Slow Cooker Beef Pot Roast
This beef pot roast is lovely served with mashed potatoes. The real secret here is making sure you sear the meat before the long, slow braise.
This beef pot roast is lovely served with mashed potatoes. The real secret here is making sure you sear the meat before the long, slow braise.
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). I used the other ingredients at their original volumes though and it made an absolutely awesome mushroom gravy. I served it over egg noodles. The leftovers were even better! The house smelled amazing while it cooked. True comfort food and a keeper recipe. Thanks, Chef John!Read More
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 US) this is likely to come out overly fatty. The flour is not necessary- use a nonstick pan to brown the meat. If you want to use flour to thicken the liquid, it should be added near the end- long cooking will destroy most of it's thickening ability.. I have no idea what the food industry has against beef stock, but it's a better choice here (and many other places) than chicken.Read More
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). I used the other ingredients at their original volumes though and it made an absolutely awesome mushroom gravy. I served it over egg noodles. The leftovers were even better! The house smelled amazing while it cooked. True comfort food and a keeper recipe. Thanks, Chef John!
I'm a fairly proficient slow cooker user and have made many a pot roast in mine. I have to say this recipe went so far beyond my expectations as to be astounding. The true center of this recipe is the braising of the beef. I went beyond my usual Carmel color and went ahead to an almost blacked meat. The reward was some of the most beautiful sauce I've ever had in a pot roast. About 1/2 an hour before completion I added several quartered potatoes just because and the sauce made them the other star of this great meal. I've used several of your recipes over the past year or so but really wanted to provide comment on this one as one of your finest. Good old fashioned America cooking on steroids! Thanks for all you do Chef John.
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 US) this is likely to come out overly fatty. The flour is not necessary- use a nonstick pan to brown the meat. If you want to use flour to thicken the liquid, it should be added near the end- long cooking will destroy most of it's thickening ability.. I have no idea what the food industry has against beef stock, but it's a better choice here (and many other places) than chicken.
I've made this recipe twice, both times its turned out fantastic! Second time I made a few tweeks based on other reviews. I used a 3.13 pound boneless roast (for 2 people with leftovers) and seared it until almost burnt on both sides, ie got nice dark coloring and a nice crust on the roast. Only additions/changes I did were: I quartered Yukon Gold potatoes (like 6-8 potatoes) and put them in with the celery and carrots at the bottom of the pot. I put the roast right from the searing pan into the crock pot on top of the veggies and let it rest in there instead. I used Beef Broth instead of Chicken Broth and got a great rich flavor and I added 1 Tablespoon Low Sodium Worcestershire to the mushroom/onion/broth mixture and let simmer before I poured over the meat. It smelled great when I walked in the door and made a great dinner (and leftovers) on a cold October night after work! Highly recommend!!!! Thanks Chef John!
Great recipe, and the mushrooms/onions/garlic mixture on top of the meat is great; I used this as a basis for my crockpot pot roast today. The only things I did differently were to use beef broth instead of chicken broth (seems a better fit, reinforces the beef flavor), and deglazed the mushroom/onion mixture with 1 cup of red wine (scrape the bottom to get all the good bits, then simmer until the wine is reduced), and then used just one cup of beef broth. Nothing smells better than pot roast cooking all day long in your home! I posted the recipe and photos in my blog, www.culinaryspirits.wordpress.com .
This was the best recipe i have found so far. I have been trying for so long to make 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 amazing! Thank you Chef John!
Someone mentioned about not tasting the fresh herbs. fresh herbs should be put in towards the end of the cooking time, otherwise they lose their intense flavor. Maybe more should be added towards the end.
This recipe is a real winner!! Be sure to follow the directions through and you will be extremely satisfied. It takes about 20-30 to prep the meat and sauce before you add it all to the crock pot. So if you're making it before you leave to work, remember that. Once I came home, it was perfectly tender and ready to eat. I removed some of the juice in the pot and made a easy gravy. Start with the roux, equal parts butter and flour in sauce pan, whisk together til it looks like frosting. Then slowly add the juice that you removed from the crock pot. Add salt and pepper to taste. Let simmer and boil til it reaches your desired thickness.
Great dinner and leftovers make a great stew for later on. I make one addition. I add two tablespoons of Sweet Vermouth.
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 red cabbage. Reminded me of Sunday night family dinners when I was a kid only better, a family favorite!
We liked this dish very much. It did indeed need salt pepper after cooking. I also wish I could've tasted the rosemary and thyme more. Perhaps I will try adding a bit more next time. Any suggestions? I followed the recipe except using a top roast and adding red potatoes to this dish, excellent!
Delicious! As suggested by other reviewers, I substituted beef broth & red wine for the chicken broth and threw some peeled, quartered potatoes in the slow cooker about 1.5 hours before the end of cooking. Also, I used a 3 lb boneless chuck roast. The meet was tender and the sauce/gravy was delicious! Will definitely cook again!
YES YES YES!!!!! (i added a splash of red wine with the chicken broth...ok maybe more than a splash) You have to sear the meat as John says, it gives it depth. I have also made this using herbes de provence for the seasoning
Soooo good. I used rib roast in place of chuck roast. My family loved it.
Loved this receipe. Used what I h on hand 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 hand.
My family said this is the best roast I have 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 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. Next time I will add potatoes, but will have to use larger roast if I want leftovers or plan to feed more than just my hubby and 11 yr old son as they devoured a 2.5 lb roast. I wasn't sure about the chicken broth, but the rave reviews erased my doubts and the house smelled fantastic!
I used a 3 lb. boneless tip roast and omitted celery due to our personal preferences. I also used jarred pre-minced garlic, dried herbs, pre-sliced baby bella mushrooms, and just under 16oz. baby-cut carrots to make it easier. I'm no chef and accidentally added the tomato paste before the flour, LOL, but this roast was delicious! I didn't even bother trimming the meat like I usually do (was running out of time for it to be ready 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 thing 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 only roast I've found so far that included rosemary (my absolute favorite herb) and also thought it was super cool that it did NOT include creamed soup or liptons onion soup mix (not that I'm hating on those recipes... they are really yummy too!). Thanks for such a delicious addition to my recipe box. I'm sure it will be a recurring meal for us here! :)
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 GREAT! Everyone agreed that it was the best roast and best gravy they had ever eaten; even after we were done, we stop ourselves from picking at the leftovers. The roast was literally falling apart and had it 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 (concentrated) to 4 cups.
Simply Delicious! Even my 11 yr old who hates anything other than hamburgers asked for seconds.
Best pot roast I have ever made. I did double the amount of fresh thyme and rosemary as per another reader's suggestion. The gravy was spectacular; I loved the fresh taste without the overload of salt you get when you add dried soup mixes or condensed soups. Served with yukon gold mashed potatoes. Awesome meal!
I seasoned with tenderizer mccormicks steak seasoning garlic salt onion salt ground 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 w/ a little water then add onion and garlic. Keep on low until it simmers lower to keep warm. Add veges to crock and turn back to low. When simmers turn back to keep warm. Moist not over cooked.
I was psyched by all the rave reviews on this recipe. The beginning seemed fairly labor intensive for cooking in the crockpot (I usually stick to the "just dump everything in" kind of recipes) but figured if it helped me make a decent pot roast, it would be 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 I mean we could hardly eat it.
I just made this and it was great. I didn't change a thing and it was perfect. Thank you for the great recipe.
My first attempt at a crock pot roast - absolutely fantastic! I don't like mushrooms, but it was still amazing. Cooked pretty much as the recipe stated except that at the end I added some cornstarch/water to help thicken my gravy. My cut of meat was a Beef Eye Round Roast, 3.52 lbs. I cooked on high for 5 hours, then reduced to low for probably another hour.
THE BEST POT ROAST!!!!I used 1 can of chicken broth and 3/4 cup of red wine. Cooked it on top of the stove for 6 hours. Sooo good!
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 state prior to adding to slow cooker. Only minor change I made was to use 2 cups (homemade, no sodium) chicken broth and ½ cup dry red wine. If you’re using the 7-bone roast, plan to spend some time skimming off the fat. Served over extra wide buttered egg noodles.
This is the best pot roast I have ever made. All I can say is wow. Reminds me of the way my mom made it growing up. Tender pot roast, wonderful flavor and a good smelling house too. Fabulous served over mashed red potatoes with the homemade gravy on top. No changes for me, I like it the way it is.
This is the same basic recipe I have used all my life. I have ALWAYS felt anytime you braise any meat in a crockpot or in the over, it's important to sear the meat (with well-seasoned flour) to help impart additional flavor and color. It also helps to thicken the sauce/broth which is makes a great gravy.
This recipe was absolutely amazing! I wasn't able to find a 5lb bone in roast. I used a 3lb boneless. I also didn't use 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! It was delicious. My boyfriend devoured it. I would absolutely make this again.
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 best I've had. I used a 3 pound sirloin roast, cut the chicken broth a bit and added a half cup of red wine. Also used dry vs fresh rosemary and thyme. Flavor was fabulous.
Loved this recipe as I LOVE all of Chef John's recipes!! I always 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 1-1/2 cups of red wine to deglaze pan after I added the tomato paste (a bit more than called for), added way more carrots, mushrooms and garlic (cause I have a big eatin family), added "quartered" red potatoes about 1-1/2 hrs prior to turning the crock pot off (because I was lazy and didn't feel like making mashed). I turned crock pot on lowest setting and cooked all day YUM YUM!! Also, no fresh spices that day so I used dry. I am not a lover of THYME, so I will leave that out next time haha(PERSONAL CHOICE!!!). Also I always add more spice than recipes call for, just because we like a LOT of spice!! Next day, served dish with spetzle and OMG was it GOOOOOOD! Thanks Chef John for another GREAT RECIPE! LOVE YOU MUCH :) and Bon Appétit!
So easy and very good! The beef was so juicy and tender - it fell off my fork! We didn't have all the vegetables so we added broccoli and I also added potatoes, because I couldn't imagine pot roast w/o potatoes!
Delicious! Looking for a good home cooked beef meal? Thank you Chef John.
Five stars for tasting good and for being a slow cooker recipe that doesn't have canned soup or any other processed food. I have had such a hard time finding slow cooker recipes with whole food ingredients, and I will use this one as a guide to experiment with as I try to expand my slow cooker repertoire. Try this instead of the one with 2,000+ 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, it's way healthier, and it only takes about 10 more minutes to put together. I am not a fanatic when it comes to eating "naturally," but I do like to eat real food.
I usually make pot roast in a cooking bag, but tried this recipe for a change. We were delighted with the tenderness of the pot roast, and it made a nice gravy after I removed all the yum-yums once the meat had been removed. I added cut-up potatoes with about 90 minutes left to make sure they were done and that worked out well. The cooked-down celery made a great topping over the meat after carving it. Next time I think I'll try beef stock vs chicken stock, just to see of it's any better. Recommended!
This was fantastic! my daughter wanted seconds! :) Look forward to making it again...and again. Thanx!
This is WAY labor intensive and really 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 better.
Wow what a good, easy, and wonderfully comfort food dish! I fed our family and the neighbors on this delightful mean.
I usually love Chef John's recipes, but this one left me kind of flat. I was trying to find a way to use my slow cooker that didn't involve cream of (fill 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 boiling that takes place in the slow cooker just distributes all the fat into the other ingredients. I prefer a slow oven roast. The meat was tender, and I had plenty of sauce using only 1 and 1/2 c. of BEEF broth. In fact, I think my 5 quart cooker would have overflowed with 2 and 1/2 c. of liquid.
My first time making beef pot roast. I have decided to add potatoes along with a touch of fish sauce for deeper tasting. It is soooooo gooooood. I will make it again. Thank you for the great recipe!!!
Just OK, I didn't notice any difference in flavor from when I would just salt and pepper the meat and throw in some carrots. Actually, I thought the celery just doesn't belong with roast beef.
I knew right 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 result is that a normally tough piece of meat has been tenderized and the combinations of flavors is amazing. The only thing I did differently was I used home made organic beef broth (cause I had it) and red wine. (also I take the time to cook my mushrooms in butter till they are brown and crusted with sea salt then add the wine and scrape up the tasty bits) OOOh La La!!!!
Really very good recipe. Used beef broth instead of chicken broth, and dried herbs instead of fresh... And boneless rather than bone in... Its still was fantastic! The prep is very important... Makes all the difference I believe. Thx for posting!
Thank you for a lovely change to my boring pot roast recipe. I used a large London Broil and cooked some small organic potatoes separately in a light chicken broth. Since my roast was only 3 lbs, I had room to add them at the end. Meat has become so expensive, and being a fitness nut, my kids love when I add potatoes to anything. It helped stretch my budget. But loving the mushrooms. (I also pulled the meat apart when it was done. Keeps the meat with the meal. Another budget stretching trick.)
Growing up, pot roast was a Sunday dinner staple. It always smelled delicious, but it really didn't taste like much of anything. 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 as written and would not change a thing. Thanks Chef John!
Very good recipe! I did modify it though. Mostly because I can't have pot roast with out potatos. The rest of the tomato paste would have been wasted if I only used one TBS of it, same with chicken broth. Modifications: 1. 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 flour. 4. I used dry rosemary and thyme. (all i had). Those are minor changes for a pot roast. It was very good and I've made it twice so far. I make it at night, cook till morning, then reheat in crockpot for dinner. Simple and delish!
I used a 3 lb rump roast (had on hand) and used the rest of ingredients as listed. I didn't have fresh rosemary or thyme, so I put 1 teaspoon of each in the mushroom sauce. I cooked it on high for 3 hours and then 4 hours on low...still wasn't fork tender, so I put it on high again for another 1 1/2 hours. Finally started falling apart (it was a pretty thick piece of meat). Taste was awesome, but it did need more salt. Served over egg noodles. Thanks for a great recipe!
this is BEST pot roast recipe ever!! The only changes I made was to finish cooking in the oven instead of the slow cooker (I didnt have a lot of time. I also seasoned it with a little meat tenderizer. My husband and I enjoyed every bite. This is a keeper.
Excellent! Followed the recipe as written with the exception of using dried herbs instead of fresh. Using my faithful Dutch Oven, I baked this, covered, at 300 degrees for several hours - adding the carrots and celery after the first hour. Served with mashed potatoes -very tender and tasty - thank you, Chef John !
This was so good, the whole family loved it...even my kids (two and five)! Thanks for the recipe and video, Chef John!
Very good - I did modify it a bit - I left out the mushrooms and carrots because I didn't have any on hand. And I used a boneless cut and dried herbs. But it 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.
Wow!! This is an incredible recipe. I used a 3 pound boneless chuck and it melted in our mouths. It made a delicious gravy too. I followed the recipe exactly and served it with boiled potatoes. My family couldn't get enough.
One word: Amazing. I didn't change one thing- followed it every step- and it was flawless. This will be my go-to recipe for pot roast. Thank you so much for sharing!!
Excellent! I prefer to cut the beef into chunks about 3in cube. This way you can get the seasonings and flour on all sides. You can add a half-cup of burgundy wine for "bourginon" flavor.
The key was definitely in searing the meat. Best pot roast I have done so far, amazingly tender meat and vegetables. I will definitely make it again. Thanks chef!
No one believed that this was my first time making pot roast. The meat was tender and flavorful, just how it should be!
If I don't want to use onions, do I still put the butter in?
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 meal ever.
A little bland..
This Slow Cooker Beef Roast recipe was wonderful! We are living in South Korea for the next year, so this was a wonderful "feel like home" dinner. Since beef is so expensive here, we were fortunate to be visiting relatives at Kunsan Air Force Base, where we were able to get some U.S. beef. Thinking I had everything now to make a wonderful dinner, I realized that I did not have any tomato paste, so I decided to substitute it with a teaspoon of Korean 'hot pepper paste.' WOW...now that gave it a kick. I didn't have any celery, so I used carrots and potatoes on the bottom. About 10 minutes before 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 neighbor. If you can't be at home, you can sure make the best of it with this recipe. Thanks Chef John!!!
My first even pot roast. Absolutely delicious! Worth the wait! My husband loves it. It's a healthier version than using dry onion soup mix and canned cream of mushroom soup. Two thumbs up! :)
I followed this recipe exactly. This is honestly the best slow cooker roast I've ever eaten. My husband literally didn't talk for 5 minutes and licked the plate clean. Thank you for the PERFECT recipe - easy to follow and delicious results!
Absolutely amazing--finger licking good. I will definitely make this recipe again.
I made this today and it was delicious. The delicious smell tempted us all day while it cooked. I cut up my meat (a nice slab of chuck roast) and seasoned it with all the seasonings in the recipe plus powdered onion and garlic since I hate the texture of the "real" things in my mouth. It was so good that I forgot to take a picture! So mine is of the tiny bit of leftovers in a plastic container :) so yummy!
I was looking for a pot roast recipe I could adjust for my Mom's gluten intolerance and this was it! I used corn starch instead of flour and left out the mushrooms as my hubby doesn't like them. I will make those separately with bacon and onion. Added about 1/4 cup red wine and homemade chicken stock. It smells divine! I will also make mashed potatoes, creamed spinach and boston lettuce with sour cream herb dressing---super YUM for a sunday dinner.
YUM!! I especially liked the flavor of the mushroom gravy/sauce. It tastes similar to Campbell's Golden Mushroom soup, which is not always available at the store. I think I'll use this recipe from now on. It's even better and you can control the amount of salt, and other ingredients. I also used a smaller chuck roast, without a bone. It was so tender. I removed the roast from the crock pot at about 7 hours. I also was cooking small red potatoes which I removed from the pot at about 4 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. Keep them coming!!
This is the third time I have made this recipe. It is by far the best pot roast recipe I have ever made. Full of flavour and the gravy is great over mashed potatoes. I agree that searing the beef is key. The tomato 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.
Unfortunately I wasn't all that impressed with the dish even though I not only followed the instructions but when I found it lacking in taste I added some more herbs. Also the gravy was thin. I did however enjoy it the following day when I added more veg and thickened the gravy. I did expect more taste especially after taking the time to brown etc on the stove first. It is so interesting to read other reviews and then have expectations not met.
Love it!! I really try to stay away from canned or packaged soups and this pot roast turned out great. Chef John did it again!! Thank you!
Chef John you've outdone yourself with this one. Absolutely amazing and tender pot roast.
This was very good. Made as directed with the addition of extra herbs towards the end and put potatoes in during the last 1 hr 1/2. I happened to make it on a night of a huge winter storm here and THE only piece of meat left in the store was 3.5lb top roast. I HATE carrots. These are excellent in the slow cooker for hours in the gravy. Melt in your mouth good, so if you have kids who won't eat their carrots, try this.
Oh. My. GOSH! This is the best pot roast I've ever had (sorry, mom). The only pain is that you have to cook the onions and sauce before hand which makes it hard to do on a weeknight. I made the sauce the night before and kept it in a separate container in the fridge. In the morning, I poured the sauce over it and then put tiny Yukon Gold potatoes on top (I have a small crock pot). I put it on low for about 3 1/2 hours and when I got home, I turned it on high for another 4 hours. Remember, mine was cold from being in the fridge. It was perfect. The meat is crazy tender and the potatoes were soft without being mushy. Will definitely make again - hopefully I don't lose is recipe!
Fantastic! Served over hot buttered spiral noodles seasoned with garlic powder. Also, had it with a side of cottage cheese with fresh chives mixed in. Wonderful compliment to it ~ Kids and Hubby loved it. Sharing with all of the ladies at work! Thanks
Served this for company. It was fine, but didn't stand out enough for me to plan to make again. Followed the recipe.
It turned out good, but 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 it 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 right. But thank you for the recipe anyways!
AMAZING POT ROAST!!! I WILL MAKE IT ALL THE TIME LIKE THIS!! no soup mix or pot roast seasoning packet. And perfectly seasoned!!! Just had to add a pinch of salt when I served it but its better to add to the the roast rather then being overly salty when its done!! It turned out amazingly tender!!! the flavor was fantastic! I used baby portabellos for the mushrooms and it gave the roast a nice rustic flavor! my hubby ate 2 servings!! My two year old son even ate it and my four year old daughter loved it! GREAT RECIPE!! If I could give it ten stars I would!!!
This made a very tender roast with amazing gravy--I used beef broth instead of chicken. If I made this again, I would decrease the cooking time or cook on low. My roast came out quite dry. I only cooked it on high for 4 hours, then switched to low for 2 hours, but I guess I still let it cook too long.
Can I offer my own variation of pot roast? Just made this past week for a company dinner. Used a can of ale, cream of mushroom soup;onions, potatoes, multi-coloured carrots; lots of italian seasoning;one packet onion soup mix( instead of salt) 5-6 cloves of garlic; rosemary and bay leaves(removed after three hours)5-6 squishes of Heinz Spice Ketchup: and almost ¼ c maple syrup! And yes, altered seasoning as it 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!
I just made this and it was fantastic. My roommates loved it. The only complaint I had was that prep actually took an hour. I'm either not very experienced or I forgot to hire someone to pre-cut everything. Aside from that I highly recommend it.
OMG! I'm not a beef eater usually, but my roommate is, so I bought a blade roast on sale. I followed the recipe, only substituting the chicken broth for vegetable broth (it's all I had on hand), and it turned out perfectly. I made a plate up for my neighbour who was feeling ill, and I got a voice message from her saying 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!
This was fantastic!! best pot roast ever! Everyone in the family loved it!! We eliminated the mushrooms cause nobody likes them.
I followed this recipe to the letter. It was so easy and I actually had fun making it. I am NOT someone who you would call a cook. In fact, I am about as novice as they come. Because of an injury that has me out of work, I have taken over the cooking in my house. I have always been able to cook the simple dishes, but, now that it is my duty, I have had to step it up. This being said, I can't stress enough how EASY this recipe was to make. Everybody in the house says that this was the ABSOLUTE BEST POT ROAST that they had EVER HAD. Can't wait to try it again.
Wonderful! Didnt change anything ....... so good!
Another winner from Chef John! I made this exactly as written, except my roast was just over 2 lbs. and I didn't have fresh herbs, so I used 3/4 tsp each of rosemary and thyme. I also added a little Montreal steak seasoning to the salt and pepper before I seared the meat. I cooked it for 6-7 hours on high. It was delicious.
Absolutely delicious! I used boneless chuck roast and doubled the amount of mushrooms. My family is asking for this meal again this week.
I am sure this is a five star as is. However, I did make some modification. I used 2 cups low sodium beef broth and a cup of red wine instead of the chicken broth. I used a a boneless roast. It came out amazing! It takes just a little more effort than some recipes but so worth it.
I wanted comfort food and this recipe delivered. Pot roast is a favorite of mine amd this was so easy to put together. It was reaIly simple to prepare. The only difference, I was making for a weeknight dinner so I cooked it on low for about 10 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 you can make with a slow cooker. Thanks Chef John!
Loved this recipe, and have made it at least 12 times so far, and after trying to make it better i've done good things and not so good things. First, heavily season the meat before the sear, try using larger chunks of salt if you can. 2nd, Use peanut oil instead of vegetable oil, gives you a better sear, and tastes better in the final product. 3rd, add additional salt, you can try different things, i add about a tablespoon of soy sauce, but its up to you. Do not add more than 1 tablespoon of tomato paste, this will make the roast taste sweet, and the meat will flop apart. make sure the meat stays in the slow cooker for the full time frame, even if you do get a boneless chuck roast, and always de-fat the roast before serving. This last thing is just something i've noticed, try to use a smaller pan for the sear, I use a 10", helps hold in the moisture as the heat drops less when the meat is added (you'll notice less bleeding in the pan).
Very tasty. Had never made a pot roast before, and it turned out wonderful. I only wished I had started making it at about 9 in the morning, so I could have let it cook in the crockpot for another hour or so to see if the meat would be even more tender and yummy. Thanks for the recipe and video! My family loved it :)
I tried this for the first time today and it 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!
omg sooo good the whole family loved it. very filling. we served it over mashed potatoes.
Easy & super good, I didn't change a thing & it turned out perfect!! Thanks for the awesome recipe!!
Very delicious !! I cooked at the conventional oven for 4 hours on a 250F temperature. It was very tender and moisture. Added more salt and pepper in the end. Added also all more thyme and rosemary in the middle of time.
Fantastic. I added turnips but other than that would not change a thing! If you like roast on the medium rare side I would decrease the time to 4 - 4 1/2 hrs.
Made it today and it was the best!!!! Because I'm Hispanic and love spices, I made my own rub for the beef other than that followed every step. It was tender, flavorful and the gravy according to my hubby was PERFECT!!!
Good for the tenderness of the meat and vegetables, just 'light' on the flavor. Using beef stock or beef stock and red wine would definitely make it richer. Adding a bouquet garnet for subtle earthy tones could also be a plus. Easy to follow, hearty a
IT WAS DELICIOUS