Braised Beef Bottom Round Roast Cockpot
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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 i 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 business firm smelled astonishing while it cooked. True comfort nutrient and a keeper recipe. Thanks, Chef John!
08/28/2012
I'm a fairly good boring cooker user and take 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 center of this recipe is the braising of the beef. I went across my usual Carmel color and went alee to an almost blacked meat. The advantage was some of the most beautiful sauce I've ever had in a pot roast. About 1/ii an hour earlier completion I added several quartered potatoes just because and the sauce made them the other star of this swell meal. I've used several of your recipes over the past twelvemonth or so but actually wanted to provide comment on this 1 as one of your finest. Good former fashioned America cooking on steroids! Thanks for all you do Chef John.
04/sixteen/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 US) this is likely to come up out overly fat. The flour is not necessary- use a nonstick pan to brown the meat. If yous want to use flour to thicken the liquid, it should be added near the finish- long cooking will destroy most of it'southward thickening ability.. I accept no idea what the food industry has confronting beef stock, but information technology's a meliorate choice here (and many other places) than chicken.
x/eighteen/2013
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 iii.xiii pound boneless roast (for 2 people with leftovers) and seared information technology until almost burnt on both sides, ie got prissy dark coloring and a prissy chaff on the roast. Only additions/changes I did were: I quartered Yukon Gilded potatoes (like vi-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 permit information technology rest in at that place instead. I used Beef Broth instead of Chicken Broth and got a great rich flavour and I added 1 Tablespoon Low Sodium Worcestershire to the mushroom/onion/goop mixture and let simmer earlier I poured over the meat. It smelled groovy when I walked in the door and made a nifty dinner (and leftovers) on a common cold October dark after work! Highly recommend!!!! Thanks Chef John!
05/13/2012
Corking recipe, and the mushrooms/onions/garlic mixture on top of the meat is great; I used this as a footing for my crockpot pot roast today. The merely things I did differently were to use beef broth instead of chicken broth (seems a better fit, reinforces the beef flavour), and deglazed the mushroom/onion mixture with 1 cup of red wine (scrape the bottom to get all the expert bits, then simmer until the wine is reduced), and and so used merely one cup of beefiness goop. Cipher smells better than pot roast cooking all 24-hour interval long in your domicile! I posted the recipe and photos in my blog, www.culinaryspirits.wordpress.com .
04/06/2012
This was the best recipe i take constitute so far. I have been trying for so long to make a tender roast and end up with something quite like 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!
04/15/2012
Someone mentioned virtually 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.
03/22/2013
This recipe is a existent winner!! Be sure to follow the directions through and you will be extremely satisfied. It takes virtually 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, recall 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. Outset with the roux, equal parts butter and flour in sauce pan, whisk together til it looks like frosting. And so slowly add together the juice that you lot removed from the crock pot. Add together salt and pepper to taste. Permit simmer and boil til it reaches your desired thickness.
04/07/2012
Peachy dinner and leftovers make a smashing stew for later on. I brand one addition. I add 2 tablespoons of Sweetness Vermouth.
03/31/2012
This was delicious, no need for gravy,the mushroom mixture actually 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!
04/03/2012
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 than. Possibly I will try adding a chip more side by side fourth dimension. Whatever suggestions? I followed the recipe except using a summit roast and calculation red potatoes to this dish, excellent!
07/26/2012
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 well-nigh i.5 hours before the terminate 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!
04/15/2012
YES YES Yeah!!!!! (i added a splash of red vino with the craven broth...ok maybe more than a splash) You accept to sear the meat as John says, information technology gives it depth. I have also made this using herbes de provence for the seasoning
02/21/2012
Soooo good. I used rib roast in identify of chuck roast. My family loved it.
03/xxx/2012
Loved this receipe. Used what I h on mitt 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.
04/sixteen/2012
My family said this is the all-time roast I have e'er made, not really any "leftovers" left. Followed recipe exactly except I had to utilise dried herbs and after reading previous reviews, I added a little more salt and pepper. I got a late beginning then concluded upwardly cooking in oven at 250* for about 4-4.5 hours. They didn't fifty-fifty want to bother with eating it over noodles or mashed potatoes. Next time I will add potatoes, just will take to use larger roast if I want leftovers or plan to feed more than merely my husband and 11 yr old son equally they devoured a two.5 lb roast. I wasn't sure most the chicken goop, but the rave reviews erased my doubts and the firm smelled fantastic!
12/21/2012
I used a three lb. boneless tip roast and omitted celery due to our personal preferences. I besides used jarred pre-minced garlic, dried herbs, pre-sliced baby bella mushrooms, and just under 16oz. babe-cut carrots to go far easier. I'm no chef and accidentally added the tomato plant paste before the flour, LOL, but this roast was succulent! I didn't even bother trimming the meat like I commonly practise (was running out of time for it to be ready for dinner) and the fatty 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 dull-cooker. (Grandma's '70s iv or 5qt. old-school cooker lol! Thank you Grandma!) I love that this is the simply 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 succulent addition to my recipe box. I'm sure it volition be a recurring repast for us here! :)
07/23/2012
Cooked a 4½ lb boneless roast (that came tied from the butcher) for seven hrs in the crock pot, for four people, and information technology turned out Peachy! 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 cerise wine and increased the chicken stock (concentrated) to 4 cups.
03/31/2012
Simply Delicious! Even my eleven year old who hates annihilation other than hamburgers asked for seconds.
04/17/2012
Best pot roast I have e'er fabricated. I did double the amount of fresh thyme and rosemary equally per some other reader'south suggestion. The gravy was spectacular; I loved the fresh gustation without the overload of salt yous become when you add stale soup mixes or condensed soups. Served with yukon golden mashed potatoes. Awesome repast!
10/21/2012
I seasoned with tenderizer mccormicks steak seasoning garlic common salt onion common salt ground pepper. Floured and seared. In same pan sautéed onion and garlic. In slow cooker ane can beef stock add roast put package of onion soup mix w/ a niggling water so add onion and garlic. Go on on depression until it simmers lower to keep warm. Add together veges to crock and turn back to low. When simmers turn back to keep warm. Moist non 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 "just dump everything in" kind of recipes) simply 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 I mean we could hardly eat it.
04/17/2012
I merely fabricated this and it was great. I didn't alter a thing and information technology was perfect. Thank you for the smashing recipe.
08/01/2012
My first endeavour at a crock pot roast - admittedly fantastic! I don't like mushrooms, but it was nevertheless amazing. Cooked pretty much as the recipe stated except that at the end I added some cornstarch/h2o to assistance thicken my gravy. My cutting of meat was a Beefiness Eye Round Roast, 3.52 lbs. I cooked on high for 5 hours, then reduced to low for probably another hour.
04/18/2012
THE All-time POT ROAST!!!!I used 1 tin can of craven broth and 3/4 cup of scarlet wine. Cooked it on tiptop of the stove for vi hours. Sooo practiced!
10/13/2012
Another hit! As Chef John indicates in the video, using the right 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 utilise 2 cups (bootleg, 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.
09/16/2013
This is the all-time pot roast I have e'er made. All I can say is wow. Reminds me of the way my mom fabricated information technology growing up. Tender pot roast, wonderful season and a proficient smelling firm too. Fabled served over mashed red potatoes with the homemade gravy on top. No changes for me, I similar it the way it is.
04/16/2012
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'due south 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.
05/08/2012
This recipe was absolutely amazing! I wasn't able to find a 5lb bone in roast. I used a 3lb boneless. I likewise didn't use mushrooms because of a food allergy. The meat was moist and tender and so succulent! I strained the juices and added a flour slurry and made a gravy. I also added pocket-size white potatoes and had a consummate repast in the one crock pot! It was delicious. My fellow devoured it. I would absolutely brand this again.
06/18/2012
Just fabricated 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 one-half loving cup of ruby-red wine. Also used dry vs fresh rosemary and thyme. Flavor was fabulous.
01/x/2014
Loved this recipe as I Beloved all of Chef John's recipes!! I e'er add to my recipes, just considering that'southward who I am LOL.. anyhow, used a 6 lb boneless "English language Roast" cause that is all I had on hand, added 1-i/ii cups of red wine to deglaze pan after I added the lycopersicon esculentum paste (a bit more than chosen for), added way more carrots, mushrooms and garlic (cause I have a big eatin family), added "quartered" blood-red potatoes nigh 1-1/2 hrs prior to turning the crock pot off (considering I was lazy and didn't feel like making mashed). I turned crock pot on lowest setting and cooked all mean solar 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 fourth dimension haha(PERSONAL CHOICE!!!). Likewise I ever add together more spice than recipes call for, just because we like a LOT of spice!! Adjacent day, served dish with spetzle and OMG was it GOOOOOOD! Thanks Chef John for another Keen RECIPE! Dear YOU MUCH :) and Bon Appétit!
08/10/2012
So easy and very good! The beef was then juicy and tender - it fell off my fork! We didn't take all the vegetables then nosotros added broccoli and I likewise added potatoes, because I couldn't imagine pot roast w/o potatoes!
04/xv/2012
Delicious! Looking for a skilful home cooked beefiness meal? Give thanks yous Chef John.
06/09/2013
Five stars for tasting adept and for being a irksome cooker recipe that doesn't have canned soup or any other processed nutrient. I have had such a hard time finding slow cooker recipes with whole food ingredients, and I volition utilize this one equally a guide to experiment with as I try to expand my boring cooker repertoire. Try this instead of the ane with 2,000+ reviews that does no more than than throw a can soup and a seasoning packet (both loaded with msg, cholesterol, and preservatives) into the crockpot. Information technology tastes way ameliorate, information technology's fashion healthier, and it only takes almost ten more than minutes to put together. I am not a fanatic when information technology comes to eating "naturally," but I do like to eat real nutrient.
01/19/2014
I normally make pot roast in a cooking bag, but tried this recipe for a alter. We were delighted with the tenderness of the pot roast, and it fabricated a nice gravy afterwards I removed all the yum-yums one time the meat had been removed. I added cut-upward potatoes with well-nigh ninety minutes left to make certain they were washed and that worked out well. The cooked-down celery fabricated a great topping over the meat after carving it. Next time I call up I'll try beefiness stock vs chicken stock, just to meet of it's whatever better. Recommended!
04/10/2012
This was fantastic! my daughter wanted seconds! :) Look frontward to making it once again...and again. Thanx!
06/17/2013
This is WAY labor intensive and really didn't merit all the piece of work. I'll stick with my basic goop and Italian seasoning over a beef roast with cutting-upwards veggies in a crock pot. Takes ane/four of the time and the flavor is improve.
03/18/2012
Wow what a good, easy, and wonderfully condolement food dish! I fed our family and the neighbors on this delightful hateful.
10/07/2012
I usually love Chef John's recipes, but this one left me kind of flat. I was trying to find a fashion to use my slow cooker that didn't involve cream of (fill up in the bare) soup. I believe the flour on the meat created sort of a messy consistency to the sauce at the finish. Also, this is a rather greasy cut, and the humid that takes place in the ho-hum cooker just distributes all the fatty into the other ingredients. I prefer a slow oven roast. The meat was tender, and I had plenty of sauce using only ane and 1/ii c. of BEEF broth. In fact, I recollect my 5 quart cooker would have overflowed with 2 and 1/ii c. of liquid.
08/xi/2014
My offset time making beefiness pot roast. I take decided to add potatoes forth with a touch of fish sauce for deeper tasting. It is soooooo gooooood. I volition brand it again. Cheers for the great recipe!!!
01/25/2014
Only OK, I didn't observe whatsoever difference in season from when I would but common salt and pepper the meat and throw in some carrots. Really, I thought the celery just doesn't belong with roast beef.
xi/xxx/2012
I knew right abroad that this recipe was from an experienced chef. If you lot desire the flavor you have to take a few extra moments and steps to sear the meat, saute the onions etc.etc. The cease result is that a normally tough slice 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 information technology) and red wine. (besides I take the time to cook my mushrooms in butter till they are brown and crusted with bounding main salt then add together the wine and scrape up the tasty $.25) OOOh La La!!!!
02/23/2014
Really very good recipe. Used beef broth instead of craven broth, and dried herbs instead of fresh... And boneless rather than bone in... Its even so was fantastic! The prep is very important... Makes all the difference I believe. Thx for posting!
08/24/2014
Cheers for a lovely change to my boring pot roast recipe. I used a large London Broil and cooked some pocket-sized organic potatoes separately in a low-cal chicken goop. Since my roast was just iii lbs, I had room to add together them at the end. Meat has go so expensive, and being a fitness nut, my kids love when I add potatoes to annihilation. 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 upkeep stretching fox.)
08/09/2014
Growing up, pot roast was a Sunday dinner staple. It always smelled delicious, but it really didn't gustation 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 brand this recipe completely as written and would not change a thing. Thanks Chef John!
03/30/2012
Delicious!
09/23/2013
Very good recipe! I did change it though. Mostly considering I tin't accept pot roast with out potatos. The rest of the tomato plant paste would have been wasted if I only used i TBS of it, aforementioned with chicken broth. Modifications: 1. I used less than 5 lbs pot roast and it was boneless. two. I added potatoes. 3. I put the whole small tin can of tomato paste and whole box of chicken broth in and added more flour. iv. 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 information technology twice and so far. I make it at dark, cook till morning, and 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 rest of ingredients as listed. I didn't have fresh rosemary or thyme, and so I put 1 teaspoon of each in the mushroom sauce. I cooked it on high for iii hours and and then four hours on low...still wasn't fork tender, and so I put information technology on loftier over again for another 1 ane/2 hours. Finally started falling apart (it was a pretty thick slice of meat). Taste was awesome, merely information technology did need more table salt. Served over egg noodles. Thanks for a great recipe!
03/27/2012
this is Best pot roast recipe ever!! The merely changes I made was to terminate cooking in the oven instead of the tedious cooker (I didnt accept 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 as written with the exception of using stale 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 hr. Served with mashed potatoes -very tender and tasty - thank you, Chef John !
03/21/2012
This was then good, the whole family unit loved it...even my kids (two and five)! Cheers for the recipe and video, Chef John!
04/15/2012
Very skillful - 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 stale herbs. But information technology was very tasty and a big hit with the family unit. I strained the juices and thickened them a fleck with a flour/milk mixture to brand gravy and served with mashed potatoes.
09/11/2013
Wow!! This is an incredible recipe. I used a 3 pound boneless chuck and information technology melted in our mouths. It made a delicious gravy too. I followed the recipe exactly and served it with boiled potatoes. My family unit couldn't become enough.
09/08/2013
1 give-and-take: Amazing. I didn't change one affair- followed information technology every step- and it was flawless. This will exist my go-to recipe for pot roast. Cheers so much for sharing!!
05/24/2013
Excellent! I adopt to cut the beef into chunks about 3in cube. This style you can get the seasonings and flour on all sides. Yous can add a one-half-cup of burgundy wine for "bourginon" season.
09/07/2014
The primal was definitely in searing the meat. Best pot roast I take done and so far, amazingly tender meat and vegetables. I volition definitely make it again. Thanks chef!
10/20/2012
No one believed that this was my first time making pot roast. The meat was tender and flavorful, simply how it should be!
09/19/2013
If I don't desire to use onions, practise I withal 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 detect a bone-in chuck roast so I used boneless and it was fantastic. My boyfriend said information technology may be his favorite meal ever.
04/22/2012
A little bland..
03/10/2013
This Irksome Cooker Beef Roast recipe was wonderful! We are living in South korea for the next twelvemonth, so this was a wonderful "experience similar home" dinner. Since beef is and then expensive here, we were fortunate to be visiting relatives at Kunsan Air Forcefulness Base, where we were able to get some U.S. beef. Thinking I had everything now to brand a wonderful dinner, I realized that I did non 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 whatever celery, so I used carrots and potatoes on the bottom. About 10 minutes before we were fix to consume, 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 hubby and neighbor. If you can't be at dwelling house, you can sure make the all-time of it with this recipe. Thanks Chef John!!!
09/09/2013
My commencement fifty-fifty 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 upwardly! :)
09/12/2012
I followed this recipe exactly. This is honestly the best ho-hum cooker roast I've e'er eaten. My hubby literally didn't talk for 5 minutes and licked the plate clean. Give thanks yous for the PERFECT recipe - easy to follow and delicious results!
08/27/2014
Absolutely amazing--finger licking proficient. I will definitely brand this recipe again.
09/01/2014
I made this today and it was succulent. The delicious smell tempted us all day while it cooked. I cutting up my meat (a prissy 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 "existent" things in my oral cavity. Information technology was so skilful that I forgot to take a picture! So mine is of the tiny flake of leftovers in a plastic container :) so yummy!
04/29/2012
I was looking for a pot roast recipe I could adjust for my Mom'southward gluten intolerance and this was it! I used corn starch instead of flour and left out the mushrooms every bit my married man doesn't like them. I will make those separately with salary and onion. Added nearly 1/4 cup carmine wine and homemade chicken stock. Information technology smells divine! I will also make mashed potatoes, creamed spinach and boston lettuce with sour cream herb dressing---super YUM for a sunday dinner.
11/20/2012
YUM!! I especially liked the flavour of the mushroom gravy/sauce. It tastes similar to Campbell's Gilt Mushroom soup, which is not always bachelor at the store. I think I'll utilise 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. Information technology was so tender. I removed the roast from the crock pot at well-nigh 7 hours. I as well was cooking small blood-red potatoes which I removed from the pot at virtually 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 foliage to pot roast, but did not miss information technology at all with this recipe. I loved it Chef. Go along them coming!!
08/05/2012
Pretty skillful!
01/19/2014
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 flavor and the gravy is not bad over mashed potatoes. I hold that searing the beefiness is key. The tomato paste adds that petty something and sautéing the onion garlic and mushrooms adds a lot of flavour. I also sautéed the celery. This is a permanent role 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 non only followed the instructions only when I found it lacking in taste I added some more herbs. Also the gravy was thin. I did however savor information technology the following day when I added more veg and thickened the gravy. I did look more than taste particularly after taking the time to chocolate-brown etc on the stove showtime. It is so interesting to read other reviews and and then take expectations not met.
03/06/2014
Love it!! I really endeavor to stay away from canned or packaged soups and this pot roast turned out nifty. Chef John did information technology again!! Thank you!
02/25/2014
Chef John you've outdone yourself with this one. Absolutely astonishing and tender pot roast.
02/06/2014
This was very skilful. Fabricated as directed with the improver of extra herbs towards the end and put potatoes in during the final 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 shop was iii.5lb top roast. I HATE carrots. These are excellent in the slow cooker for hours in the gravy. Melt in your mouth skilful, so if you lot have kids who won't eat their carrots, try this.
07/09/2014
Oh. My. GOSH! This is the all-time pot roast I've always had (sorry, mom). The only pain is that you have to cook the onions and sauce earlier hand which makes it hard to do on a weeknight. I fabricated the sauce the dark before and kept it in a separate container in the fridge. In the forenoon, 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 i/2 hours and when I got dwelling house, I turned it on high for another 4 hours. Think, 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 once again - hopefully I don't lose is recipe!
04/19/2012
Fantastic! Served over hot buttered spiral noodles seasoned with garlic powder. Besides, had it with a side of cottage cheese with fresh chives mixed in. Wonderful compliment to information technology ~ Kids and Hubby loved it. Sharing with all of the ladies at piece of work! Thanks
01/07/2014
Served this for company. It was fine, but didn't stand out enough for me to plan to make again. Followed the recipe.
01/04/2014
It turned out expert, but similar some others, I didn't really taste the spices at all (me having to apply table salt and pepper after the meal is cooked....rare for me!); thus why I gave it iii 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 tedious cooked potatoes just didn't seem right. But thank you for the recipe anyways!
12/16/2014
Amazing POT ROAST!!! I Volition Make It ALL THE Fourth dimension LIKE THIS!! no soup mix or pot roast seasoning bundle. And perfectly seasoned!!! But had to add a pinch of salt when I served information technology merely its meliorate to add 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 squeamish rustic flavour! my hubby ate 2 servings!! My two year onetime son even ate information technology and my four year onetime daughter loved it! Slap-up RECIPE!! If I could requite it ten stars I would!!!
12/17/2014
This fabricated a very tender roast with astonishing gravy--I used beef broth instead of craven. If I made this again, I would decrease the cooking time or cook on low. My roast came out quite dry out. I only cooked it on high for four hours, and then switched to low for 2 hours, just I estimate I still let it cook besides long.
x/04/2014
Can I offering my own variation of pot roast? Just fabricated 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-six cloves of garlic; rosemary and bay leaves(removed after three hours)five-6 squishes of Heinz Spice Ketchup: and nigh ¼ c maple syrup! And yeah, contradistinct seasoning as it cooked on high for nearly 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 simply made this and information technology 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 rent someone to pre-cutting everything. Aside from that I highly recommend it.
09/xiv/2014
OMG! I'm not a beef eater usually, only my roommate is, then 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 mitt), and it turned out perfectly. I fabricated a plate upwardly for my neighbour who was feeling ill, and I got a voice message from her proverb merely this: 'YUM,YUM,YUM,YUM,YUM,YUM...!' I served garlic mashed potatoes with the gravy and it was succulent. The browning of the meat made all the difference, I think. Give thanks you for posting this!
02/01/2014
This was fantastic!! best pot roast ever! Everyone in the family unit loved it!! We eliminated the mushrooms cause nobody likes them.
09/28/2016
I followed this recipe to the alphabetic character. Information technology was so easy and I actually had fun making it. I am NOT someone who you would call a melt. In fact, I am nigh equally novice as they come. Because of an injury that has me out of work, I accept taken over the cooking in my house. I accept e'er been able to cook the elementary dishes, only, at present that it is my duty, I have had to step it upwards. This being said, I can't stress plenty how EASY this recipe was to brand. Everybody in the business firm says that this was the ABSOLUTE Best POT ROAST that they had EVER HAD. Can't look to try it again.
09/05/2013
Wonderful! Didnt alter anything ....... and so good!
02/22/2015
Another winner from Chef John! I made this exactly as written, except my roast was just over two 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 common salt and pepper before I seared the meat. I cooked information technology for 6-seven hours on high. Information technology was succulent.
08/05/2013
Absolutely delicious! I used boneless chuck roast and doubled the amount of mushrooms. My family is request for this meal again this week.
10/06/2013
I am sure this is a five star every bit is. However, I did make some modification. I used 2 cups depression sodium beef goop and a loving cup of ruby vino instead of the craven broth. I used a a boneless roast. Information technology came out amazing! It takes just a little more attempt than some recipes but and so worth it.
03/02/2014
I wanted comfort food and this recipe delivered. Pot roast is a favorite of mine amd this was and so easy to put together. It was reaIly simple to prepare. The only difference, I was making for a weeknight dinner so I cooked information technology on low for about 10 hours. It was so tender and succulent. I served with mashed potatoes, carrots and sauteed spinach. Definitely will exist working this into my rotation, I forgot what smashing weeknight meals you lot tin can make with a wearisome cooker. Thanks Chef John!
01/12/2014
Loved this recipe, and have made it at least 12 times and so far, and after trying to brand it ameliorate i've washed proficient things and not then good things. Starting time, heavily season the meat before the sear, try using larger chunks of salt if you lot can. 2d, Utilise peanut oil instead of vegetable oil, gives you a meliorate sear, and tastes better in the last product. 3rd, add boosted salt, you tin can effort different things, i add together about a tablespoon of soy sauce, just its up to you. Do not add more than 1 tablespoon of lycopersicon esculentum paste, this volition make the roast taste sugariness, and the meat will flop autonomously. make certain the meat stays in the deadening cooker for the full time frame, even if you do go a boneless chuck roast, and e'er de-fat the roast before serving. This last thing is simply something i've noticed, try to apply a smaller pan for the sear, I apply a x", helps hold in the moisture as the heat drops less when the meat is added (y'all'll notice less bleeding in the pan).
07/21/2012
Very tasty. Had never fabricated a pot roast before, and it turned out wonderful. I only wished I had started making information technology at about 9 in the morning, and so I could accept allow it cook in the crockpot for another 60 minutes or and then to see if the meat would be 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 first time today and it was wonderful. I added corn starch to the left over juices and information technology made the near succulent gravy; no boosted seasoning necessary. I didn't change a thing and will be keeping it for future use!
03/02/2014
omg sooo practiced the whole family loved it. very filling. we served information technology over mashed potatoes.
xi/30/2012
Like shooting fish in a barrel & super adept, I didn't alter a thing & it turned out perfect!! Thank you for the awesome recipe!!
09/11/2012
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 centre of time.
09/18/2014
Fantastic. I added turnips merely other than that would not modify a thing! If you lot like roast on the medium rare side I would subtract the time to 4 - iv one/2 hrs.
11/02/2014
Fabricated information technology today and it was the all-time!!!! Considering 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!!!
10/06/2014
Adept for the tenderness of the meat and vegetables, just 'calorie-free' on the flavor. Using beef stock or beef stock and red wine would definitely make it richer. Calculation a bouquet garnet for subtle earthy tones could also be a plus. Like shooting fish in a barrel 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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