1.5- 2 Pounds Beef Chuck Roast Cut Into 3/4-inch Cubes
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08/20/2000
This is 1 of the first recipes I establish on allrecipes.com several years ago and I've been making information technology e'er since. My recommendation: DON'T CHANGE Annihilation. When people complain that it's tough, only they added water, information technology's their ain fault! Don't add water or goop. Don't add potatoes or carrots. Don't even change the amounts on the salt and pepper. Just exercise exactly what the recipe says and you lot will exist happy with the results! I always am...just when I don't follow it exacyly, I'm disappointed.
09/09/2007
I picked this recipe because I wanted a plain pot roast without added vegetables, vino, beefiness broth etc. -- a recipe that allows one to savor the flavor of the beefiness. This is information technology! Followed the recipe as given, although my chuck roast was simply iii lbs. The roast came out very juicy and tender with a succulent season. At that place was a lot of juice in the pan, but information technology's a stretch to call information technology 'gravy'. You'll have to thicken and flavor information technology to get a traditional brown gravy just there's plenty of juice to work with. For those who have problems, two suggestions: 1) chuck roast is one of the cheapest beef roast cuts and I've only been satisfied when purchased at a good butcher shop. The one's establish in the grocery store ordinarily cook upwardly pretty tough and/or dry out. I've also had adept luck with chuck roasts from Whole Foods. ii) Make sure your roaster/dutch oven has a tight fitting hat AND is sized for the roast. If the lid is loose or you utilize a roaster that holds a 25 lb turkey, the pot roast will turn out dry. Great and easy recipe.
03/09/2003
This was excellent...only 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/ii pkg dry onion soup mix. I did accept to thicken a footling by adding some cornstarch (very footling) but I presume its b/c I added a little too much beefiness broth. Excellent taste, texture and overall, was much easier than I thought it would exist!! Very excited to brand this once more!! Thanks Teresa!!
06/03/2005
My family loved everything about this recipe. The flavor was outstanding. I hold with others, FOLLOW THE RECIPE AS WRITTEN. Go ahead and add another spices per your taste just sear the meat as directed and then flavor. I added some flour to the strained meat drippings and the gravy was wonderful. My married man commented that it was the best roast I've always made. I ordinarily do a roast in the crockpot but not anymore!
02/eighteen/2006
Great recipe! I used virtually a 3 i/2 lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat equally directed and added 2 cups of beefiness broth (I utilise the powdered bouillon, so I used 2 packets to make the 2 cups of broth) and put information technology in the oven for the first 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used 1 onion, about 2 teaspoons chopped garlic, 1 green bell pepper, i whole bunch of celery, babe carrots, red potatoes and 1 bundle 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 utilize the bay leaves. I just covered the Dutch Oven with foil and permit it go for the adjacent 1 one/2 hr. It was Fabulous!!! I can't look to eat information technology tomorrow!
07/20/2002
This recipe is FANTASTIC!! Easily the best pot roast I've ever made! This also freezes quite well - just cool and slice and package with a petty of the "gravy" in a freezer zippo-elevation bag.
12/31/2011
I fabricated a couple modest changes. I sauteed the onions and garlic (quite a scrap more garlic than what the recipe chosen for, I'm afraid) in the hot pan with a picayune butter before layering it in the bottom of the pan. I likewise added 1/2 cup quality beef goop and poured 1/4 cup burgundy wine over the roast earlier covering it (partially considering a) I did not desire a dry pan under my roast, I knew from experiance that you want some liquid in the pan to aid cook the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that season is ever a plus). I did NOT add together the additional table salt. Admittedly delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, there's 1 plate total of leftovers to fight over tomorrow. We loved information technology. NOTE: Covering the roast is a MUST. You don't cover it, you lot will have a hockey puck instead of a roast. Take it from someone who did this once or twice when kickoff making her ain first roast.....or two.
12/25/2009
Made this recipe three times. Starting time time followed directions exactly and it was succulent. Very flavorful with plently of au jus to brand a slap-up gravy. (VERY Of import TO Have TIGHT LID!!) Served with mashed potatoes & carrots. Next time used the basic direrctions and 1 more than onion and 2 more than cloves of garlic...my preference. (Used grated sea salt, it makes me feel like a real chef, especially when I wear my apron!) That time made my recipe for boiled fingerling potatoes with butter & parsley with brown sugar/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole and then it could be prepare aside when making gravy. To gravy, I added a impact of sherrry and sliced portabella mushrooms, carmelized in butter then simmered v minutes. Make certain to get all brownish $.25. Third time, I was missing the potatoes & carrots that are commonly made with pot roast. In a slow cooker many times what y'all gain in tenderness, you lot lose in flavor. I did not want to lose one taste bud of the wonderful flavor and tenderness of this roast and then decided to add halved potatoes and 1/ii sliced whole carrots. Also added a petty beef broth. Boy! BAD Motility! Calculation veggies & liquid inverse the meat (same Dutch oven). Veggies OK, only meat not tender and lost flavor. Making once again tonite & will follow directions exactly similar I did the 2nd time. If anyone can suggest a fashion to roast the veggies with meat and keep the flavour, let me know! Neat ROAST RECIPE!!!
07/26/2002
The best! Everyone who has tasted this pot roast has asked for the recipe. Now my husband oftentimes asks me to make it. Even during the summer! YIKES
12/13/2011
Calling this "Beef Pot Roast" is a bit similar calling a Lamborghini a "vehicle," or the Mona Lisa a "picture." Maybe "Beef Ambrosia" is more fitting. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing accept-out, a pizza, or fast food. The flavor is that of the beef without beautification. I fabricated it about verbatim. I had found two thick top round steaks which I had bought longer ago than I care to mention here, languishing in my chest freezer. They came to iv+ pounds altogether. So the cut was substituted for chuck. After browning, I stacked them in the Dutch oven. I but cutting the cooking time past xxx minutes, since top round is a much leaner and more tender cutting than chuck. Fabled! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning it into such was a simple matter of whisking 3 Tb of flour into most 4 Tb beef stock, adding 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 meal fit for a sultan. Ladies, if there's a human being in your life y'all'd like to marry, make him this dish. He'll follow y'all anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred unlike ways with all levels of results, just this one WORKS. I unremarkably don't follow recipes to a T, however figured I'd try it as written and make any changes from at that place since there were and then 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 saucepan, add a teaspoon of butter to smooth it out, bring it to a eddy and so thickened it - that'due south it and it was admittedly delicious. I won't make pot roast whatsoever other mode from at present on.
12/25/2010
Followed instructions as described with a 5 pound roast. Came out with lots of juices, however it was well overdone. After cut and slicing, the meat just tasted good for nearly the first 2 minutes. And so it chop-chop became dry and chewy without it sitting in the gravy/roast pot. I likewise thought it lacked season. 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, bone in chuck roast from a natural, grass fed cow. Fortunately I checked information technology at 1 hour later the initial 30 minutes and it was only a petty over done, merely still delicious. I like the fact that this recipe doesn't involve soups, broths, or the add-on of vegetables, and merely leaves the great flavor of the meat, and drippings for a wonderful gravy. Specially if you lot desire to use the meat for say shredded enchiladas or another purpose after the initial meal. It's a keeper.
05/15/2011
I'll never empathize why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this i came out the best by far. DON'T season the roast earlier searing. This goes confronting most recipies I've seen, but that's why the others were all dry. This one came out perfect. Nothing needs irresolute.
02/18/2009
I take made this dish twice with perfect result each time. Later reading the reviews, I made merely i change, I continue roasting for 2 1/2 hours at 300 degrees instead of one 1/2 as the recipe calls for. After the 1 1/two hours, the roast I used, three.5 lbs, was not tender, the actress 60 minutes moved it to fork tender. When my wife asks me to repeat a dish within 2 weeks I know I have a hit! Thanks for the great, simple recipe!
03/09/2003
This was excellent...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 broth to ensure wet, and per another reviewer, added one/2 pkg dry out onion soup mix. I did have to thicken a little past adding some cornstarch (very little) but I assume its b/c I added a little besides much beef broth. Excellent taste, texture and overall, was much easier than I thought it would exist!! Very excited to make this again!! Thanks Teresa!!
11/10/2012
I am a bad cook. And then much that my hubby dreads when I desire to make a roast for dinner. I followed this recipe exactly equally written and my whole family unit said I could add it to our regular bill of fare. Yay!! It was delicious!!
03/27/2011
This is the best pot roast ever. I use to make pot roast in the crockpot and although information technology would come out tender, it seemed similar all the season was sucked out of the meat. This recipe keeps it simple and allows the true taste of the meat to polish through. The broth makes a wonderful gravy and the meat is and then moist and total of flavor. I concur with others who have posted non to add together any liquid. I think if you add liquid to brainstorm with it is kind of like boiling the meat rather than baking information technology. If you have not tried this recipe yet, do information technology, you will exist happy yous did.
02/10/2010
Not only did this brand a very pretty roast, only it was juicy and tender. In gild to brand a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with i/8th cup of cornstarch, 1 ane/2 cups of beefiness stock, a pinch of white pepper and one/four teaspoon of basis blackness pepper. That made enough gravy for meat and mashed potatoes to serve 8.
04/18/2011
OMG!!! 1st off, I used a two.75 chuck roast (boneless) and so followed the recipe to T. Though, I was not sure if I was to flavour the onion & garlic mixture or the meat, and then I did both without measuring. I was a bit worried virtually it not being flavorful, I love BIG flavor. This came out incredible!!! I but wish I had made the 4 lb roast. I tin't stand the crock pot method, not sure if I'm doing something wrong, but mine always comes out dry & stringy. This was nothing like that! I will never brand a pot roast any other way! Thank yous for this recipe!
10/25/2008
Absolutely awesome! I, too, added a scrap of beef broth, and subsequently reducing the temp, cooked this for ii hours. And so tender, moist, and flavorful! I don't have a dutch oven, and so I only seared this on all sides in a frying pan, then put the roast in an 8x8 glass baking dish, covering very tightly. I retrieve 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. Information technology was very flavorful and the gravy, awesome. I made a two lb roast cooked @ 325° F for 1/2 hour and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast every bit directed in my cast atomic number 26 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 idea the potatoes tasted a bit like carrots. I was surprised that this produced a good amount of juice. I accept always made my roast with a inch or so of water added earlier the oven. This tasted so much ameliorate and the potatoes were nicely roasted. To the gravy I added ane cup of water and a bouillon cube, to stretch it, we like our gravy. To thicken I stirred in 1/four cup flour mixed with a trivial water. Smashing recipe, thanks.
11/08/2010
We actually enjoyed this dish. The prep was quick and piece of cake and the issue was moist, flavorful and delicious. I added vegetables for the final 1.5 hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will utilize this recipe whenever I'yard in the mood for pot roast. Cheers!
01/04/2011
This is the start time I've made a pot roast without a crock pot. This was tender without the sogginess that I've go accustomed.
12/11/2010
succulent!! cooked in 1 c. beef broth plus ane c. cerise wine. added boiled baby yukon gold potatoes and baby carrots to the gravy after roast was done cooking, then served all together. sooo practiced.
08/04/2009
This is my second time to review and this even though information technology is my "go-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. Do Not Not NOT NOT add goop, juice, water or any liquid. The only alter I made was since I was out of bay leaves I used rosemary for my seasoning and information technology was delish. PERFECTION!
04/28/2011
My family unit LOVES this dish- one of our favorite condolement foods! I don't change a thing- except, I add cut up potatoes and baby carrots 45 minutes earlier it is finished cooking. The seasonings, onion and garlic flavor the veggies likewise and so you take a complete repast. And, I add a piddling cornstarch or flour to the pan juices to brand a very tasty gravy! thank you Teresa!!
04/12/2011
I was looking for a dissimilar mode to melt a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the alphabetic character, and the business firm smelled wonderful! My "meat and potatoes" country male child loved it. This is definitely a keeper.
xi/28/2010
The flavor was delicious. Thanks for the recipe.
02/28/2010
Listen EVERYONE!!!! If i follows this recipe exactly as written, one volition go a wonderful, tasty & tender beef roast. The cloak-and-dagger is the searing without adding extra liquid. I may season with extra onion or garlic (not needed however). PLEASE do not alter the recipe & then requite it a bad review. Brand some mashed potatoes & steam some veggies & dig in! It is delicious when made as given.
03/07/2012
The best pot roast e'er. I added vegetables & it notwithstanding turned out great!
03/28/2012
Just made this last night and let me tell you it was sooooo good. It was so juicy and flavorful. Also, as some other reviewer stated, I had no trouble with dryness. I washed my pot roast b4 I used it and dried information technology with a paper towel. After that I merely put them into my Dutch oven and allow them sit down on each side for iv minutes (timed) I did not touch them, except when added my seasonings to them while cooking which is onion powder, accent, worchestershire sauce and pepper. Instead of using ii garlic cloves I used ane large and then 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 20 minutes and the rest of the time was uncovered. This combination of things made it's ain juice/sauce and it was sooo good. Besides I didn't have bay leaves so I left that out...didn't miss them at all. Thanks for this recipe && I don't even like Pot Roast only this was good!
11/16/2011
Simple and tasty. I had a ane kg (2-lb) roast for the ii of usa, then after the initial xxx min @ 325° and 1 hour at 300°, the internal temp was 180° (well done). Information technology was cracking, only side by side time I might cut information technology back to 45 min.
04/10/2012
Loved this ! The more color you go on the sear, the more flavor your roast will take. And a cast iron skillet is perfect for this recipe, every bit it goes from stove top to oven and the cast iron volition become yous a sear that no other pan can. When yous're plating this, scoop upward a generous portion of the onions and garlic off the lesser of the pan and serve them over some slap-up mashed potatoes. They were the absolute best office of this !!! One warning: Watch the roast weight. I did a 2 pound but failed to reduce the cooking fourth dimension as the original recipe is written for a four pound roast. It came a bit overdone (still delicious) but that was entirely MY fault.
09/08/2009
This recipe is unbelievable! And then simple and straightforward, with astonishing results. The two most important things to proceed in mind for this recipe to succeed are: 1) Practise NOT take shortcuts when searing the meat. Allow the meat to fully sear for four min on each side to lock in those amazing juices. 2) Do NOT add together liquid to this recipe (broth, consumme, water, etc) because the meat will brand its own delicios broth while cooking. The ONLY matter I changed was to use iv garlic cloves instead of 2 (I admire garlic). This goes in my permanent recipe collection as an instant archetype!
10/28/2010
I had about a petty over 3lb boneless chuck but cooked information technology exactly the style the recipe stated. I followed some of the reviews and added light-green beans, potatoes and carrots cubes during the last hour. I don't have a Dutch oven and then I seared the meat on top 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 away. The dish turned out actually good, very flavorful. My fiance and company loved it. Although I would have liked it more if it was more tender but information technology still satisfied everyone'south hunger. I had plenty of leftover and it was even meliorate the next day.
11/01/2010
It was wonderful. I added veggies ontop to melt. Perfect!
01/09/2011
Yeah confirmed. Exercise not change a affair about this recipe. Follow directions every bit written.
11/22/2007
I love the recipe. I make it everytime we have family gatherings. I practise accept to change some of the techniques but otherwise the recipe is great. I buy chuck roast make sure it has a little fatty on information technology, the fat makes the meat melt better. I also season my meat the night earlier with Lawrys seasoning salt, and so wrap it in plastic wrap and refrigerate it. Searing the meat is good. I put it in the oven at 350 degrees and go along it covered and just let it cook until the meat is able to pull apart with a fork. Then, I will uncover information technology for 1/two hour to dark-brown it and all washed. Everyone in my family loves it and I accept to bring it everytime nosotros have a gathering. The recipe is a keen concept and a large hitting.
11/21/2010
Made this last night for dinner & anybody loved it. Very easy to brand
01/31/2010
A unlike way to make pot roast if you don't want to get out the crock pot. Creates an earthy rich taste different than near crock pot recipes, and it is quite tender to for the quicker cooking method. However, in that location will not exist the juice neccessary to make any gravy! And, the vegetables do not roast with it, so you will have to make them on the side. I tried it in the pot once and they simply go too greasy and the meat loses some of its tenderness, as the juices get soaked upward past the vegetables. In addition, brand sure that you trim off extra fat, considering information technology will not melt away like when the meat sits in the crock pot. Though, for some reason different many other pot roasts it is pretty good the next day.
ten/12/2009
I rinsed and patted dry my 3 lb. roast starting time, so 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 powder). Had the blistering dish in the oven while information technology was pre-heating and placed the seared roast ontop of i bay leaf in baking dish. I poured on the SIDE of the roast (non over the superlative) a half tin can of Swanson'due south beef goop (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on meridian of roast prior to covering. The smell in the house was crawly! Took it out subsequently it'south starting time 30 minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves around the pan and placed snack size carrots effectually one side and large peeled Idaho potatoes (quarted) around the other. Placed more than large cut onion rings on acme of veggies - added Lawry'south seasoning (on carrots, potatoes and onions merely). Cooked additional one ane/ii hrs and I was really surprised how tasty the veggies were once we served it! They cooked thoroughly yet still stayed house - and not mushy. Next time, I'm 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! Enjoy this recipe. It's simple and time efficient. Inappreciably any prepping. If yous have two hours - your proficient to get with this succulent meal.
04/xiv/2008
This was the first time I fabricated pot roast and this is the perfect recipe. I made this recipe twice. The first time I followed it exactly. After I took the meat out, I added some ruby wine to the gravy and cooked it. It came out really good merely the gravy had a strong onion flavor which some people may not like. The meat was also a little tough. The second time I fabricated it, I added some water before I put information technology in the oven. The meat was so tender this way! I still added red vino to the gravy and some cornstarch to thicken. I definitely propose adding some liquid before puting the roast in the oven.
ten/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 cherry-red wine to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(after cooking). I also added some mushrooms with the onions. I will definitely make once more.
09/14/2001
OMG! Thank you Teresa! This was my very first time making a roast. I was very intimidated in doing so. Just I found this recipe and information technology sounded very simple. And so I made it for dinner tonight. It came out very tasty. I added red potatoes and carrots at the one-half 60 minutes mark when I turned the heat downwards. They turned out perfect. My husband loved it and then did my two year former! Give thanks you again Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast be and so delicious and so easy at the same fourth dimension?
04/04/2011
Definitely added to my favorites. This was the best roast I take e'er made. I made it in a cast atomic number 26 dutch oven and followed the instructions EXACTLY and it was PERFECT! Practice not change a thing. The roast was tender and juicy. The searing, which was super easy, made information technology await cute. And my favorite part of the whole thing was the gravy that the roast made in the lesser of the pan....OMG, it was delicious. I can't finish eating it. It reminds of this barvarion onion soup that I get at this German language restuarant. Yumm. Cheers for posting, Teresa. And if you lot are considering making.....Do it! You volition not regret information technology!
xi/08/2010
Best Pot Roast recipe always....very like shooting fish in a barrel...followed directions to a T.....excellent!! Roasted carrots in the oven....much ameliorate than calculation them to the roast pan....had plenty of juice for gravy and meat was very tender....love dearest love this recipe!! Thanks so much for posting it!!
09/12/2010
Very good and tender. I followed the recipe exactly but added carrots and potatoes during the last hour of cooking.
03/08/2007
I really wanted to like this recipe particularly after reading all of the rave reviews. I have been making pot roast with my onetime family recipe for quite some time just I always welcome a change.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 infinitesimal you stick a fork into it. Hubby actually said "what happened to the other pot roast"? I am really sad but we didn't similar 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 ii 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 i of the best roasts I've always made! I followed the recipe exactly as written, using a round Le Creuset french oven. The meat was tender and juicy. Make certain you lot sear the meat before putting information technology in the oven. It makes all the divergence.
02/03/2004
ok, I did use a dissimilar cut of meat, so that is probably why the meat was tough, but other than that, I followed the recipe to a "t" and I was disapointed. It was bland, and we all had to put steak sauce, or ketchup on it in order to give it some flavor. I consider myself a adept cook, and boy was I embarassed with this meal. We had to fill upwardly on the potatoes.....lol
12/03/2008
I accept made this several times with a sirloin tip and it is absolutely fantastic. Have 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.
11/20/2009
Wonderful! This was the first time that I have cooked a pot roast similar 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 best roast I've ever made. I'd never become dorsum to a crock pot and/or goop. Satisfying and delicious.
11/25/2009
I accept to say this was the all-time roast ever. I was really concerned that at that place was no liquid and figured oh well the chuck roast was on sale and merely price a couple of dollars so if information technology didn't work out no big deal. What a surprise it was, juicy, tender and terrific flavor. I did it just like the recipe said to exercise it. I only improvised on the gravy, added blood-red wine and beef broth to make more.
01/01/2011
I followed all the directions except I used boneless cross rib roast merely the meat turned out dry and a little chewy. I have cooked this blazon of meat in the cook pot for 5 or more hours with a rub and it has always turned out very tender and moist. Maybe it was the type of roast in the recipe because information technology commonly has more more fat in it. I wasn't crazy most the flavor-besides much onion flavour.
01/24/2011
Just made this tonight, it was delicious! I didn't accept a dutch oven, and so i just simmered the roast in a pan and then transfered it and everything else into a deep casserole dish. It turned out smashing!
xi/12/2011
crawly! My husband and I ate about of the roast (1kg size) at one sitting; nosotros both loved the gustatory modality. Since the size was a fiddling smaller than the recipe, I only cooked it for ane hour at 300 (after the initial one/two hr at 350). This recipe is a keeper!
12/03/2010
Y'all can't over cook this recipe! I left it cooking for about 1 i/2 hours too long and the lesser got a little brown but it was fabulous! Information technology didn't accept plenty onions for my gustation so I'm adding a lot more and perhaps some peppers this time.
02/28/2008
This was delicious! Made information technology as is. The meat was juicy and tender.
03/13/2015
Get-go time I followed information technology exactly and it came out perfect, though no "gravy" the onions are almost caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is besides much in the pot which overcooks the roast (made this error the 2d fourth dimension). For smaller roasts (~2 lbs) I cutting 10 minutes off both oven times (and so 20 min @ 325 and i:20 @ 300) and information technology comes out great, still fully cooked through but not tough/overdone.
12/19/2011
I fabricated this exactly equally stated, and information technology was non to my liking ... and so disappointing ... I should have stayed with the ol' crockpot ... information technology never fails me ....
05/19/2014
Dandy pot roast recipe. I like 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 it with mashed potatoes and roasted brussell sprouts. It'due south a keeper!
11/11/2001
Mom would make her famous pot roast for me as a special meal for my altogether. She passed away last twelvemonth and I regret not having her recipe. This i comes so close, my recipe carte du jour will read "Mom'south Pot Roast". I tin can't wait to have my leftovers tomorrow! Cheers Teresa.
06/07/2002
Followed instructions including ane previous recommendation to add ruddy potatoes and carrots when you showtime turn heat downwardly. One boosted item I added was to shake a little Cavender's greek seasoning over meat at the same time. Turned out perfectly! I practice non mean to push the Greek seasoning but have found it to be the perfect blend of spices in just about annihilation! This recipe is a definate keeper! 2 thumbs up!
12/16/2008
Per lots of reviewer'southward suggestions, I added about one cup of beefiness goop before putting the roast in the oven. It turned out very flavorful and tender. I roasted information technology for a fiddling while longer and let it rest for about 30 minutes. I would definitely make this over again!
01/16/2011
Very moist, and the gravy is good, however, I wish it had more flavour though.
11/03/2011
very good...fixed exactly how recipe said as well...merely suggestion to anyone else....Become TO A Abattoir, if possible, for your roast....got mine at Costco and it was extremely fatty and but not quite to my taste...
xi/05/2010
my sons raved over this, said it was the best dinner ever!
01/26/2008
The recipe results in a great roast. I browned the beefiness roast in a heavy cast fe Dutch oven, then followed the recipe and simmered the roast for several hours. The result was a moist and tender roast; it was succulent.
ten/26/2010
Swell aroma and taste! I didnt take time to sear the meat - only put the olive oil and other ingredients in the dutch oven. Cooked at 325 for 2 hours. Awesome!
01/22/2014
added around a loving cup of ruby vino. I died and went to sky
02/26/2014
This was SOOOO adept. Way better than any slow cooker roast I've washed. Full of season and so tender. My family loved it. I followed the recipe exactly until the end. So I took the meat and excess onions out to use the sauce for deglazing. I added 1/3 cup of carmine vino, mushrooms, salt and pepper and rounded information technology out with butter to have a french sauce at the finish. I poured the sauce on height of the meat and onions. It looked and so luxurious!
01/14/2007
I always trust allrecipes.com so I thought I'd effort this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does information technology tell you to add broth! Tho when you get to the last line and information technology says to top with onions and gravy, I'thou thinkin' yous're not going to get a gravy without a liquid!! I followed the recipe and after the starting time 30 minutes, I added a half loving cup of beefiness broth and a good splash of red wine. At present nosotros have gravy. It tasted a little banal and so I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to requite information technology taste and color. Excellent...At present information technology's perfect!
02/24/2003
This made a dandy common cold conditions meal. I added one package of onion soup mix and 1 c. water. Turn out great!! The best pot roast I've ever had. Will make again!
11/28/2010
PERFECT!!! But a lilliputian change...beginning I dredged the roast in a flour, garlic pulverization, rosemary, salt, & pepper mixture and used 2 shallots instead on onion.
12/26/2005
This is the basic, quick, and simple way to go a pot roast washed. Tastes cracking!
10/06/2010
I loved it!! The meat came out so moist!! And the gravy that it made was fantastic!! Did non change a affair either. This is a keeper!
x/23/2010
I made this recipe a few years ago and I could not remember where I found information technology. My hubby has raved about information technology always since! I finally decided to search on this site and I FOUND Information technology!!! He is begging me to make it again tomorrow for Sunday dinner. I can't wait! This is the BEST recipe for roast we have ever had!!! I did not change a matter!
02/13/2008
This was the Best pot roast I've always made! Moist, flavorful, almost melt in your mouth. I used one reviewer's communication and followed the recipe EXACTLY. No h2o or other liquid needed. This one is staying in the forepart of my personal recipies book.
01/13/2007
SUPER tasty and like shooting fish in a barrel. Didn't have time to do crockpot so tried this one. Can't have traditional pot roast in my business firm with out the carrots and potatoes. Then I sliced and chopped about 4 each and put a footling oil and just enough beef 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 washed with the searing, put roast in dutch overn, spooned the carrots and potatoes over and around pot roast, did same with onions and bay leaf. AWESOME tender and flavorful, enough juice to make nice traditional gravy. Wasn't a bite left. Had spur of the moment company, fabricated some egg noodles to surround it. Everybody was happy campers. May never employ the crockpot version once again.
12/24/2010
Wow! That'due south the best way to sum up this recipe. I didn't practice annihilation different, only followed the directions. My family absolutely LOVED it! Easy to brand and has fantastic flavor.
xi/20/2011
I have tried a lot of dissimilar pot roasts and tend to lean more to the fancier recipes, wine, dissimilar spices, etc. Decided to try this recipe, I added 2 russet potatoes and three large carrots, cutting in half and in thirds, apply Kosher common salt, and eyeballed it, this has to be one of the best pot roasts I have ever cooked, thanks for a uncomplicated, like shooting fish in a barrel and tasty recipe.
eleven/ten/2002
I've tried to brand this recipe twice and both times it has come up out hard and flavourless. I am usually a good cook merely non so good with beef. I would non endeavour this recipe again.
12/15/2011
too dry out, similar a baseball game mit
02/fourteen/2011
I accept been using this recipe since I discovered it iii years ago. I deglaze the pan earlier adding the onions and garlic and also add together about a loving cup of beef stock. I have also on occasion added sliced mushrooms. Perfect results every time. Thanks for the mail service.
07/01/2011
Very simple and very yummy. I didn't cook my roast as 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 information technology exactly as the recipe said and it came out melt in your mouth tender and perfectly seasoned. I'll be making this again.
04/06/2010
Wow! Every bit a rule I do not like roast. I don't like mushy, stringy meat but that is non how this turned out at all. I have several cuts of beef from buying ane/8 of a cow and was saving the roasts until concluding, every bit this is the worst role as far equally I'm concerned. Simply this recipe was not only piece of cake, it was practiced! I followed the recipe exactly and it was a hit at dinner.
01/fifteen/2008
Used my cast iron slow cooker. I think you can use any good size roast w/ this recipe. Make sure to brown for four min. on all sides, very important to keep meat juicy. I also added veges to bottom of pan,with fresh basil and oregano.due west/ ane tin beefiness stock. I used meat tenderizer westward/ spices forked into meat. ii packets of onion soup mix due west/ water. I also would cut time to 15 mins 325 and i hour at 275 then let sit for xxx.
12/21/2010
Excellent recipe! I was hesitant near the chuck roast but was pleasantly surprised at the tenderness and gustatory modality! I just added seasonings, potatoes, carrots and Marsala wine for marination. Savor!
07/01/2005
Fabricated this pot roast last night and was very surprised. Unremarkably I exercise not like meat overcooked (which is usually the example with potroasts). This turned out moist and fifty-fifty slightly pink. I did perk it up by adding 1/4 loving cup each of red vino and beef broth. Thank you for an excellent recipe.
09/21/2010
Simple, flavorful pot roast. I've made them in the by with added liquid, however I do adopt information technology without as it seems to intensify the flavour of the roast. This made an excellent gravy with the drippings; I used a bit of water, clear-jel (modified cornstarch which turned out perfect), and a dash or two of sage and pepper. I accept v year one-time picky twin boys, and a finicky husband. They about licked their plates make clean. :)
11/05/2010
Very good standard recipe.
10/11/2007
I wasted a 20 dollar roast on this recipe. I idea I would change information technology upward a little and endeavour something new and I HATED IT. The meat wasn't even close to beingness done, it was tougher and then leather and the texture of the meat was simply horrible. I will stick to my 8-9hrs in the crock-pot and have the extra time for a melt in your mouth roast.
07/15/2003
I gave this an average rating because it might exist partly my fault that I did non like the meat. The meat was tough but I used a lesser round roast which is generally bacteria than a chuck roast. I did add the Lipton onion soup mix and ane loving cup of h2o and also added carrots and potatoes to the roast pan. The veggies were fantabulous tasting. I enjoyed the flavor of the bay leaves and onions on the veggies. I likewise thickened the juice in the pan with 1 tbs of corn starch for a nice gravy.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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