How Much Roast Beef Lunch Meat Per Person
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03/16/2012
I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I'm a one person family unit). I used the other ingredients at their original volumes though and it made an absolutely crawly mushroom gravy. I served information technology over egg noodles. The leftovers were even meliorate! The business firm smelled amazing while information technology cooked. True comfort nutrient and a keeper recipe. Cheers, Chef John!
08/28/2012
I'm a fairly proficient deadening cooker user and have made many a pot roast in mine. I have to say this recipe went then far beyond my expectations as to be astounding. The true middle of this recipe is the braising of the beefiness. I went beyond my usual Carmel color and went ahead to an near blacked meat. The reward was some of the most beautiful sauce I've ever had in a pot roast. Virtually 1/2 an hour earlier completion I added several quartered potatoes only because and the sauce made them the other star of this great repast. I've used several of your recipes over the past year or and then but really wanted to provide comment on this i as 1 of your finest. Skillful sometime fashioned America cooking on steroids! Thanks for all y'all do Chef John.
04/16/2012
Okay for the most part. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the U.s.a.) this is likely to come out overly fatty. The flour is non necessary- use a nonstick pan to chocolate-brown the meat. If you want to use flour to thicken the liquid, it should be added near the cease- long cooking volition destroy about of it'south thickening ability.. I have no thought what the food industry has confronting beef stock, just it's a meliorate choice here (and many other places) than craven.
10/xviii/2013
I've fabricated this recipe twice, both times its turned out fantastic! Second fourth dimension I made a few tweeks based on other reviews. I used a iii.13 pound boneless roast (for two people with leftovers) and seared it until almost burnt on both sides, ie got prissy nighttime coloring and a nice crust on the roast. Only additions/changes I did were: I quartered Yukon Gilt potatoes (like half-dozen-8 potatoes) and put them in with the celery and carrots at the bottom of the pot. I put the roast right from the searing pan into the crock pot on peak of the veggies and let information technology balance in there instead. I used Beef Goop instead of Chicken Goop and got a bully rich flavor and I added 1 Tablespoon Depression Sodium Worcestershire to the mushroom/onion/broth mixture and let simmer before I poured over the meat. It smelled bang-up when I walked in the door and made a cracking dinner (and leftovers) on a cold October night subsequently work! Highly recommend!!!! Thank you Chef John!
05/13/2012
Great recipe, and the mushrooms/onions/garlic mixture on peak of the meat is bang-up; I used this equally a basis for my crockpot pot roast today. The only things I did differently were to use beefiness broth instead of craven broth (seems a better fit, reinforces the beef flavor), and deglazed the mushroom/onion mixture with 1 loving cup of red wine (scrape the bottom to get all the good $.25, and so simmer until the wine is reduced), and then used only ane cup of beef broth. Nothing smells improve than pot roast cooking all day long in your home! I posted the recipe and photos in my blog, world wide web.culinaryspirits.wordpress.com .
04/06/2012
This was the best recipe i have plant so far. I have been trying for so long to brand a tender roast and end up with something quite similar to a brick... In this recipe I put the crockpot on low instead and used chuck roast with a lot of marbling and it was astonishing! Thank y'all Chef John!
04/15/2012
Someone mentioned about not tasting the fresh herbs. fresh herbs should be put in towards the end of the cooking fourth dimension, otherwise they lose their intense flavor. Maybe more than should exist added towards the end.
03/22/2013
This recipe is a real winner!! Be sure to follow the directions through and you will exist extremely satisfied. Information technology takes about 20-30 to prep the meat and sauce before you add together it all to the crock pot. And then if you're making it earlier y'all leave to work, call back that. Once I came dwelling house, information technology was perfectly tender and set to swallow. I removed some of the juice in the pot and fabricated a easy gravy. Start with the roux, equal parts butter and flour in sauce pan, whisk together til information technology looks like frosting. And so slowly add the juice that you removed from the crock pot. Add together table salt and pepper to gustation. Permit simmer and boil til information technology reaches your desired thickness.
04/07/2012
Keen dinner and leftovers make a great stew for later on. I make one addition. I add two tablespoons of Sweet Vermouth.
03/31/2012
This was delicious, no need for gravy,the mushroom mixture really keeps the meat tender and very flavorful! My husband loves to serve with egg noodles and blood-red cabbage. Reminded me of Dominicus night family dinners when I was a kid just improve, a family favorite!
04/03/2012
We liked this dish very much. Information technology did indeed need common salt pepper after cooking. I also wish I could've tasted the rosemary and thyme more. Mayhap I will try calculation a fleck more next time. Any suggestions? I followed the recipe except using a top roast and adding blood-red potatoes to this dish, fantabulous!
07/26/2012
Succulent! As suggested past other reviewers, I substituted beef broth & cerise wine for the craven goop and threw some peeled, quartered potatoes in the slow cooker about ane.5 hours earlier the end of cooking. Also, I used a 3 lb boneless chuck roast. The run into was tender and the sauce/gravy was delicious! Will definitely cook over again!
04/15/2012
YES Yep YES!!!!! (i added a splash of red wine with the chicken broth...ok maybe more than a splash) You accept to sear the meat as John says, information technology gives it depth. I take also made this using herbes de provence for the seasoning
02/21/2012
Soooo proficient. I used rib roast in place of chuck roast. My family loved information technology.
03/30/2012
Loved this receipe. Used what I h on paw so used boneless roast, canned mushrooms vs fresh, added sherry wine to broth. I love vegetables so doubled carrots and celery and added some potatoes I had on mitt.
04/16/2012
My family said this is the all-time roast I accept ever made, not really any "leftovers" left. Followed recipe exactly except I had to use dried herbs and after reading previous reviews, I added a little more table salt and pepper. I got a late start so ended up cooking in oven at 250* for about 4-4.5 hours. They didn't even want to bother with eating it over noodles or mashed potatoes. Side by side fourth dimension I will add potatoes, but volition have to use larger roast if I want leftovers or plan to feed more than than only my married man and 11 yr sometime son equally they devoured a 2.5 lb roast. I wasn't certain near the chicken goop, but the rave reviews erased my doubts and the house smelled fantastic!
12/21/2012
I used a 3 lb. boneless tip roast and omitted celery due to our personal preferences. I also used jarred pre-minced garlic, stale herbs, pre-sliced infant bella mushrooms, and merely under 16oz. baby-cut carrots to brand information technology easier. I'1000 no chef and accidentally added the tomato plant paste earlier the flour, LOL, only this roast was delicious! I didn't even carp trimming the meat like I usually do (was running out of time for it to be set for dinner) and the fat literally just fell off the meat when pulled out of the cooker. The resulting liquids resembled a sauce or gravy of sorts, and was tasty on the mashed potatoes. This recipe is the very first matter I've ever cooked in a slow-cooker. (Grandma's '70s 4 or 5qt. old-school cooker lol! Thanks Grandma!) I love that this is the but roast I've found and then far that included rosemary (my absolute favorite herb) and also idea it was super cool that information technology did NOT include creamed soup or liptons onion soup mix (not that I'thousand antisocial on those recipes... they are actually yummy too!). Thanks for such a delicious addition to my recipe box. I'1000 sure information technology will be a recurring meal for u.s. hither! :)
07/23/2012
Cooked a 4½ lb boneless roast (that came tied from the butcher) for 7 hrs in the crock pot, for four people, and it turned out Groovy! Everyone agreed that it was the best roast and best gravy they had ever eaten; fifty-fifty afterwards we were done, we cease ourselves from picking at the leftovers. The roast was literally falling apart and had information technology not been tied, I could not have gotten it out of the crock pot. I followed the recipe exactly, except I used ½ cup red wine and increased the chicken stock (full-bodied) to 4 cups.
03/31/2012
Simply Delicious! Fifty-fifty my xi yr erstwhile who hates anything other than hamburgers asked for seconds.
04/17/2012
Best pot roast I have e'er made. I did double the corporeality of fresh thyme and rosemary as per another reader'south proffer. The gravy was spectacular; I loved the fresh taste without the overload of table salt y'all go when you lot add stale soup mixes or condensed soups. Served with yukon gold mashed potatoes. Crawly repast!
10/21/2012
I seasoned with tenderizer mccormicks steak seasoning garlic salt onion salt basis pepper. Floured and seared. In same pan sautéed onion and garlic. In slow cooker 1 can beef stock add roast put package of onion soup mix westward/ a little water so add onion and garlic. Proceed on low until it simmers lower to keep warm. Add veges to crock and turn dorsum to low. When simmers turn back to keep warm. Moist not over cooked.
07/12/2013
I was psyched past all the rave reviews on this recipe. The beginning seemed fairly labor intensive for cooking in the crockpot (I usually stick to the "only dump everything in" kind of recipes) but figured if it helped me make a decent pot roast, it would exist well worth it. Unfortunately, my labors did NOT pay off. I followed the recipe EXACTLY with the exception of using dried herbs vs. Fresh. My pot roast came out very dry, and when I say very dry out I mean we could hardly eat it.
04/17/2012
I just made this and it was nifty. I didn't change a affair and it was perfect. Thank you for the keen recipe.
08/01/2012
My first try at a crock pot roast - absolutely fantastic! I don't like mushrooms, merely it was all the same astonishing. Cooked pretty much as the recipe stated except that at the end I added some cornstarch/water to assist thicken my gravy. My cutting of meat was a Beef Eye Circular Roast, iii.52 lbs. I cooked on loftier for 5 hours, and so reduced to low for probably some other hour.
04/18/2012
THE All-time POT ROAST!!!!I used 1 can of chicken broth and three/4 loving cup of red wine. Cooked information technology on top of the stove for 6 hours. Sooo skilful!
10/13/2012
Another hit! As Chef John indicates in the video, using the correct technique is important. Definitely worth the time to give your roast a good sear along with prepping the mushroom and onion to a caramelized land prior to adding to wearisome cooker. Only minor change I made was to apply 2 cups (homemade, no sodium) chicken goop and ½ cup dry red vino. If you're using the 7-bone roast, plan to spend some time skimming off the fatty. Served over extra broad buttered egg noodles.
09/xvi/2013
This is the all-time pot roast I accept e'er made. All I tin say is wow. Reminds me of the style my mom made it growing up. Tender pot roast, wonderful flavour and a good smelling business firm also. Fabled served over mashed red potatoes with the bootleg gravy on top. No changes for me, I similar it the fashion information technology is.
04/16/2012
This is the same bones recipe I have used all my life. I have ALWAYS felt anytime you braise whatever meat in a crockpot or in the over, it'southward important to sear the meat (with well-seasoned flour) to help impart boosted flavor and colour. It also helps to thicken the sauce/goop which is makes a great gravy.
05/08/2012
This recipe was absolutely astonishing! I wasn't able to find a 5lb bone in roast. I used a 3lb boneless. I also didn't utilize mushrooms because of a food allergy. The meat was moist and tender and so delicious! I strained the juices and added a flour slurry and made a gravy. I also added small white potatoes and had a complete meal in the one crock pot! Information technology was delicious. My boyfriend devoured it. I would absolutely make this again.
06/xviii/2012
Just made this for dinner with guests and it was a HUGE hit. I've made lots of roasts and this was pretty much the all-time I've had. I used a three pound sirloin roast, cutting the chicken broth a fleck and added a half cup of red wine. As well used dry vs fresh rosemary and thyme. Flavor was fabulous.
01/10/2014
Loved this recipe every bit I LOVE all of Chef John'due south recipes!! I e'er add to my recipes, just because that's who I am LOL.. anyway, used a 6 lb boneless "English Roast" cause that is all I had on hand, added 1-1/two cups of ruddy wine to deglaze pan after I added the tomato paste (a chip more than than called for), added way more than carrots, mushrooms and garlic (cause I accept a large eatin family unit), added "quartered" ruby-red potatoes about 1-ane/2 hrs prior to turning the crock pot off (because I was lazy and didn't feel like making mashed). I turned crock pot on everyman setting and cooked all 24-hour interval YUM YUM!! Also, no fresh spices that twenty-four hours so I used dry out. I am not a lover of THYME, then I will get out that out next fourth dimension haha(PERSONAL CHOICE!!!). Also I always add more spice than recipes call for, only because we like a LOT of spice!! Side by side day, served dish with spetzle and OMG was it GOOOOOOD! Thanks Chef John for some other Cracking RECIPE! Dearest YOU MUCH :) and Bon Appétit!
08/10/2012
And so easy and very good! The beef was so juicy and tender - it fell off my fork! We didn't accept all the vegetables and then nosotros added broccoli and I likewise added potatoes, because I couldn't imagine pot roast w/o potatoes!
04/15/2012
Delicious! Looking for a good dwelling house cooked beef meal? Give thanks you Chef John.
06/09/2013
Five stars for tasting good and for being a deadening cooker recipe that doesn't accept canned soup or whatever other candy food. I have had such a hard time finding tedious cooker recipes with whole nutrient ingredients, and I will use this ane as a guide to experiment with as I try to expand my dull cooker repertoire. Try this instead of the one with two,000+ reviews that does no more than throw a can soup and a seasoning packet (both loaded with msg, cholesterol, and preservatives) into the crockpot. It tastes way better, information technology's way healthier, and it only takes about ten more minutes to put together. I am not a fanatic when it comes to eating "naturally," but I do similar to swallow real food.
01/nineteen/2014
I unremarkably brand pot roast in a cooking pocketbook, merely tried this recipe for a change. Nosotros were delighted with the tenderness of the pot roast, and it fabricated a prissy gravy subsequently I removed all the yum-yums one time the meat had been removed. I added cut-up potatoes with well-nigh ninety minutes left to brand certain they were done and that worked out well. The cooked-down celery fabricated a bully topping over the meat later carving it. Next fourth dimension I think I'll effort beef stock vs chicken stock, just to see of it's whatsoever improve. Recommended!
04/x/2012
This was fantastic! my daughter wanted seconds! :) Wait forward to making it again...and once again. Thanx!
06/17/2013
This is WAY labor intensive and actually didn't merit all the work. I'll stick with my basic broth and Italian seasoning over a beef roast with cut-up veggies in a crock pot. Takes 1/4 of the time and the flavor is amend.
03/xviii/2012
Wow what a good, piece of cake, and wonderfully comfort food dish! I fed our family and the neighbors on this delightful hateful.
10/07/2012
I usually beloved Chef John's recipes, simply this 1 left me kind of flat. I was trying to find a way to utilize my boring cooker that didn't involve cream of (make full in the blank) soup. I believe the flour on the meat created sort of a messy consistency to the sauce at the end. Also, this is a rather greasy cut, and the humid that takes place in the slow cooker simply distributes all the fat into the other ingredients. I prefer a ho-hum oven roast. The meat was tender, and I had plenty of sauce using but i and 1/2 c. of Beefiness broth. In fact, I remember my 5 quart cooker would have overflowed with 2 and 1/2 c. of liquid.
08/11/2014
My first fourth dimension making beefiness pot roast. I take decided to add potatoes along with a impact of fish sauce for deeper tasting. It is soooooo gooooood. I volition make information technology over again. Cheers for the great recipe!!!
01/25/2014
Just OK, I didn't notice any difference in flavor from when I would only salt and pepper the meat and throw in some carrots. Actually, I thought the celery merely doesn't belong with roast beefiness.
11/30/2012
I knew correct away that this recipe was from an experienced chef. If you want the flavor you have to take a few extra moments and steps to sear the meat, saute the onions etc.etc. The end effect is that a usually tough piece of meat has been tenderized and the combinations of flavors is amazing. The only thing I did differently was I used domicile made organic beef broth (cause I had information technology) and carmine wine. (also I take the fourth dimension to cook my mushrooms in butter till they are brownish and crusted with bounding main salt then add the wine and scrape up the tasty $.25) OOOh La La!!!!
02/23/2014
Really very skilful recipe. Used beef broth instead of craven broth, and dried herbs instead of fresh... And boneless rather than os in... Its still was fantastic! The prep is very of import... Makes all the difference I believe. Thx for posting!
08/24/2014
Give thanks you lot for a lovely change to my ho-hum pot roast recipe. I used a large London Bake and cooked some small organic potatoes separately in a light craven broth. Since my roast was just 3 lbs, I had room to add together them at the terminate. Meat has become and so expensive, and being a fitness nut, my kids love when I add potatoes to anything. It helped stretch my budget. Simply loving the mushrooms. (I besides pulled the meat apart when information technology was done. Keeps the meat with the meal. Another budget stretching fox.)
08/09/2014
Growing up, pot roast was a Lord's day dinner staple. It always smelled delicious, but it actually didn't gustatory modality similar much of anything. And so, for years I was anti pot roast!! I stumbled upon this recipe a couple of years ago and now this is in our regular dinner rotation. I make this recipe completely equally written and would not change a matter. Thanks Chef John!
03/30/2012
Delicious!
09/23/2013
Very adept recipe! I did change it though. Mostly because I can't have pot roast with out potatos. The residuum of the lycopersicon esculentum paste would have been wasted if I merely used one TBS of it, same with chicken broth. Modifications: i. I used less than 5 lbs pot roast and it was boneless. 2. I added potatoes. 3. I put the whole small can of tomato paste and whole box of chicken broth in and added more than flour. four. I used dry rosemary and thyme. (all i had). Those are pocket-sized changes for a pot roast. It was very good and I've made it twice so far. I get in at nighttime, cook till morning, then reheat in crockpot for dinner. Elementary and delish!
05/24/2012
I used a 3 lb rump roast (had on mitt) and used the residuum of ingredients every bit listed. I didn't have fresh rosemary or thyme, then I put 1 teaspoon of each in the mushroom sauce. I cooked it on high for 3 hours and then 4 hours on low...however wasn't fork tender, so I put it on loftier again for some other i 1/two hours. Finally started falling apart (it was a pretty thick piece of meat). Gustatory modality was awesome, but it did demand more salt. Served over egg noodles. Thanks for a great recipe!
03/27/2012
this is Best pot roast recipe ever!! The only changes I made was to end cooking in the oven instead of the slow cooker (I didnt take a lot of time. I also seasoned it with a little meat tenderizer. My husband and I enjoyed every bite. This is a keeper.
10/12/2014
Excellent! Followed the recipe equally written with the exception of using stale herbs instead of fresh. Using my faithful Dutch Oven, I broiled this, covered, at 300 degrees for several hours - adding the carrots and celery subsequently the outset hour. Served with mashed potatoes -very tender and tasty - thank y'all, Chef John !
03/21/2012
This was then skilful, the whole family unit loved it...even my kids (2 and five)! Thanks for the recipe and video, Chef John!
04/15/2012
Very good - I did modify it a flake - I left out the mushrooms and carrots considering I didn't take any on hand. And I used a boneless cut and dried herbs. Just information technology was very tasty and a big hit with the family. I strained the juices and thickened them a bit with a flour/milk mixture to make gravy and served with mashed potatoes.
09/11/2013
Wow!! This is an incredible recipe. I used a 3 pound boneless chuck and it melted in our mouths. Information technology made a delicious gravy as well. I followed the recipe exactly and served it with boiled potatoes. My family couldn't get plenty.
09/08/2013
One word: Astonishing. I didn't change one affair- followed information technology every stride- and information technology was flawless. This will be my go-to recipe for pot roast. Thank you and then much for sharing!!
05/24/2013
Excellent! I prefer to cut the beefiness into chunks well-nigh 3in cube. This mode yous can get the seasonings and flour on all sides. Y'all tin add a half-cup of burgundy wine for "bourginon" flavor.
09/07/2014
The cardinal was definitely in searing the meat. Best pot roast I have washed so far, amazingly tender meat and vegetables. I will definitely make it again. Thanks chef!
10/twenty/2012
No one believed that this was my get-go fourth dimension making pot roast. The meat was tender and flavorful, simply how it should be!
09/19/2013
If I don't want to use onions, do I yet put the butter in?
09/05/2014
This was my first attempt at making pot roast and it was perfection over mashed potatoes! I couldn't find a bone-in chuck roast so I used boneless and it was fantastic. My boyfriend said it may be his favorite repast always.
04/22/2012
A little bland..
03/10/2013
This Slow Cooker Beef Roast recipe was wonderful! We are living in Due south Korea for the next twelvemonth, and so this was a wonderful "feel similar habitation" dinner. Since beef is so expensive here, we were fortunate to be visiting relatives at Kunsan Air Force Base of operations, where we were able to get some U.S. beefiness. Thinking I had everything now to make a wonderful dinner, I realized that I did not have any tomato paste, and so I decided to substitute it with a teaspoon of Korean 'hot pepper paste.' WOW...now that gave it a boot. I didn't have any celery, so I used carrots and potatoes on the bottom. Well-nigh 10 minutes earlier we were ready to eat, I added some Korean dumplings to the top of the roast and simmered them in the juices. Needless to say...It was a hit with my husband and neighbour. If you tin't be at home, yous can sure make the best of it with this recipe. Thank you Chef John!!!
09/09/2013
My kickoff fifty-fifty pot roast. Admittedly delicious! Worth the wait! My married man loves it. It'due south a healthier version than using dry onion soup mix and canned cream of mushroom soup. Two thumbs up! :)
09/12/2012
I followed this recipe exactly. This is honestly the best slow cooker roast I've e'er eaten. My husband literally didn't talk for 5 minutes and licked the plate clean. Cheers for the PERFECT recipe - like shooting fish in a barrel to follow and delicious results!
08/27/2014
Absolutely amazing--finger licking good. I volition definitely make this recipe again.
09/01/2014
I fabricated this today and it was delicious. The delicious smell tempted u.s. all day while it cooked. I cut upwardly my meat (a dainty slab of chuck roast) and seasoned it with all the seasonings in the recipe plus powdered onion and garlic since I detest the texture of the "real" things in my oral fissure. Information technology was so expert that I forgot to have a motion-picture show! So mine is of the tiny chip of leftovers in a plastic container :) then yummy!
04/29/2012
I was looking for a pot roast recipe I could adjust for my Mom's gluten intolerance and this was information technology! I used corn starch instead of flour and left out the mushrooms as my husband doesn't similar them. I volition make those separately with salary and onion. Added almost ane/four cup carmine vino and homemade chicken stock. Information technology smells divine! I will also brand mashed potatoes, creamed spinach and boston lettuce with sour foam herb dressing---super YUM for a sunday dinner.
11/xx/2012
YUM!! I especially liked the flavor of the mushroom gravy/sauce. It tastes similar to Campbell'southward Golden Mushroom soup, which is not always available at the store. I think I'll apply this recipe from now on. It's even better and you lot can control the corporeality of salt, and other ingredients. I as well used a smaller chuck roast, without a bone. It was so tender. I removed the roast from the crock pot at about seven hours. I also was cooking small red potatoes which I removed from the pot at nigh iv hours. (If I was not going to be at home, I would not put the potatoes in for the full day.) Typically, I add bay leaf to pot roast, but did not miss it at all with this recipe. I loved it Chef. Proceed them coming!!
08/05/2012
Pretty skillful!
01/19/2014
This is the tertiary time I have made this recipe. It is by far the best pot roast recipe I have e'er made. Full of flavor and the gravy is bang-up over mashed potatoes. I concur that searing the beef is cardinal. The tomato plant paste adds that little something and sautéing the onion garlic and mushrooms adds a lot of flavour. I also sautéed the celery. This is a permanent part of my recipe box. Thanks for the great recipe.
12/12/2013
Unfortunately I wasn't all that impressed with the dish even though I not simply followed the instructions but when I found it defective in taste I added some more herbs. Besides the gravy was sparse. I did however relish information technology the following day when I added more than veg and thickened the gravy. I did expect more gustation peculiarly after taking the fourth dimension to chocolate-brown etc on the stove commencement. Information technology is then interesting to read other reviews and so have expectations not met.
03/06/2014
Beloved it!! I really try to stay away from canned or packaged soups and this pot roast turned out not bad. Chef John did it over again!! Cheers!
02/25/2014
Chef John you've outdone yourself with this one. Admittedly amazing and tender pot roast.
02/06/2014
This was very good. Made as directed with the improver of extra herbs towards the end and put potatoes in during the last one hr ane/2. I happened to make information technology on a night of a huge wintertime storm here and THE just slice of meat left in the store was 3.5lb top roast. I HATE carrots. These are first-class in the slow cooker for hours in the gravy. Melt in your mouth good, then if you have kids who won't eat their carrots, endeavor this.
07/09/2014
Oh. My. GOSH! This is the best pot roast I've ever had (sorry, mom). The only pain is that you take to cook the onions and sauce earlier paw which makes information technology hard to do on a weeknight. I made the sauce the night earlier and kept it in a divide container in the refrigerator. In the morning, I poured the sauce over it and then put tiny Yukon Gold potatoes on height (I accept a pocket-size crock pot). I put it on low for virtually three 1/2 hours and when I got home, I turned it on high for some other 4 hours. Recollect, mine was cold from beingness in the fridge. It was perfect. The meat is crazy tender and the potatoes were soft without being mushy. Will definitely brand again - hopefully I don't lose is recipe!
04/xix/2012
Fantastic! Served over hot buttered spiral noodles seasoned with garlic pulverisation. Also, had it with a side of cottage cheese with fresh chives mixed in. Wonderful compliment to it ~ Kids and Hubby loved information technology. Sharing with all of the ladies at work! Thanks
01/07/2014
Served this for company. It was fine, but didn't stand out plenty for me to plan to brand again. Followed the recipe.
01/04/2014
It turned out good, just like some others, I didn't really taste the spices at all (me having to use salt and pepper after the meal is cooked....rare for me!); thus why I gave information technology three stars instead of 4 or 5. We followed the recipe almost to a T...we omitted the mushrooms out of personal preference, and added some sliced potatoes, because having a roast without slow cooked potatoes just didn't seem correct. Only give thanks you for the recipe anyways!
12/sixteen/2014
Amazing POT ROAST!!! I WILL Make IT ALL THE Fourth dimension Similar THIS!! no soup mix or pot roast seasoning packet. And perfectly seasoned!!! Simply had to add together a compression of salt when I served it but its better to add together to the the roast rather and then being overly salty when its done!! It turned out amazingly tender!!! the flavor was fantastic! I used babe portabellos for the mushrooms and it gave the roast a nice rustic season! my hubby ate 2 servings!! My two year one-time son even ate it and my four twelvemonth erstwhile daughter loved it! GREAT RECIPE!! If I could give information technology ten stars I would!!!
12/17/2014
This made a very tender roast with amazing gravy--I used beef goop instead of chicken. If I made this again, I would decrease the cooking time or cook on low. My roast came out quite dry out. I simply cooked it on high for 4 hours, then switched to low for 2 hours, but I gauge I still let it cook besides long.
10/04/2014
Tin I offer my own variation of pot roast? Merely fabricated this past week for a company dinner. Used a tin can of ale, foam of mushroom soup;onions, potatoes, multi-coloured carrots; lots of italian seasoning;one parcel onion soup mix( instead of salt) 5-6 cloves of garlic; rosemary and bay leaves(removed later on iii hours)5-6 squishes of Heinz Spice Ketchup: and almost ¼ c maple syrup! And yes, altered seasoning as information technology cooked on high for about 6-7 hours. Made oodles of gravy and meat was tender and very yummy! The vegs were wonderful. Served with asparagus which I roasted with olive oil and parmesan cheese. Improvising sometimes really works!
03/09/2014
I just made this and it was fantastic. My roommates loved it. The only complaint I had was that prep really took an hour. I'one thousand either not very experienced or I forgot to rent someone to pre-cutting everything. Aside from that I highly recommend it.
09/14/2014
OMG! I'm not a beef eater usually, but my roommate is, and then I bought a blade roast on sale. I followed the recipe, only substituting the chicken goop for vegetable goop (it's all I had on hand), and information technology turned out perfectly. I made a plate up for my neighbor who was feeling ill, and I got a phonation message from her maxim only this: 'YUM,YUM,YUM,YUM,YUM,YUM...!' I served garlic mashed potatoes with the gravy and it was delicious. The browning of the meat made all the difference, I think. Thank you for posting this!
02/01/2014
This was fantastic!! best pot roast ever! Everyone in the family loved it!! Nosotros eliminated the mushrooms cause nobody likes them.
09/28/2016
I followed this recipe to the letter. It was then like shooting fish in a barrel and I actually had fun making it. I am NOT someone who you would call a melt. In fact, I am about as novice every bit they come. Because of an injury that has me out of work, I take taken over the cooking in my house. I have e'er been able to melt the elementary dishes, but, now that it is my duty, I have had to step it upwardly. This being said, I tin't stress enough how Like shooting fish in a barrel this recipe was to brand. Everybody in the business firm says that this was the Absolute All-time POT ROAST that they had Ever HAD. Can't wait to try it once more.
09/05/2013
Wonderful! Didnt change anything ....... then good!
02/22/2015
Some other winner from Chef John! I fabricated this exactly equally written, except my roast was just over ii lbs. and I didn't have fresh herbs, so I used 3/4 tsp each of rosemary and thyme. I as well added a little Montreal steak seasoning to the salt and pepper before I seared the meat. I cooked it for vi-7 hours on loftier. Information technology was delicious.
08/05/2013
Absolutely delicious! I used boneless chuck roast and doubled the amount of mushrooms. My family unit is asking for this meal once again this calendar week.
10/06/2013
I am sure this is a five star as is. However, I did make some modification. I used 2 cups low sodium beefiness broth and a cup of crimson wine instead of the chicken broth. I used a a boneless roast. It came out amazing! It takes only a petty more effort than some recipes just then worth it.
03/02/2014
I wanted condolement food and this recipe delivered. Pot roast is a favorite of mine amd this was so easy to put together. It was reaIly uncomplicated to prepare. The merely divergence, I was making for a weeknight dinner then I cooked it on low for about x hours. It was so tender and delicious. I served with mashed potatoes, carrots and sauteed spinach. Definitely will be working this into my rotation, I forgot what great weeknight meals y'all tin make with a deadening cooker. Thank you Chef John!
01/12/2014
Loved this recipe, and have made information technology at least 12 times then far, and afterwards trying to make it better i've done practiced things and not so good things. First, heavily flavor the meat before the sear, try using larger chunks of table salt if yous can. 2nd, Utilize peanut oil instead of vegetable oil, gives y'all a ameliorate sear, and tastes ameliorate in the concluding product. third, add boosted common salt, you can effort dissimilar things, i add almost a tablespoon of soy sauce, merely its upwards to you. Practise not add more 1 tablespoon of tomato plant paste, this will make the roast gustatory modality sweet, and the meat volition flop apart. make certain the meat stays in the slow cooker for the full time frame, fifty-fifty if yous exercise become a boneless chuck roast, and e'er de-fat the roast before serving. This last matter is simply something i've noticed, try to use a smaller pan for the sear, I apply a 10", helps hold in the moisture as the heat drops less when the meat is added (you lot'll notice less bleeding in the pan).
07/21/2012
Very tasty. Had never made a pot roast earlier, and it turned out wonderful. I only wished I had started making information technology at virtually 9 in the morning time, then I could have let it cook in the crockpot for another hour or so to see if the meat would exist fifty-fifty more tender and yummy. Cheers for the recipe and video! My family loved information technology :)
12/25/2012
I tried this for the showtime time today and information technology was wonderful. I added corn starch to the left over juices and it made the most delicious gravy; no additional seasoning necessary. I didn't change a thing and will be keeping it for future use!
03/02/2014
omg sooo skilful the whole family unit loved it. very filling. we served it over mashed potatoes.
11/thirty/2012
Easy & super expert, I didn't modify a affair & information technology turned out perfect!! Cheers for the awesome recipe!!
09/xi/2012
Very succulent !! I cooked at the conventional oven for iv hours on a 250F temperature. It was very tender and moisture. Added more common salt and pepper in the end. Added as well all more than thyme and rosemary in the eye of time.
09/18/2014
Fantastic. I added turnips merely other than that would not change a thing! If you lot like roast on the medium rare side I would decrease the time to 4 - 4 ane/2 hrs.
11/02/2014
Made information technology today and it was the best!!!! Considering I'g Hispanic and beloved spices, I fabricated my ain rub for the beef other than that followed every footstep. It was tender, flavorful and the gravy according to my hubby was PERFECT!!!
ten/06/2014
Good for the tenderness of the meat and vegetables, just 'light' on the season. Using beef stock or beef stock and red wine would definitely make it richer. Adding a bouquet garnet for subtle earthy tones could as well be a plus. Piece of cake to follow, hearty a
01/13/2014
IT WAS DELICIOUS
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Source: https://www.allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/
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