Beef Choice Pot Roast on Grill
Sort past: Nigh Helpful
Most Helpful Nearly Positive Least Positive Newest
08/20/2000
This is one of the offset recipes I institute on allrecipes.com several years ago and I've been making information technology ever since. My recommendation: DON'T CHANGE ANYTHING. When people complain that it'south tough, only they added water, information technology's their own fault! Don't add water or goop. Don't add potatoes or carrots. Don't even modify the amounts on the salt and pepper. Just do exactly what the recipe says and you lot will be happy with the results! I e'er am...but when I don't follow it exacyly, I'k disappointed.
09/09/2007
I picked this recipe considering I wanted a evidently pot roast without added vegetables, vino, beef goop etc. -- a recipe that allows one to savor the flavor of the beef. This is it! Followed the recipe as given, although my chuck roast was just iii lbs. The roast came out very juicy and tender with a delicious flavour. There was a lot of juice in the pan, but information technology's a stretch to call it 'gravy'. Yous'll have to thicken and flavor it to become a traditional brown gravy but there's plenty of juice to work with. For those who have bug, 2 suggestions: 1) chuck roast is one of the cheapest beefiness roast cuts and I've only been satisfied when purchased at a good butcher shop. The ane'due south plant in the grocery store unremarkably cook upwards pretty tough and/or dry out. I've likewise had good luck with chuck roasts from Whole Foods. 2) Make sure your roaster/dutch oven has a tight fitting chapeau AND is sized for the roast. If the hat is loose or you use a roaster that holds a 25 lb turkey, the pot roast will plough out dry. Great and piece of cake recipe.
03/09/2003
This was first-class...but I'one thousand happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (wink) I added some beef goop to ensure moisture, and per some other reviewer, added i/2 pkg dry onion soup mix. I did have to thicken a little by adding some cornstarch (very little) merely I assume its b/c I added a piddling besides much beef goop. Excellent sense of taste, texture and overall, was much easier than I thought it would be!! Very excited to brand this again!! Thanks Teresa!!
06/03/2005
My family loved everything about this recipe. The flavor was outstanding. I concord with others, FOLLOW THE RECIPE Every bit WRITTEN. Go ahead and add some other spices per your taste just sear the meat every bit directed and then season. I added some flour to the strained meat drippings and the gravy was wonderful. My husband commented that it was the all-time roast I've ever made. I normally do a roast in the crockpot but not anymore!
02/18/2006
Great recipe! I used about a 3 ane/2 lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat every bit directed and added 2 cups of beefiness broth (I apply the powdered bouillon, so I used 2 packets to brand the 2 cups of broth) and put it in the oven for the commencement 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used ane onion, well-nigh 2 teaspoons chopped garlic, 1 green bell pepper, 1 whole agglomeration of celery, baby carrots, crimson potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere's Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't use the bay leaves. I just covered the Dutch Oven with foil and permit it go for the next one 1/2 hour. It was FABULOUS!!! I can't wait to consume it tomorrow!
07/20/2002
This recipe is FANTASTIC!! Easily the best pot roast I've ever made! This too freezes quite well - only cool and slice and package with a little of the "gravy" in a freezer goose egg-top bag.
12/31/2011
I fabricated a couple small changes. I sauteed the onions and garlic (quite a bit more garlic than what the recipe called for, I'thou afraid) in the hot pan with a trivial butter earlier layering information technology in the lesser of the pan. I also added 1/two cup quality beef broth and poured 1/iv cup burgundy wine over the roast before covering it (partially because a) I did not want a dry pan under my roast, I knew from experiance that you want some liquid in the pan to help cook the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that flavor is always a plus). I did Non add the additional salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, there's one plate full of leftovers to fight over tomorrow. Nosotros loved it. Note: Covering the roast is a MUST. You don't cover it, you volition have a hockey puck instead of a roast. Accept information technology from someone who did this one time or twice when first making her ain first roast.....or two.
12/25/2009
Fabricated this recipe 3 times. First time followed directions exactly and it was delicious. Very flavorful with plently of au jus to make a great gravy. (VERY Important TO HAVE TIGHT LID!!) Served with mashed potatoes & carrots. Next time used the bones direrctions and ane more onion and 2 more than cloves of garlic...my preference. (Used grated bounding main salt, information technology makes me feel like a real chef, especially when I vesture my apron!) That time fabricated my recipe for boiled fingerling potatoes with butter & parsley with chocolate-brown sugar/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole and so information technology could exist fix aside when making gravy. To gravy, I added a bear on of sherrry and sliced portabella mushrooms, carmelized in butter then simmered 5 minutes. Brand sure to get all brown bits. Third fourth dimension, I was missing the potatoes & carrots that are usually made with pot roast. In a slow cooker many times what you proceeds in tenderness, you lose in flavor. I did non desire to lose one taste bud of the wonderful flavour and tenderness of this roast so decided to add together halved potatoes and 1/two sliced whole carrots. Too added a little beef broth. Male child! BAD Motility! Calculation veggies & liquid changed the meat (aforementioned Dutch oven). Veggies OK, simply meat not tender and lost flavor. Making again tonite & will follow directions exactly like I did the 2nd time. If anyone can suggest a way to roast the veggies with meat and proceed the season, allow me know! Corking ROAST RECIPE!!!
07/26/2002
The all-time! Everyone who has tasted this pot roast has asked for the recipe. Now my husband frequently asks me to make it. Fifty-fifty during the summer! YIKES
12/thirteen/2011
Calling this "Beef Pot Roast" is a bit like calling a Lamborghini a "vehicle," or the Mona Lisa a "flick." Maybe "Beef Ambrosia" is more than plumbing equipment. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing have-out, a pizza, or fast food. The flavor is that of the beef without adornment. I made it virtually verbatim. I had constitute two thick top round steaks which I had bought longer ago than I intendance to mention here, languishing in my chest freezer. They came to 4+ pounds birthday. And so the cut was substituted for chuck. Subsequently browning, I stacked them in the Dutch oven. I simply cut the cooking fourth dimension by 30 minutes, since summit round is a much leaner and more tender cutting than chuck. Fabulous! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning information technology into such was a simple matter of whisking 3 Tb of flour into nearly 4 Tb beefiness stock, calculation to the pan liquid, and simmering for 10 minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of homemade spaetzle, it was a repast fit for a sultan. Ladies, if there's a man in your life you'd similar to marry, make him this dish. He'll follow you anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred different ways with all levels of results, but this one WORKS. I normally don't follow recipes to a T, however figured I'd try it every bit written and make any changes from there since there were so many good reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was cascade the juices into a bucket, add a teaspoon of butter to polish it out, bring it to a boil and and so thickened information technology - that'south it and information technology was absolutely delicious. I won't brand pot roast any other style from at present on.
12/25/2010
Followed instructions equally described with a 5 pound roast. Came out with lots of juices, still it was well overdone. Later on cutting and slicing, the meat only tasted good for near the first 2 minutes. Then it quickly became dry and chewy without information technology sitting in the gravy/roast pot. I also thought it lacked flavor. I added lots of onions and garlic at the bottom to recoup for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, os in chuck roast from a natural, grass fed moo-cow. Fortunately I checked it at 1 hour afterward the initial 30 minutes and it was merely a little over washed, but still succulent. I similar the fact that this recipe doesn't involve soups, broths, or the addition of vegetables, and just leaves the great flavor of the meat, and drippings for a wonderful gravy. Especially if y'all want to use the meat for say shredded enchiladas or another purpose after the initial meal. Information technology'south a keeper.
05/15/2011
I'll never understand why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this one came out the best by far. DON'T season the roast earlier searing. This goes against most recipies I've seen, merely that's why the others were all dry. This ane came out perfect. Nothing needs changing.
02/eighteen/2009
I have fabricated this dish twice with perfect result each time. Later on reading the reviews, I made simply one change, I go on roasting for 2 1/2 hours at 300 degrees instead of 1 1/2 as the recipe calls for. Afterwards the ane 1/2 hours, the roast I used, 3.5 lbs, was not tender, the extra 60 minutes moved it to fork tender. When my wife asks me to repeat a dish within 2 weeks I know I accept a hit! Thanks for the dandy, unproblematic recipe!
03/09/2003
This was fantabulous...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (wink) I added some beef broth to ensure moisture, and per another reviewer, added 1/2 pkg dry onion soup mix. I did accept to thicken a little by calculation some cornstarch (very little) but I assume its b/c I added a picayune besides much beef broth. Excellent taste, texture and overall, was much easier than I thought information technology would be!! Very excited to brand this once again!! Thanks Teresa!!
xi/10/2012
I am a bad cook. And then much that my married man dreads when I desire to brand a roast for dinner. I followed this recipe exactly as written and my whole family said I could add it to our regular menu. Yay!! Information technology was succulent!!
03/27/2011
This is the best pot roast e'er. I utilise to brand pot roast in the crockpot and although it would come out tender, it seemed like all the flavor was sucked out of the meat. This recipe keeps it simple and allows the truthful gustation of the meat to polish through. The broth makes a wonderful gravy and the meat is so moist and full of season. I agree with others who have posted non to add any liquid. I think if yous add liquid to begin with information technology is kind of like boiling the meat rather than baking information technology. If you take non tried this recipe yet, do it, you lot will be happy you did.
02/x/2010
Not just did this make a very pretty roast, but it was juicy and tender. In club to make a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with 1/8th cup of cornstarch, 1 1/ii cups of beef stock, a pinch of white pepper and 1/four teaspoon of ground black pepper. That made plenty gravy for meat and mashed potatoes to serve 8.
04/eighteen/2011
OMG!!! 1st off, I used a two.75 chuck roast (boneless) then followed the recipe to T. Though, I was not sure if I was to flavour the onion & garlic mixture or the meat, so I did both without measuring. I was a bit worried about it non being flavorful, I love BIG flavor. This came out incredible!!! I just wish I had made the 4 lb roast. I can't stand up the crock pot method, not sure if I'm doing something wrong, but mine always comes out dry & stringy. This was aught like that! I will never make a pot roast whatsoever other style! Thank you for this recipe!
10/25/2008
Absolutely awesome! I, besides, added a bit of beef broth, and after reducing the temp, cooked this for 2 hours. So tender, moist, and flavorful! I don't have a dutch oven, so I just seared this on all sides in a frying pan, then put the roast in an 8x8 drinking glass baking dish, covering very tightly. I remember that baking this in a dish that the roast fits snugly into is another key component to keeping this roast moist. We are making French Dips with the leftovers!
04/11/2013
Just made this roast according to the recipe. It was very flavorful and the gravy, crawly. I fabricated a 2 lb roast cooked @ 325° F for 1/2 hr and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast every bit directed in my cast iron dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes around to cook in the oven. Seasoned everything with steak seasoning. Everything turned out great. Although I thought the potatoes tasted a bit like carrots. I was surprised that this produced a good amount of juice. I have always fabricated my roast with a inch or and then of h2o added before the oven. This tasted and so much better and the potatoes were nicely roasted. To the gravy I added 1 cup of water and a bouillon cube, to stretch information technology, nosotros like our gravy. To thicken I stirred in 1/four loving cup flour mixed with a little water. Great recipe, thanks.
eleven/08/2010
We really enjoyed this dish. The prep was quick and piece of cake and the effect was moist, flavorful and delicious. I added vegetables for the final i.five hours and used some seasonings on the roast itself, otherwise I followed the recipe. I volition use this recipe whenever I'm in the mood for pot roast. Thanks!
01/04/2011
This is the outset time I've made a pot roast without a crock pot. This was tender without the sogginess that I've become accepted.
12/11/2010
delicious!! cooked in 1 c. beefiness goop plus one c. red wine. added boiled baby yukon gold potatoes and baby carrots to the gravy subsequently roast was done cooking, then served all together. sooo good.
08/04/2009
This is my 2nd time to review and this fifty-fifty though it is my "become-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. Practise NOT Non NOT Not add goop, juice, water or any liquid. The only change I made was since I was out of bay leaves I used rosemary for my seasoning and it was delish. PERFECTION!
04/28/2011
My family unit LOVES this dish- one of our favorite condolement foods! I don't change a affair- except, I add cutting up potatoes and baby carrots 45 minutes before it is finished cooking. The seasonings, onion and garlic flavour the veggies too and so yous accept a complete meal. And, I add a picayune cornstarch or flour to the pan juices to make a very tasty gravy! cheers Teresa!!
04/12/2011
I was looking for a different fashion to cook a roast without the usual potatoes and carrots, and this fit the neb. The recipe was followed to the letter, and the house smelled wonderful! My "meat and potatoes" land male child loved it. This is definitely a keeper.
xi/28/2010
The season was delicious. Thanks for the recipe.
02/28/2010
LISTEN EVERYONE!!!! If ane follows this recipe exactly as written, one will get a wonderful, tasty & tender beef roast. The secret is the searing without calculation extra liquid. One may flavor with extra onion or garlic (not needed still). PLEASE do not change the recipe & then give information technology a bad review. Brand some mashed potatoes & steam some veggies & dig in! Information technology is succulent when made as given.
03/07/2012
The all-time pot roast ever. I added vegetables & it still turned out peachy!
03/28/2012
Just made this final night and let me tell you information technology was sooooo good. It was then juicy and flavorful. Also, as another reviewer stated, I had no problem with dryness. I washed my pot roast b4 I used it and dried it with a paper towel. After that I just put them into my Dutch oven and let them sit on each side for four minutes (timed) I did not affect them, except when added my seasonings to them while cooking which is onion powder, emphasis, worchestershire sauce and pepper. Instead of using two garlic cloves I used 1 large and so some minced garlic I had in the Fridge. I left them in the Dutch oven (stovetop) and put that in the oven. I cooked them covered for nearly xx minutes and the rest of the fourth dimension was uncovered. This combination of things made it's own juice/sauce and it was sooo good. Also I didn't have bay leaves so I left that out...didn't miss them at all. Thanks for this recipe && I don't fifty-fifty like Pot Roast but this was practiced!
11/16/2011
Simple and tasty. I had a one kg (2-lb) roast for the 2 of u.s., so after the initial 30 min @ 325° and one hr at 300°, the internal temp was 180° (well washed). It was great, merely adjacent time I might cut information technology dorsum to 45 min.
04/ten/2012
Loved this ! The more colour you lot get on the sear, the more flavor your roast will take. And a cast iron skillet is perfect for this recipe, as information technology goes from stove top to oven and the bandage iron will go you lot a sear that no other pan can. When you're plating this, scoop upwardly a generous portion of the onions and garlic off the lesser of the pan and serve them over some bang-up mashed potatoes. They were the absolute best function of this !!! One warning: Watch the roast weight. I did a ii pound just failed to reduce the cooking time as the original recipe is written for a iv pound roast. Information technology came a bit overdone (nonetheless delicious) but that was entirely MY mistake.
09/08/2009
This recipe is unbelievable! And so uncomplicated and straightforward, with amazing results. The two most important things to keep in mind for this recipe to succeed are: 1) Do Not take shortcuts when searing the meat. Allow the meat to fully sear for 4 min on each side to lock in those astonishing juices. 2) Do NOT add liquid to this recipe (goop, consumme, water, etc) because the meat will make its own delicios broth while cooking. The ONLY thing I changed was to use 4 garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe collection every bit an instant classic!
x/28/2010
I had near a little over 3lb boneless chuck only cooked it exactly the way the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the last hour. I don't have a Dutch oven so I seared the meat on superlative of a frying pan and transferred it to a Corningware ceramic casserole dish and put it in the oven. I covered with a foil and cooked abroad. The dish turned out really expert, very flavorful. My fiance and company loved it. Although I would have liked it more if it was more than tender but it still satisfied everyone'south hunger. I had plenty of leftover and it was fifty-fifty improve the next twenty-four hour period.
11/01/2010
It was wonderful. I added veggies ontop to melt. Perfect!
01/09/2011
Aye confirmed. Do not change a thing almost this recipe. Follow directions every bit written.
eleven/22/2007
I love the recipe. I make information technology everytime we have family gatherings. I practice have to alter some of the techniques only otherwise the recipe is corking. I purchase chuck roast brand sure information technology has a little fat on it, the fat makes the meat melt ameliorate. I as well season my meat the night before with Lawrys seasoning salt, then wrap it in plastic wrap and refrigerate information technology. Searing the meat is good. I put information technology in the oven at 350 degrees and continue it covered and just permit it cook until the meat is able to pull apart with a fork. Then, I will uncover information technology for 1/2 hour to brownish information technology and all done. Everyone in my family loves it and I take to bring information technology everytime we take a gathering. The recipe is a swell concept and a big hit.
11/21/2010
Fabricated this last dark for dinner & anybody loved it. Very like shooting fish in a barrel to make
01/31/2010
A different way to make pot roast if yous don't want to get out the crock pot. Creates an earthy rich taste different than well-nigh crock pot recipes, and it is quite tender to for the quicker cooking method. All the same, in that location will not be the juice neccessary to make any gravy! And, the vegetables practice not roast with it, so you will have to make them on the side. I tried it in the pot once and they only get too greasy and the meat loses some of its tenderness, every bit the juices get soaked up by the vegetables. In addition, brand sure that you trim off actress fat, considering it will not melt abroad like when the meat sits in the crock pot. Though, for some reason unlike many other pot roasts it is pretty good the next 24-hour interval.
x/12/2009
I rinsed and patted dry out my 3 lb. roast start, then basted both sides with olive oil and added seasonings, then seared the roast on the grill for four min. each side (seasonings were Montreal Seasoning, garlic salt and onion pulverization). Had the baking dish in the oven while it was pre-heating and placed the seared roast ontop of 1 bay leaf in baking dish. I poured on the SIDE of the roast (not over the top) a half tin of Swanson's beef broth (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed two bay leafs with thick cut onion rings on top of roast prior to covering. The smell in the business firm was awesome! Took it out after it'south first 30 minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves around the pan and placed snack size carrots around one side and large peeled Idaho potatoes (quarted) effectually the other. Placed more big cut onion rings on superlative of veggies - added Lawry's seasoning (on carrots, potatoes and onions only). Cooked additional 1 1/2 hrs and I was really surprised how tasty the veggies were once nosotros served it! They cooked thoroughly yet still stayed firm - and non mushy. Next time, I'1000 going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat really added to these veggies and my kids wanted seconds. Usually they desire more meat! Relish this recipe. It'southward elementary and time efficient. Hardly whatsoever prepping. If yous accept two hours - your good to go with this delicious meal.
04/14/2008
This was the outset time I made pot roast and this is the perfect recipe. I made this recipe twice. The first time I followed information technology exactly. Subsequently I took the meat out, I added some red vino to the gravy and cooked it. Information technology came out actually good but the gravy had a strong onion flavor which some people may not similar. The meat was also a little tough. The second time I made it, I added some water before I put information technology in the oven. The meat was so tender this way! I however added crimson wine to the gravy and some cornstarch to thicken. I definitely suggest calculation some liquid earlier puting the roast in the oven.
10/17/2011
This was fantastic! I have never been able to make pot roast without a crockpot. otherwise it is dry, overcooked etc. I added a little bit of ruddy wine to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(afterwards cooking). I also added some mushrooms with the onions. I will definitely make again.
09/fourteen/2001
OMG! Thank you lot Teresa! This was my very first fourth dimension making a roast. I was very intimidated in doing and so. But I found this recipe and it sounded very uncomplicated. So I made it for dinner tonight. It came out very tasty. I added cherry potatoes and carrots at the half 60 minutes marker when I turned the heat down. They turned out perfect. My hubby loved information technology and so did my 2 year old! Thank you again Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast be so delicious and so easy at the same fourth dimension?
04/04/2011
Definitely added to my favorites. This was the best roast I have ever fabricated. I made it in a cast fe dutch oven and followed the instructions EXACTLY and information technology was PERFECT! Do not change a affair. The roast was tender and juicy. The searing, which was super easy, made it expect beautiful. And my favorite role of the whole affair was the gravy that the roast made in the bottom of the pan....OMG, it was delicious. I can't end eating information technology. It reminds of this barvarion onion soup that I become at this German restuarant. Yumm. Thanks for posting, Teresa. And if y'all are because making.....Do it! You volition non regret it!
11/08/2010
Best Pot Roast recipe ever....very easy...followed directions to a T.....fantabulous!! Roasted carrots in the oven....much better than adding them to the roast pan....had plenty of juice for gravy and meat was very tender....love dearest love this recipe!! Thank you so much for posting it!!
09/12/2010
Very good and tender. I followed the recipe exactly only added carrots and potatoes during the last 60 minutes of cooking.
03/08/2007
I actually wanted to like this recipe especially after reading all of the rave reviews. I have been making pot roast with my old family recipe for quite some fourth dimension but I always welcome a alter.I followed the recipe exactly except I added a can of beef stock to the pot. The pot roast was shoe leather and the ONLY thing my husband wanted seconds of was the gravy to try and moisten the meat at all! I am used to pot roast that falls autonomously literally the minute you stick a fork into it. Hubby actually said "what happened to the other pot roast"? I am really sorry but we didn't like this at all.
01/09/2012
This is the perfect pot roast recipe without changing a thing!
03/06/2012
My husband made this today with two changes, he put all the onions and garlic on top with the bay leaf and added 2 pats of butter. SUPER TENDER. WHOLE Family DELIGHTED!!!
08/22/2010
This was one of the all-time roasts I've e'er made! I followed the recipe exactly equally written, using a round Le Creuset french oven. The meat was tender and juicy. Brand certain you lot sear the meat before putting information technology in the oven. Information technology makes all the difference.
02/03/2004
ok, I did use a different cut of meat, so that is probably why the meat was tough, merely other than that, I followed the recipe to a "t" and I was disapointed. Information technology was banal, and nosotros all had to put steak sauce, or ketchup on it in social club to give it some flavor. I consider myself a skilful cook, and boy was I embarassed with this repast. We had to make full upwards on the potatoes.....lol
12/03/2008
I have made this several times with a sirloin tip and it is absolutely fantastic. Take also added potatoes and carrots to roast. All-time result was in a LeCreuset pot, going from stove top to oven. The meat is tender and moist, the gravy/juice outstanding.
11/xx/2009
Wonderful! This was the first time that I have cooked a pot roast like this. I followed the directions exactly and it was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy excellent. This will be my keeper pot roast recipe.
03/02/2012
5 mega-stars! Followed the original recipe and its by far the all-time roast I've always made. I'd never go back to a crock pot and/or goop. Satisfying and delicious.
11/25/2009
I have to say this was the best roast ever. I was really concerned that at that place was no liquid and figured oh well the chuck roast was on sale and only cost a couple of dollars so if it didn't work out no big deal. What a surprise it was, juicy, tender and terrific flavour. I did it merely like the recipe said to do it. I but improvised on the gravy, added red wine and beef broth to make more.
01/01/2011
I followed all the directions except I used boneless cantankerous rib roast but the meat turned out dry out and a niggling chewy. I have cooked this type of meat in the melt pot for 5 or more hours with a rub and it has e'er turned out very tender and moist. Peradventure it was the type of roast in the recipe considering information technology usually has more more fat in it. I wasn't crazy about the season-likewise much onion season.
01/24/2011
Just fabricated this tonight, it was delicious! I didn't take a dutch oven, and then i only simmered the roast in a pan and so transfered it and everything else into a deep casserole dish. It turned out not bad!
xi/12/2011
awesome! My husband and I ate virtually of the roast (1kg size) at one sitting; nosotros both loved the taste. Since the size was a little smaller than the recipe, I only cooked it for 1 hr at 300 (after the initial 1/two hour at 350). This recipe is a keeper!
12/03/2010
Yous can't over cook this recipe! I left it cooking for about 1 1/2 hours as well long and the lesser got a piddling brown only information technology was fabulous! It didn't have enough onions for my taste so I'm adding a lot more and maybe some peppers this time.
02/28/2008
This was succulent! Fabricated it equally is. The meat was juicy and tender.
03/13/2015
Offset time I followed it exactly and it came out perfect, though no "gravy" the onions are almost caramelized and packed with flavor. Though tempting don't put in actress veggies- the added moisture from them is besides much in the pot which overcooks the roast (made this mistake the 2d time). For smaller roasts (~two lbs) I cutting ten minutes off both oven times (so 20 min @ 325 and one:20 @ 300) and it comes out corking, even so fully cooked through simply not tough/overdone.
12/19/2011
I fabricated this exactly as stated, and information technology was not to my liking ... and so disappointing ... I should have stayed with the ol' crockpot ... information technology never fails me ....
05/xix/2014
Great pot roast recipe. I similar that it's just meat without the added flavors of carrots and other veggies. Cooking time was perfect even though my roast was only 2.5lbs. Served information technology with mashed potatoes and roasted brussell sprouts. It'southward a keeper!
11/11/2001
Mom would make her famous pot roast for me as a special meal for my birthday. She passed away last twelvemonth and I regret not having her recipe. This one comes so close, my recipe card will read "Mom'due south Pot Roast". I can't wait to have my leftovers tomorrow! Thank yous Teresa.
06/07/2002
Followed instructions including one previous recommendation to add red potatoes and carrots when yous start plow oestrus downwards. 1 additional item I added was to shake a fiddling Cavender's greek seasoning over meat at the aforementioned time. Turned out perfectly! I do not mean to button the Greek seasoning but accept found it to be the perfect alloy of spices in just about annihilation! This recipe is a definate keeper! Two thumbs up!
12/16/2008
Per lots of reviewer's suggestions, I added about one cup of beef broth before putting the roast in the oven. It turned out very flavorful and tender. I roasted it for a niggling while longer and let it rest for nigh 30 minutes. I would definitely brand this over again!
01/16/2011
Very moist, and the gravy is good, notwithstanding, I wish it had more flavor though.
11/03/2011
very good...fixed exactly how recipe said too...only suggestion to anyone else....GO TO A BUTCHERY, if possible, for your roast....got mine at Costco and information technology was extremely fatty and just not quite to my sense of taste...
11/05/2010
my sons raved over this, said it was the all-time dinner ever!
01/26/2008
The recipe results in a great roast. I browned the beef roast in a heavy cast iron Dutch oven, and then followed the recipe and simmered the roast for several hours. The issue was a moist and tender roast; it was delicious.
ten/26/2010
Great smell and taste! I didnt take fourth dimension to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for 2 hours. Awesome!
01/22/2014
added around a cup of blood-red vino. I died and went to heaven
02/26/2014
This was SOOOO skilful. Way better than any dull cooker roast I've done. Total of season and and then tender. My family unit loved information technology. I followed the recipe exactly until the end. Then I took the meat and excess onions out to employ the sauce for deglazing. I added 1/3 cup of red wine, mushrooms, common salt and pepper and rounded it out with butter to accept a french sauce at the stop. I poured the sauce on top of the meat and onions. Information technology looked so luxurious!
01/14/2007
I always trust allrecipes.com then I thought I'd attempt this recipe. I noticed some people said the roast was dry out. It dawned on me that nowhere in the recipe does it tell you to add broth! Tho when you get to the last line and information technology says to elevation with onions and gravy, I'k thinkin' you're non going to get a gravy without a liquid!! I followed the recipe and subsequently the first 30 minutes, I added a half cup of beefiness broth and a skilful splash of red wine. Now we have gravy. It tasted a little bland then I added a couple of teaspoons of Gravy Main (or Kitchen Bouquet) to give it gustatory modality and color. Excellent...Now it's perfect!
02/24/2003
This made a great common cold weather meal. I added 1 package of onion soup mix and 1 c. water. Plough out keen!! The best pot roast I've ever had. Will make once more!
11/28/2010
PERFECT!!! Merely a trivial alter...outset I dredged the roast in a flour, garlic powder, rosemary, salt, & pepper mixture and used 2 shallots instead on onion.
12/26/2005
This is the basic, quick, and simple way to get a pot roast done. Tastes smashing!
10/06/2010
I loved it!! The meat came out and so moist!! And the gravy that it made was fantastic!! Did not modify a matter either. This is a keeper!
10/23/2010
I made this recipe a few years ago and I could not remember where I plant it. My husband has raved about it ever since! I finally decided to search on this site and I Constitute It!!! He is begging me to make it once again tomorrow for Sunday dinner. I can't expect! This is the BEST recipe for roast nosotros accept e'er had!!! I did not change a thing!
02/13/2008
This was the BEST pot roast I've ever made! Moist, flavorful, almost melt in your mouth. I used ane reviewer'due south communication and followed the recipe EXACTLY. No water or other liquid needed. This i is staying in the front of my personal recipies book.
01/xiii/2007
SUPER tasty and easy. Didn't have time to exercise crockpot and then tried this one. Tin't take traditional pot roast in my house with out the carrots and potatoes. So I sliced and chopped about 4 each and put a little oil and just enough beefiness goop to barely cover them to simmer in the dutch oven on the stove, while I seared the pot roast in a different pan. When done with the searing, put roast in dutch overn, spooned the carrots and potatoes over and around pot roast, did aforementioned with onions and bay leaf. AWESOME tender and flavorful, enough juice to brand nice traditional gravy. Wasn't a bite left. Had spur of the moment visitor, made some egg noodles to surround it. Everybody was happy campers. May never employ the crockpot version again.
12/24/2010
Wow! That's the best way to sum upward this recipe. I didn't do anything dissimilar, just followed the directions. My family unit absolutely LOVED information technology! Like shooting fish in a barrel to brand and has fantastic flavor.
xi/20/2011
I take tried a lot of unlike pot roasts and tend to lean more than to the fancier recipes, vino, dissimilar spices, etc. Decided to endeavour this recipe, I added ii russet potatoes and 3 large carrots, cut in half and in thirds, use Kosher table salt, and eyeballed it, this has to be i of the all-time pot roasts I have ever cooked, thanks for a uncomplicated, easy and tasty recipe.
11/10/2002
I've tried to brand this recipe twice and both times information technology has come out difficult and flavourless. I am usually a skilful cook just non then good with beef. I would not endeavor this recipe once more.
12/15/2011
too dry, similar a baseball game mit
02/14/2011
I have been using this recipe since I discovered it three years agone. I deglaze the pan before adding the onions and garlic and also add near a loving cup of beef stock. I accept as well on occasion added sliced mushrooms. Perfect results every time. Thank you for the post.
07/01/2011
Very uncomplicated and very yummy. I didn't melt my roast equally long b/c it was smaller. I think side by side time I'll add some baby carrots to the pot towards the end of cooking.
09/01/2011
Perfect pot roast. I made it exactly as the recipe said and it came out melt in your mouth tender and perfectly seasoned. I'll exist making this over again.
04/06/2010
Wow! Every bit a rule I exercise not like roast. I don't like mushy, stringy meat but that is not how this turned out at all. I have several cuts of beef from buying 1/8 of a cow and was saving the roasts until last, as this is the worst part every bit far every bit I'm concerned. Simply this recipe was non only piece of cake, it was good! I followed the recipe exactly and it was a hit at dinner.
01/15/2008
Used my cast fe slow cooker. I call back you can use whatsoever practiced size roast due west/ this recipe. Brand sure to brown for 4 min. on all sides, very important to continue meat juicy. I also added veges to bottom of pan,with fresh basil and oregano.westward/ 1 can beefiness stock. I used meat tenderizer w/ spices forked into meat. 2 packets of onion soup mix westward/ water. I also would cut time to 15 mins 325 and ane hour at 275 then let sit for xxx.
12/21/2010
Excellent recipe! I was hesitant about the chuck roast but was pleasantly surprised at the tenderness and taste! I just added seasonings, potatoes, carrots and Marsala wine for marination. Bask!
07/01/2005
Made this pot roast last night and was very surprised. Normally I practise non like meat overcooked (which is usually the example with potroasts). This turned out moist and fifty-fifty slightly pinkish. I did perk information technology upward by adding 1/4 cup each of scarlet wine and beefiness broth. Cheers for an excellent recipe.
09/21/2010
Simple, flavorful pot roast. I've made them in the past with added liquid, however I do adopt it without equally information technology seems to intensify the flavor of the roast. This made an excellent gravy with the drippings; I used a scrap of water, clear-jel (modified cornstarch which turned out perfect), and a dash or two of sage and pepper. I have 5 year erstwhile picky twin boys, and a finicky husband. They about licked their plates clean. :)
11/05/2010
Very good standard recipe.
10/xi/2007
I wasted a xx dollar roast on this recipe. I idea I would change it up a little and try something new and I HATED IT. The meat wasn't even shut to being done, it was tougher and then leather and the texture of the meat was just horrible. I will stick to my 8-9hrs in the crock-pot and accept the actress fourth dimension for a melt in your mouth roast.
07/xv/2003
I gave this an average rating considering it might be partly my mistake that I did not like the meat. The meat was tough but I used a bottom round roast which is by and large bacteria than a chuck roast. I did add the Lipton onion soup mix and 1 loving cup of water and as well added carrots and potatoes to the roast pan. The veggies were excellent tasting. I enjoyed the flavour of the bay leaves and onions on the veggies. I as well thickened the juice in the pan with i tbs of corn starch for a dainty gravy.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
0 Response to "Beef Choice Pot Roast on Grill"
Postar um comentário