-out, a pizza, or fast nutrient. The flavor is that of the beefiness without adornment. I fabricated it almost verbatim. I had found two thick top circular steaks which I had bought longer ago than I care to mention here, languishing in my breast freezer. They came to 4+ pounds altogether. And so the cut was substituted for chuck. Later on browning, I stacked them in the Dutch oven. I only cutting the cooking time by 30 minutes, since top circular is a much leaner and more than tender cut than chuck. Fabulous! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning it into such was a elementary matter of whisking three Tb of flour into about 4 Tb beef stock, adding 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 repast fit for a sultan. Ladies, if there'south a man in your life y'all'd similar to marry, make him this dish. He'll follow you anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is information technology, people. I've cooked pot roast a hundred different ways with all levels of results, but this one WORKS. I normally don't follow recipes to a T, however figured I'd effort it as written and make any changes from in that location since there were and so many expert 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 bucket, add a teaspoon of butter to smooth it out, bring it to a boil and then thickened it - that'southward 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 5 pound roast. Came out with lots of juices, however it was well overdone. After cutting and slicing, the meat only tasted good for nearly the first two minutes. Then it rapidly became dry and chewy without it sitting in the gravy/roast pot. I too thought information technology lacked flavor. I added lots of onions and garlic at the bottom to compensate for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, bone in chuck roast from a natural, grass fed moo-cow. Fortunately I checked it at one hour after the initial 30 minutes and it was simply a picayune over done, but still 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 lot desire to utilize the meat for say shredded enchiladas or some other purpose afterward the initial meal. It'south a keeper.
05/15/2011
I'll never empathise why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I accept tried many recipies for pot roast, and this one came out the best by far. DON'T season the roast before searing. This goes against nearly recipies I've seen, only that's why the others were all dry out. This i came out perfect. Nil needs irresolute.
02/18/2009
I have made this dish twice with perfect result each time. After reading the reviews, I fabricated merely 1 change, I continue roasting for ii 1/2 hours at 300 degrees instead of 1 i/2 as the recipe calls for. Subsequently the 1 1/2 hours, the roast I used, three.five lbs, was non tender, the extra hour moved it to fork tender. When my wife asks me to repeat a dish within ii weeks I know I accept a hitting! Thanks for the great, simple recipe!
03/09/2003
This was fantabulous...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (flash) I added some beefiness goop to ensure moisture, and per another reviewer, added 1/ii pkg dry onion soup mix. I did have to thicken a piddling by adding some cornstarch (very little) simply I presume its b/c I added a lilliputian too much beef broth. Splendid taste, texture and overall, was much easier than I thought information technology would be!! Very excited to make this again!! Thanks Teresa!!
11/ten/2012
I am a bad melt. And so 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!! Information technology was succulent!!
03/27/2011
This is the best pot roast ever. I use to make pot roast in the crockpot and although it would come out tender, information technology seemed like all the flavor was sucked out of the meat. This recipe keeps it simple and allows the true taste of the meat to smooth through. The broth makes a wonderful gravy and the meat is so moist and total of season. I agree with others who have posted non to add any liquid. I recall if yous add liquid to brainstorm with it is kind of like boiling the meat rather than blistering it. If you lot accept not tried this recipe yet, do it, you will be happy you did.
02/10/2010
Not only did this make a very pretty roast, simply information technology was juicy and tender. In order to brand a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with 1/8th cup of cornstarch, i 1/ii cups of beef stock, a pinch of white pepper and 1/4 teaspoon of basis black pepper. That fabricated enough gravy for meat and mashed potatoes to serve 8.
04/18/2011
OMG!!! 1st off, I used a ii.75 chuck roast (boneless) and 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 flake worried about it not being flavorful, I dear BIG season. This came out incredible!!! I only wish I had made the 4 lb roast. I tin can't stand the crock pot method, not sure if I'thou doing something wrong, only mine ever comes out dry out & stringy. This was nothing like that! I will never make a pot roast any other fashion! Cheers for this recipe!
10/25/2008
Absolutely crawly! I, also, added a bit of beefiness broth, and later on reducing the temp, cooked this for 2 hours. So tender, moist, and flavorful! I don't have a dutch oven, then I simply seared this on all sides in a frying pan, and then put the roast in an 8x8 drinking glass baking dish, covering very tightly. I recollect that baking this in a dish that the roast fits snugly into is another key component to keeping this roast moist. We are making French Dips with the leftovers!
04/eleven/2013
Just made this roast according to the recipe. It was very flavorful and the gravy, awesome. I made a two lb roast cooked @ 325° F for ane/2 hour and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast fe 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 around to melt in the oven. Seasoned everything with steak seasoning. Everything turned out great. Although I idea the potatoes tasted a bit like carrots. I was surprised that this produced a good amount of juice. I have always made my roast with a inch or and so of water added earlier the oven. This tasted so much better and the potatoes were nicely roasted. To the gravy I added 1 cup of water and a bouillon cube, to stretch it, we like our gravy. To thicken I stirred in 1/4 cup flour mixed with a little h2o. Great recipe, thank you.
11/08/2010
Nosotros 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 will use this recipe whenever I'm in the mood for pot roast. Thanks!
01/04/2011
This is the get-go time I've fabricated a pot roast without a crock pot. This was tender without the sogginess that I've become accustomed.
12/11/2010
delicious!! cooked in 1 c. beefiness broth plus one c. red wine. added boiled baby yukon gilded potatoes and baby carrots to the gravy after roast was done cooking, then served all together. sooo good.
08/04/2009
This is my second time to review and this even though it is my "get-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. Practise NOT Not NOT Not add broth, juice, water or any liquid. The only change I made was since I was out of bay leaves I used rosemary for my seasoning and it was delish. PERFECTION!
04/28/2011
My family LOVES this dish- ane of our favorite comfort foods! I don't modify a thing- except, I add cutting upwardly potatoes and baby carrots 45 minutes before it is finished cooking. The seasonings, onion and garlic flavor the veggies too so you lot have a complete meal. And, I add a little cornstarch or flour to the pan juices to make a very tasty gravy! thanks Teresa!!
04/12/2011
I was looking for a different manner to melt 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 information technology. This is definitely a keeper.
xi/28/2010
The flavor was delicious. Thanks for the recipe.
02/28/2010
Mind EVERYONE!!!! If 1 follows this recipe exactly equally written, ane will become a wonderful, tasty & tender beef roast. The secret is the searing without calculation extra liquid. One may flavour with extra onion or garlic (not needed however). Please do not change the recipe & then give it a bad review. Brand some mashed potatoes & steam some veggies & dig in! It is succulent when made every bit given.
03/07/2012
The all-time pot roast ever. I added vegetables & it still turned out dandy!
03/28/2012
Just made this last night and let me tell you lot it was sooooo good. Information technology 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 on each side for 4 minutes (timed) I did not impact them, except when added my seasonings to them while cooking which is onion pulverisation, accent, worchestershire sauce and pepper. Instead of using 2 garlic cloves I used one big and 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 almost 20 minutes and the residuum of the time was uncovered. This combination of things made it'due south own juice/sauce and it was sooo good. Also I didn't have bay leaves so I left that out...didn't miss them at all. Thanks for this recipe && I don't fifty-fifty similar Pot Roast but this was good!
11/16/2011
Simple and tasty. I had a one kg (2-lb) roast for the two of u.s., then afterward the initial 30 min @ 325° and 1 hr at 300°, the internal temp was 180° (well done). Information technology was bully, but next time I might cutting information technology dorsum to 45 min.
04/ten/2012
Loved this ! The more than color you get on the sear, the more than flavour your roast will have. And a cast iron skillet is perfect for this recipe, as it goes from stove top to oven and the cast fe will go you a sear that no other pan tin. When you're plating this, scoop upwardly a generous portion of the onions and garlic off the bottom of the pan and serve them over some peachy mashed potatoes. They were the absolute best part of this !!! 1 alarm: Scout the roast weight. I did a 2 pound but failed to reduce the cooking fourth dimension as the original recipe is written for a 4 pound roast. It came a bit overdone (still succulent) merely that was entirely MY fault.
09/08/2009
This recipe is unbelievable! So simple and straightforward, with amazing results. The two about important things to keep in listen for this recipe to succeed are: i) Do NOT have shortcuts when searing the meat. Allow 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 ain delicios broth while cooking. The But thing I inverse was to use four garlic cloves instead of 2 (I admire garlic). This goes in my permanent recipe collection as an instant classic!
x/28/2010
I had almost a little over 3lb boneless chuck but cooked it exactly the fashion the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the last hour. I don't accept a Dutch oven and then I seared the meat on top 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 abroad. The dish turned out actually good, very flavorful. My fiance and company loved information technology. Although I would have liked it more if it was more tender but it however satisfied everyone's hunger. I had plenty of leftover and it was fifty-fifty better the next day.
eleven/01/2010
Information technology was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yeah confirmed. Exercise non modify a thing about this recipe. Follow directions equally written.
11/22/2007
I love the recipe. I make information technology everytime nosotros have family gatherings. I practice have to change some of the techniques just otherwise the recipe is bang-up. I buy chuck roast make sure it has a little fat on it, the fatty makes the meat cook better. I besides season my meat the night before with Lawrys seasoning common salt, and then wrap it in plastic wrap and refrigerate it. Searing the meat is practiced. I put it in the oven at 350 degrees and keep information technology covered and only let it melt until the meat is able to pull autonomously with a fork. And so, I volition uncover it for 1/2 60 minutes to brown it and all done. Everyone in my family loves information technology and I take to bring it everytime we have a gathering. The recipe is a great concept and a big striking.
11/21/2010
Made this concluding night for dinner & everyone loved it. Very easy to make
01/31/2010
A dissimilar fashion to make pot roast if you don't want to get out the crock pot. Creates an earthy rich gustation different than most crock pot recipes, and information technology is quite tender to for the quicker cooking method. Nevertheless, there volition not be the juice neccessary to make whatever gravy! And, the vegetables exercise not roast with it, then yous volition accept to make them on the side. I tried it in the pot one time and they just get as well greasy and the meat loses some of its tenderness, every bit the juices get soaked upwards by the vegetables. In add-on, make sure that you trim off extra fat, considering it will not cook away similar 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.
ten/12/2009
I rinsed and patted dry my 3 lb. roast start, so basted both sides with olive oil and added seasonings, then seared the roast on the grill for 4 min. each side (seasonings were Montreal Seasoning, garlic salt and onion powder). Had the blistering dish in the oven while it was pre-heating and placed the seared roast ontop of 1 bay leaf in baking dish. I poured on the SIDE of the roast (not over the tiptop) a one-half can of Swanson's beef broth (depression sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on peak of roast prior to covering. The olfactory property in the business firm was crawly! Took information technology out after it's first xxx minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves around the pan and placed snack size carrots around one side and big peeled Idaho potatoes (quarted) around the other. Placed more large cut onion rings on top of veggies - added Lawry'southward seasoning (on carrots, potatoes and onions merely). Cooked additional 1 i/2 hrs and I was really surprised how tasty the veggies were one time we served it! They cooked thoroughly yet still stayed firm - and not mushy. Next fourth dimension, I'thou going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat really added to these veggies and my kids wanted seconds. Usually they want more meat! Enjoy this recipe. It'due south simple and time efficient. Hardly any prepping. If you have 2 hours - your practiced to go with this delicious meal.
04/fourteen/2008
This was the first time I made pot roast and this is the perfect recipe. I fabricated this recipe twice. The first time I followed information technology exactly. Later I took the meat out, I added some red wine to the gravy and cooked information technology. It came out really good merely the gravy had a stiff onion flavor which some people may not similar. The meat was as well a little tough. The second time I made it, I added some water before I put information technology in the oven. The meat was so tender this manner! I still added red wine to the gravy and some cornstarch to thicken. I definitely suggest calculation some liquid earlier puting the roast in the oven.
10/17/2011
This was fantastic! I have never been able to make pot roast without a crockpot. otherwise it is dry, overcooked etc. I added a little bit of cerise vino to the onions and mushrooms and abotu a Tbs of chocolate-brown gravy mix to thicken(after cooking). I likewise added some mushrooms with the onions. I will definitely make again.
09/fourteen/2001
OMG! Thank you Teresa! This was my very first time making a roast. I was very intimidated in doing and then. But I found this recipe and it sounded very simple. Then I made it for dinner tonight. Information technology came out very tasty. I added reddish potatoes and carrots at the half hour mark when I turned the oestrus down. They turned out perfect. My hubby loved it and then did my ii twelvemonth old! Cheers again Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How tin the pot roast exist so delicious then easy at the aforementioned time?
04/04/2011
Definitely added to my favorites. This was the all-time roast I have e'er made. I made it in a cast atomic number 26 dutch oven and followed the instructions EXACTLY and it was PERFECT! Do non alter a thing. The roast was tender and juicy. The searing, which was super easy, fabricated it look beautiful. And my favorite function of the whole matter was the gravy that the roast fabricated in the bottom of the pan....OMG, it was delicious. I tin't finish 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.....Do it! You will not regret it!
11/08/2010
Best Pot Roast recipe always....very like shooting fish in a barrel...followed directions to a T.....excellent!! 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 dear this recipe!! Thank yous so much for posting it!!
09/12/2010
Very skilful and tender. I followed the recipe exactly but added carrots and potatoes during the last hour of cooking.
03/08/2007
I really wanted to like this recipe especially after reading all of the rave reviews. I have been making pot roast with my old family recipe for quite some time simply I always welcome a change.I followed the recipe exactly except I added a tin of beef stock to the pot. The pot roast was shoe leather and the Just affair my husband wanted seconds of was the gravy to try and moisten the meat at all! I am used to pot roast that falls apart literally the infinitesimal you stick a fork into information technology. Hubby actually said "what happened to the other pot roast"? I am actually deplorable only we didn't similar this at all.
01/09/2012
This is the perfect pot roast recipe without changing a thing!
03/06/2012
My husband made this today with ii changes, he put all the onions and garlic on top with the bay leaf and added two pats of butter. SUPER TENDER. WHOLE Family unit DELIGHTED!!!
08/22/2010
This was one of the all-time roasts I've ever fabricated! I followed the recipe exactly as written, using a round Le Creuset french oven. The meat was tender and juicy. Make sure you sear the meat before putting it in the oven. It makes all the difference.
02/03/2004
ok, I did utilise a different cut of meat, and then that is probably why the meat was tough, but other than that, I followed the recipe to a "t" and I was disapointed. It was bland, and we all had to put steak sauce, or ketchup on it in social club to give information technology some season. I consider myself a expert cook, and boy was I embarassed with this meal. We had to fill upwards on the potatoes.....lol
12/03/2008
I accept fabricated this several times with a sirloin tip and information technology is absolutely fantastic. Take also added potatoes and carrots to roast. Best result was in a LeCreuset pot, going from stove top to oven. The meat is tender and moist, the gravy/juice outstanding.
11/20/2009
Wonderful! This was the first time that I have cooked a pot roast like this. I followed the directions exactly and information technology was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy excellent. This will be my keeper pot roast recipe.
03/02/2012
5 mega-stars! Followed the original recipe and its by far the best roast I've ever made. I'd never get back to a crock pot and/or goop. Satisfying and delicious.
eleven/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 sale and only cost a couple of dollars and so if it didn't piece of work out no big bargain. What a surprise information technology was, juicy, tender and terrific flavor. I did it just like the recipe said to do it. I only 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 cross rib roast but the meat turned out dry and a little chewy. I accept cooked this type of meat in the cook pot for 5 or more hours with a rub and it has always turned out very tender and moist. Perhaps it was the type of roast in the recipe because it unremarkably has more than more than fatty in it. I wasn't crazy well-nigh the flavor-besides much onion flavour.
01/24/2011
Just fabricated this tonight, information technology was delicious! I didn't have a dutch oven, so i just simmered the roast in a pan and so transfered information technology and everything else into a deep casserole dish. It turned out cracking!
xi/12/2011
awesome! My husband and I ate about of the roast (1kg size) at one sitting; we both loved the sense of taste. Since the size was a little smaller than the recipe, I only cooked it for 1 hr at 300 (after the initial 1/2 hour at 350). This recipe is a keeper!
12/03/2010
You lot can't over cook this recipe! I left it cooking for virtually 1 1/2 hours besides long and the bottom got a little brown but it was fabulous! Information technology didn't have enough onions for my taste so 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/thirteen/2015
First fourth dimension I followed it exactly and information technology came out perfect, though no "gravy" the onions are almost caramelized and packed with flavor. Though tempting don't put in actress veggies- the added moisture from them is too much in the pot which overcooks the roast (made this mistake the second time). For smaller roasts (~2 lbs) I cut 10 minutes off both oven times (and so 20 min @ 325 and 1:20 @ 300) and information technology comes out great, still fully cooked through merely not tough/overdone.
12/19/2011
I made this exactly as stated, and it was not to my liking ... so disappointing ... I should have stayed with the ol' crockpot ... it never fails me ....
05/nineteen/2014
Great pot roast recipe. I like that it's merely meat without the added flavors of carrots and other veggies. Cooking fourth dimension was perfect even though my roast was but 2.5lbs. Served it with mashed potatoes and roasted brussell sprouts. It's a keeper!
11/11/2001
Mom would make her famous pot roast for me as a special meal for my altogether. She passed away last year and I regret non having her recipe. This one comes and so shut, my recipe card volition read "Mom's Pot Roast". I tin't wait to have my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including one previous recommendation to add cerise potatoes and carrots when you start plow oestrus down. One boosted item I added was to milk shake a little Cavender's greek seasoning over meat at the aforementioned time. Turned out perfectly! I do non hateful to push the Greek seasoning but take found it to exist the perfect blend of spices in just well-nigh anything! This recipe is a definate keeper! 2 thumbs upward!
12/16/2008
Per lots of reviewer's suggestions, I added about ane cup of beef broth before putting the roast in the oven. It turned out very flavorful and tender. I roasted information technology for a little while longer and let information technology remainder for about 30 minutes. I would definitely make this again!
01/16/2011
Very moist, and the gravy is good, nonetheless, I wish it had more than flavor though.
11/03/2011
very good...fixed exactly how recipe said also...simply suggestion to anyone else....Become TO A BUTCHERY, if possible, for your roast....got mine at Costco and it was extremely fatty and just non quite to my taste...
11/05/2010
my sons raved over this, said it was the best dinner ever!
01/26/2008
The recipe results in a great roast. I browned the beef roast in a heavy cast iron Dutch oven, then followed the recipe and simmered the roast for several hours. The outcome was a moist and tender roast; it was delicious.
10/26/2010
Great aroma 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 ii hours. Awesome!
01/22/2014
added around a cup of crimson wine. I died and went to heaven
02/26/2014
This was SOOOO good. Manner better than whatever boring cooker roast I've done. Total of season and and so tender. My family loved it. I followed the recipe exactly until the end. Then I took the meat and excess onions out to employ the sauce for deglazing. I added i/three cup of red wine, mushrooms, salt and pepper and rounded it out with butter to accept 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 e'er trust allrecipes.com so I thought I'd effort this recipe. I noticed some people said the roast was dry. Information technology dawned on me that nowhere in the recipe does it tell y'all to add broth! Tho when you get to the final line and it says to top with onions and gravy, I'one thousand thinkin' you're non going to become a gravy without a liquid!! I followed the recipe and after the outset 30 minutes, I added a half cup of beef broth and a good splash of cherry-red wine. Now we take gravy. It tasted a piffling bland so I added a couple of teaspoons of Gravy Principal (or Kitchen Bouquet) to give information technology gustation and colour. Excellent...NOW information technology's perfect!
02/24/2003
This made a great cold weather meal. I added 1 packet of onion soup mix and 1 c. water. Turn out great!! The all-time pot roast I've e'er had. Volition make again!
xi/28/2010
PERFECT!!! Simply a piddling modify...get-go I dredged the roast in a flour, garlic pulverization, rosemary, salt, & pepper mixture and used 2 shallots instead on onion.
12/26/2005
This is the bones, quick, and simple way to become a pot roast done. Tastes cracking!
10/06/2010
I loved it!! The meat came out so moist!! And the gravy that it made was fantastic!! Did non change a matter either. This is a keeper!
10/23/2010
I made this recipe a few years ago and I could non remember where I institute it. My hubby has raved about it always since! I finally decided to search on this site and I Institute IT!!! He is begging me to make it again tomorrow for Sunday dinner. I tin can't wait! This is the BEST recipe for roast we take ever had!!! I did not alter a affair!
02/xiii/2008
This was the All-time pot roast I've ever fabricated! Moist, flavorful, almost melt in your mouth. I used one reviewer's communication and followed the recipe EXACTLY. No h2o or other liquid needed. This 1 is staying in the front of my personal recipies book.
01/13/2007
SUPER tasty and like shooting fish in a barrel. Didn't have time to practice crockpot so tried this 1. Can't accept traditional pot roast in my house with out the carrots and potatoes. So I sliced and chopped about four each and put a picayune 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 effectually pot roast, did aforementioned with onions and bay leaf. Crawly tender and flavorful, enough juice to brand nice traditional gravy. Wasn't a bite left. Had spur of the moment visitor, fabricated some egg noodles to surround information technology. Everybody was happy campers. May never use the crockpot version over again.
12/24/2010
Wow! That's the best manner to sum upwards this recipe. I didn't practise anything different, only followed the directions. My family unit admittedly LOVED it! Easy to brand and has fantastic flavor.
11/xx/2011
I have tried a lot of different pot roasts and tend to lean more than to the fancier recipes, vino, different spices, etc. Decided to try this recipe, I added ii russet potatoes and iii large carrots, cut in half and in thirds, use Kosher salt, and eyeballed it, this has to be i of the best pot roasts I accept ever cooked, thanks for a uncomplicated, easy and tasty recipe.
eleven/ten/2002
I've tried to make this recipe twice and both times it has come out hard and flavourless. I am normally a skillful cook but non so good with beef. I would not try this recipe once more.
12/15/2011
likewise dry, like a baseball mit
02/14/2011
I take been using this recipe since I discovered it three years ago. I deglaze the pan before calculation the onions and garlic and also add most a loving cup of beefiness stock. I take likewise on occasion added sliced mushrooms. Perfect results every time. Thanks for the mail service.
07/01/2011
Very simple and very yummy. I didn't cook my roast as long b/c it was smaller. I retrieve next time I'll add some baby carrots to the pot towards the cease of cooking.
09/01/2011
Perfect pot roast. I made it exactly as the recipe said and it came out cook in your mouth tender and perfectly seasoned. I'll be making this again.
04/06/2010
Wow! Equally a dominion I do non like roast. I don't like mushy, stringy meat only that is not how this turned out at all. I accept several cuts of beef from buying 1/eight of a cow and was saving the roasts until last, as this is the worst part every bit far equally I'm concerned. But this recipe was not only easy, information technology was good! I followed the recipe exactly and it was a hit at dinner.
01/15/2008
Used my cast iron slow cooker. I recollect you tin utilise whatsoever good size roast west/ this recipe. Make certain to brownish for iv min. on all sides, very of import to continue meat juicy. I too added veges to bottom of pan,with fresh basil and oregano.west/ one can beef stock. I used meat tenderizer west/ spices forked into meat. two packets of onion soup mix westward/ water. I besides would cut time to 15 mins 325 and ane hour at 275 then permit sit for 30.
12/21/2010
Excellent recipe! I was hesitant most the chuck roast but was pleasantly surprised at the tenderness and gustatory modality! I only added seasonings, potatoes, carrots and Marsala wine for marination. Enjoy!
07/01/2005
Fabricated this pot roast last night and was very surprised. Normally I do not like meat overcooked (which is ordinarily the case with potroasts). This turned out moist and fifty-fifty slightly pink. I did perk it upward by adding 1/four cup each of red vino and beef broth. Cheers for an first-class recipe.
09/21/2010
Elementary, flavorful pot roast. I've made them in the past with added liquid, however I do prefer it without equally it seems to intensify the flavor of the roast. This made 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 five year quondam picky twin boys, and a finicky husband. They nigh licked their plates clean. :)
11/05/2010
Very proficient standard recipe.
10/11/2007
I wasted a xx dollar roast on this recipe. I thought I would change it up a trivial and try something new and I HATED It. The meat wasn't fifty-fifty shut to being done, it was tougher and so leather and the texture of the meat was only horrible. I volition stick to my 8-9hrs in the crock-pot and accept the extra time 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 but I used a bottom circular roast which is generally bacteria than a chuck roast. I did add the Lipton onion soup mix and 1 cup of water and likewise added carrots and potatoes to the roast pan. The veggies were excellent tasting. I enjoyed the flavour 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 prissy gravy.
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Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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