A FABULOUS dish!
Whatever would a dish be without the balance of flavor and decadence? Hence, the answer was found here amidst the array of lightly fine fresh seasonings utilized.. creating a saucy, delicate ~POT ROAST~ dripping roast with tender flavour! I applaud this recipe which simmered into reminiscing savory entree, causing satiety with a light texture! WALLAH.. and there you have it, a perfect meal! Thank You!
Makes a delicious roast. I nixed the salt as there is plenty in the Montreal Steak spice (which my wife didn't like so much, but I thought it was fine). Used Australian Shiraz instead of Merlot-it's what was available for a similar outcome. I chopped up a couple onions to layer on the bottom of the slow cooker before the beef went in. I also added carrots and celery. There is ample gravy beginnings with this recipe, so it will pair well with mashed potatoes so you can slather it all over everything and not run out.
This kind of recipe is very forgiving, so don't be afraid to experiment and change things as you need to.
This was one of the best pot roasts I've ever made, but there are several factors that affect that comment. I used an Angus chuck roast which is the very best. I used the ingredients and quantities as listed EXCEPT I omitted the salt. I read a review that said she cut the Montreal seasoning in half because it was too salty; I chose to leave the Montreal alone and eliminate the salt. I had jug Burgundy, so I used it. I sprayed the roast before applying the rub mixture and browned it really well in a sprayed pan on my gas grill (to avoid a mess in the kitchen). When I transferred the meat to the cooker, I added the liquids to the pan I'd used on the grill and scraped up all of the seasonings so as not to leave all of that flavor behind. It is wonderful and I've reduced the liquid in a pot, added mushrooms and served it over mashed potatoes!!
Very easy to make loved it. Added to my favourite. Thanks
I tried this tonight and it was an absolute HIT with the family!! My kids are very picky eaters so I was a little scared that they wouldn't like it. Well they loved it! I didn't change anything and it came out great! Thanks
This is a great recipe! The meat gets perfectly cooked and then you can turn the drippings into a very flavorful gravy. My only change is that I cut the rub amount in half. I made it before with the full amount and it was way too salty. Cutting it in half was just about right. Loved it!
This has great potential but the salt content made this almost inedible. I followed the recipe exactly but I think I ll have to tweak it to make it work.
This was very good. As I did not have the Montreal seasoning I used instead a prime rib rub. The prime rib rub contains rosemary already and I added thyme to it as the recipe suggests. I rubbed seasoning on to 2.5 lbs roast. I seared the meat on all sides in Olive oil. I cut up potatoes carrots onions and celery and added those to the crock pot. I place the meat into the crock pot adding the au jus and onion mix. I poured Cabernet sauvignon over the top of the roast. I also used one can of beef consume. One cup of water. Cooked on high for 4 hrs. Made a quick roux in a saucepan and added broth from the crockpot until I got the thickness of gravy I desired.
Absolutely amazing! I substitute cabernet sauvignon since that’s my favorite wine. To cut fat, I’ve used a large pork tenderloin as well and the family loved it. I substituted beef gravy mix bc I didn’t have au jus on hand. Also, added carrots, potatoes and celery occasionally. I didn’t add extra salt but did add garlic and onion powder to taste. I wouldn’t skip the browning step! Best roast I’ve ever made!
I followed the recipe exactly. I made no substitutions. I found it to be too salty. Spices were overwhelming. I will not make again.
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