Chef Jon Slow Cooker Beef Pot Roast
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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 ane person family). I used the other ingredients at their original volumes though and it fabricated an admittedly awesome mushroom gravy. I served information technology over egg noodles. The leftovers were even better! The house smelled amazing while information technology cooked. Truthful comfort nutrient and a keeper recipe. Thanks, Chef John!
08/28/2012
I'grand a fairly proficient slow cooker user and have made many a pot roast in mine. I have to say this recipe went and then far beyond my expectations every bit to be astounding. The true center of this recipe is the braising of the beef. I went across my usual Carmel color and went ahead to an virtually blacked meat. The advantage was some of the most beautiful sauce I've ever had in a pot roast. About 1/ii an 60 minutes before completion I added several quartered potatoes just because and the sauce made them the other star of this slap-up meal. I've used several of your recipes over the past year or so but really wanted to provide comment on this one as ane of your finest. Good onetime fashioned America cooking on steroids! Thanks for all you lot do Chef John.
04/16/2012
Okay for the virtually part. "Pot Roast" is not a specific cut of meat, merely with many cuts used (certainly the chuck roasts populr in the United states of america) this is likely to come out overly fatty. The flour is not necessary- utilise a nonstick pan to chocolate-brown the meat. If you lot desire to use flour to thicken the liquid, information technology should exist added near the end- long cooking will destroy most of it's thickening ability.. I have no thought what the food industry has against beef stock, only it's a amend choice here (and many other places) than craven.
ten/18/2013
I've made this recipe twice, both times its turned out fantastic! 2nd time I made a few tweeks based on other reviews. I used a 3.13 pound boneless roast (for 2 people with leftovers) and seared information technology until nigh burnt on both sides, ie got nice night coloring and a nice crust on the roast. Just additions/changes I did were: I quartered Yukon Gilt potatoes (like 6-viii potatoes) and put them in with the celery and carrots at the bottom of the pot. I put the roast right from the searing pan into the crock pot on top of the veggies and let it rest in at that place instead. I used Beef Broth instead of Chicken Goop and got a great rich flavor and I added 1 Tablespoon Low Sodium Worcestershire to the mushroom/onion/broth mixture and let simmer before I poured over the meat. It smelled bully when I walked in the door and made a not bad dinner (and leftovers) on a cold October night later on work! Highly recommend!!!! Thanks Chef John!
05/13/2012
Great recipe, and the mushrooms/onions/garlic mixture on top of the meat is bang-up; I used this as a basis for my crockpot pot roast today. The merely things I did differently were to employ beefiness broth instead of chicken broth (seems a better fit, reinforces the beef season), and deglazed the mushroom/onion mixture with i cup of cherry vino (scrape the bottom to become all the good $.25, and so simmer until the wine is reduced), and so used just i cup of beef goop. Zero smells meliorate than pot roast cooking all solar day long in your home! I posted the recipe and photos in my blog, www.culinaryspirits.wordpress.com .
04/06/2012
This was the best recipe i have found so far. I have been trying for so long to brand a tender roast and end up with something quite similar to a brick... In this recipe I put the crockpot on low instead and used chuck roast with a lot of marbling and it was amazing! Thank you Chef John!
04/15/2012
Someone mentioned about non tasting the fresh herbs. fresh herbs should be put in towards the end of the cooking time, otherwise they lose their intense season. Maybe more should be added towards the finish.
03/22/2013
This recipe is a real winner!! Be certain to follow the directions through and yous will be extremely satisfied. It takes about 20-30 to prep the meat and sauce before you add it all to the crock pot. So if you're making it earlier you leave to work, call up that. Once I came dwelling house, it was perfectly tender and ready to swallow. I removed some of the juice in the pot and made a easy gravy. First with the roux, equal parts butter and flour in sauce pan, whisk together til information technology looks like frosting. And then slowly add the juice that you removed from the crock pot. Add together salt and pepper to taste. Let simmer and boil til information technology reaches your desired thickness.
04/07/2012
Great dinner and leftovers brand a nifty stew for after on. I brand one add-on. I add two tablespoons of Sugariness Vermouth.
03/31/2012
This was succulent, no need for gravy,the mushroom mixture actually keeps the meat tender and very flavorful! My husband loves to serve with egg noodles and cherry cabbage. Reminded me of Sunday nighttime 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 common salt pepper after cooking. I also wish I could've tasted the rosemary and thyme more than. Perhaps I will try calculation a bit more adjacent fourth dimension. Any suggestions? I followed the recipe except using a height roast and adding reddish potatoes to this dish, excellent!
07/26/2012
Delicious! As suggested by other reviewers, I substituted beef broth & scarlet wine for the chicken broth and threw some peeled, quartered potatoes in the irksome cooker about 1.5 hours before the end of cooking. Also, I used a three lb boneless chuck roast. The meet was tender and the sauce/gravy was delicious! Volition definitely cook over again!
04/15/2012
YES YES Yeah!!!!! (i added a splash of blood-red wine with the chicken broth...ok perchance more than a splash) You accept to sear the meat every bit John says, information technology gives it depth. I take also made this using herbes de provence for the seasoning
02/21/2012
Soooo practiced. I used rib roast in identify of chuck roast. My family loved it.
03/thirty/2012
Loved this receipe. Used what I h on hand so used boneless roast, canned mushrooms vs fresh, added sherry wine to broth. I love vegetables so doubled carrots and celery and added some potatoes I had on hand.
04/16/2012
My family said this is the best roast I accept ever made, non really any "leftovers" left. Followed recipe exactly except I had to use dried herbs and after reading previous reviews, I added a little more than salt and pepper. I got a tardily start so ended up cooking in oven at 250* for about iv-four.v hours. They didn't fifty-fifty desire to bother with eating it over noodles or mashed potatoes. Next time I will add potatoes, simply will take to use larger roast if I want leftovers or plan to feed more than just my husband and eleven yr old son as they devoured a 2.5 lb roast. I wasn't sure well-nigh the craven broth, but the rave reviews erased my doubts and the house smelled fantastic!
12/21/2012
I used a iii lb. boneless tip roast and omitted celery due to our personal preferences. I also used jarred pre-minced garlic, dried herbs, pre-sliced baby bella mushrooms, and merely nether 16oz. baby-cutting carrots to make information technology easier. I'm no chef and accidentally added the tomato paste before the flour, LOL, but this roast was delicious! I didn't even carp trimming the meat like I usually do (was running out of time for information technology to exist ready for dinner) and the fat literally just fell off the meat when pulled out of the cooker. The resulting liquids resembled a sauce or gravy of sorts, and was tasty on the mashed potatoes. This recipe is the very commencement thing I've always cooked in a deadening-cooker. (Grandma'southward '70s 4 or 5qt. onetime-school cooker lol! Thanks Grandma!) I love that this is the only roast I've found so far that included rosemary (my absolute favorite herb) and too idea it was super cool that it did NOT include creamed soup or liptons onion soup mix (not that I'm hating on those recipes... they are really yummy too!). Thanks for such a delicious addition to my recipe box. I'm sure it will exist a recurring meal for us here! :)
07/23/2012
Cooked a four½ lb boneless roast (that came tied from the butcher) for 7 hrs in the crock pot, for four people, and information technology turned out GREAT! Everyone agreed that it was the best roast and best gravy they had ever eaten; even later on nosotros were washed, we stop ourselves from picking at the leftovers. The roast was literally falling apart and had it not been tied, I could not have gotten it out of the crock pot. I followed the recipe exactly, except I used ½ cup red wine and increased the chicken stock (concentrated) to 4 cups.
03/31/2012
Merely Succulent! Even my 11 twelvemonth erstwhile who hates annihilation other than hamburgers asked for seconds.
04/17/2012
Best pot roast I have ever made. I did double the corporeality of fresh thyme and rosemary as per some other reader's proposition. The gravy was spectacular; I loved the fresh taste without the overload of salt y'all get when you add together dried soup mixes or condensed soups. Served with yukon gold mashed potatoes. Awesome meal!
10/21/2012
I seasoned with tenderizer mccormicks steak seasoning garlic salt onion table salt footing pepper. Floured and seared. In same pan sautéed onion and garlic. In deadening cooker 1 tin can beef stock add roast put parcel of onion soup mix west/ a picayune water then add onion and garlic. Keep on low until it simmers lower to keep warm. Add together veges to crock and turn back to low. When simmers turn back to go along warm. Moist not over cooked.
07/12/2013
I was psyched past all the rave reviews on this recipe. The beginning seemed adequately labor intensive for cooking in the crockpot (I usually stick to the "just dump everything in" kind of recipes) simply figured if information technology helped me make a decent pot roast, it would be well worth it. Unfortunately, my labors did NOT pay off. I followed the recipe EXACTLY with the exception of using stale herbs vs. Fresh. My pot roast came out very dry, and when I say very dry out I mean we could hardly eat it.
04/17/2012
I only made this and it was keen. I didn't alter a thing and it was perfect. Thank you for the great recipe.
08/01/2012
My commencement attempt at a crock pot roast - absolutely 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/water to assist thicken my gravy. My cut of meat was a Beef Middle Round Roast, 3.52 lbs. I cooked on loftier for v hours, then reduced to low for probably another hr.
04/18/2012
THE BEST POT ROAST!!!!I used one can of chicken goop and 3/4 loving cup of red wine. Cooked it on top of the stove for half-dozen hours. Sooo proficient!
x/13/2012
Another hit! Equally Chef John indicates in the video, using the right technique is important. Definitely worth the time to give your roast a skillful sear along with prepping the mushroom and onion to a caramelized land prior to calculation to slow cooker. Simply small change I made was to use 2 cups (bootleg, no sodium) craven broth and ½ cup dry red wine. If y'all're using the seven-os roast, plan to spend some time skimming off the fatty. Served over extra wide buttered egg noodles.
09/sixteen/2013
This is the best pot roast I have ever made. All I tin say is wow. Reminds me of the way my mom made it growing up. Tender pot roast, wonderful flavor and a good smelling business firm likewise. Fabulous served over mashed scarlet potatoes with the homemade gravy on superlative. No changes for me, I similar it the way information technology is.
04/16/2012
This is the same basic recipe I have used all my life. I accept ALWAYS felt anytime you braise any meat in a crockpot or in the over, information technology's important to sear the meat (with well-seasoned flour) to assistance impart boosted 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 observe a 5lb os in roast. I used a 3lb boneless. I too didn't use mushrooms because of a food allergy. The meat was moist and tender and so delicious! I strained the juices and added a flour slurry and made a gravy. I as well added pocket-sized white potatoes and had a complete repast in the 1 crock pot! It was delicious. My boyfriend devoured it. I would admittedly make this again.
06/18/2012
Only made this for dinner with guests and information technology was a HUGE striking. I've fabricated lots of roasts and this was pretty much the all-time I've had. I used a 3 pound sirloin roast, cut the chicken goop a bit and added a one-half loving cup of crimson wine. Also used dry vs fresh rosemary and thyme. Flavor was fabled.
01/x/2014
Loved this recipe as I Love all of Chef John'due south recipes!! I always add to my recipes, merely because that's who I am LOL.. anyway, used a 6 lb boneless "English Roast" crusade that is all I had on hand, added 1-ane/2 cups of red wine to deglaze pan after I added the tomato paste (a bit more than called for), added way more carrots, mushrooms and garlic (cause I take a big eatin family), added "quartered" ruby-red potatoes about 1-1/two hrs prior to turning the crock pot off (because I was lazy and didn't feel like making mashed). I turned crock pot on lowest setting and cooked all solar day YUM YUM!! Also, no fresh spices that twenty-four hour period and then I used dry. I am non a lover of THYME, so I will leave that out next time haha(PERSONAL Option!!!). Also I always add more spice than recipes call for, just because we like a LOT of spice!! Next twenty-four hour period, served dish with spetzle and OMG was it GOOOOOOD! Thank you Chef John for another GREAT RECIPE! LOVE YOU MUCH :) and Bon Appétit!
08/x/2012
So easy and very adept! The beefiness was so juicy and tender - information technology roughshod off my fork! We didn't have all the vegetables so nosotros added broccoli and I as well added potatoes, because I couldn't imagine pot roast w/o potatoes!
04/15/2012
Delicious! Looking for a expert home cooked beef meal? Cheers Chef John.
06/09/2013
5 stars for tasting expert and for being a boring cooker recipe that doesn't have canned soup or any other processed food. I have had such a hard time finding slow cooker recipes with whole food ingredients, and I volition employ this 1 every bit a guide to experiment with as I try to expand my ho-hum cooker repertoire. Endeavour this instead of the 1 with ii,000+ reviews that does no more than throw a tin soup and a seasoning packet (both loaded with msg, cholesterol, and preservatives) into the crockpot. It tastes style better, information technology's way healthier, and information technology merely takes most 10 more minutes to put together. I am not a fanatic when it comes to eating "naturally," but I practise like to eat real food.
01/19/2014
I usually brand pot roast in a cooking purse, simply tried this recipe for a change. We were delighted with the tenderness of the pot roast, and it made a nice gravy after I removed all the yum-yums once the meat had been removed. I added cutting-upward potatoes with about xc minutes left to make sure they were done and that worked out well. The cooked-down celery made a great topping over the meat after carving it. Next fourth dimension I recall I'll try beef stock vs chicken stock, just to run across of information technology'southward whatever ameliorate. Recommended!
04/10/2012
This was fantastic! my daughter wanted seconds! :) Look forward to making it again...and once more. Thanx!
06/17/2013
This is WAY labor intensive and really didn't merit all the work. I'll stick with my basic broth and Italian seasoning over a beef roast with cut-upward veggies in a crock pot. Takes 1/4 of the time and the flavor is better.
03/18/2012
Wow what a skillful, easy, and wonderfully comfort food dish! I fed our family unit and the neighbors on this delightful mean.
x/07/2012
I ordinarily love Chef John's recipes, but this one left me kind of apartment. I was trying to find a way to use my slow cooker that didn't involve cream of (make full in the blank) soup. I believe the flour on the meat created sort of a messy consistency to the sauce at the end. Also, this is a rather greasy cutting, and the humid that takes place in the slow cooker simply distributes all the fat into the other ingredients. I prefer a ho-hum oven roast. The meat was tender, and I had plenty of sauce using only i and 1/2 c. of Beef broth. In fact, I think my 5 quart cooker would take overflowed with 2 and 1/2 c. of liquid.
08/11/2014
My showtime fourth dimension making beef pot roast. I take decided to add potatoes forth with a touch of fish sauce for deeper tasting. It is soooooo gooooood. I will make it again. Thank you for the peachy recipe!!!
01/25/2014
Just OK, I didn't notice any divergence in season from when I would just salt and pepper the meat and throw in some carrots. Really, I thought the celery only doesn't vest with roast beef.
eleven/30/2012
I knew right away that this recipe was from an experienced chef. If y'all want the flavour you accept to take a few actress moments and steps to sear the meat, saute the onions etc.etc. The end consequence is that a ordinarily tough piece of meat has been tenderized and the combinations of flavors is amazing. The only matter I did differently was I used home made organic beef broth (cause I had information technology) and reddish wine. (also I take the time to cook my mushrooms in butter till they are chocolate-brown and crusted with ocean salt so add the wine and scrape up the tasty $.25) OOOh La La!!!!
02/23/2014
Actually very proficient recipe. Used beef goop instead of chicken broth, and stale herbs instead of fresh... And boneless rather than bone in... Its still was fantastic! The prep is very important... Makes all the difference I believe. Thx for posting!
08/24/2014
Thank you for a lovely alter to my boring pot roast recipe. I used a big London Broil and cooked some small organic potatoes separately in a calorie-free chicken broth. Since my roast was only iii lbs, I had room to add them at the end. Meat has become so expensive, and being a fitness nut, my kids dearest when I add potatoes to annihilation. Information technology helped stretch my upkeep. But loving the mushrooms. (I besides pulled the meat apart when it was done. Keeps the meat with the repast. Another budget stretching trick.)
08/09/2014
Growing upward, pot roast was a Dominicus dinner staple. Information technology e'er smelled succulent, only it really didn't sense of taste like much of anything. So, for years I was anti pot roast!! I stumbled upon this recipe a couple of years agone and now this is in our regular dinner rotation. I make this recipe completely as written and would not change a thing. Thanks Chef John!
03/xxx/2012
Delicious!
09/23/2013
Very expert recipe! I did modify it though. Generally considering I can't have pot roast with out potatos. The rest of the love apple paste would have been wasted if I merely used one TBS of it, same with chicken broth. Modifications: 1. I used less than 5 lbs pot roast and it was boneless. 2. I added potatoes. iii. I put the whole small can of tomato paste and whole box of chicken broth in and added more flour. 4. I used dry rosemary and thyme. (all i had). Those are small changes for a pot roast. Information technology was very skilful and I've made it twice so far. I make it at nighttime, cook till morn, then reheat in crockpot for dinner. Elementary and delish!
05/24/2012
I used a iii lb rump roast (had on hand) and used the balance of ingredients as listed. I didn't have fresh rosemary or thyme, so I put 1 teaspoon of each in the mushroom sauce. I cooked it on high for 3 hours then 4 hours on low...still wasn't fork tender, and then I put information technology on loftier once again for another 1 i/ii hours. Finally started falling apart (it was a pretty thick piece of meat). Gustation was awesome, but it did need more salt. Served over egg noodles. Thank you for a great recipe!
03/27/2012
this is BEST pot roast recipe always!! The but changes I made was to finish cooking in the oven instead of the slow cooker (I didnt have a lot of time. I as well seasoned it with a little meat tenderizer. My hubby and I enjoyed every bite. This is a keeper.
10/12/2014
Excellent! Followed the recipe as written with the exception of using dried herbs instead of fresh. Using my faithful Dutch Oven, I broiled this, covered, at 300 degrees for several hours - adding the carrots and celery later on the beginning 60 minutes. Served with mashed potatoes -very tender and tasty - cheers, Chef John !
03/21/2012
This was so good, the whole family loved it...even my kids (two and v)! Thanks for the recipe and video, Chef John!
04/15/2012
Very adept - I did change it a chip - I left out the mushrooms and carrots because I didn't have any on hand. And I used a boneless cut and dried herbs. Merely information technology was very tasty and a big hit with the family. I strained the juices and thickened them a chip with a flour/milk mixture to make gravy and served with mashed potatoes.
09/11/2013
Wow!! This is an incredible recipe. I used a three pound boneless chuck and it melted in our mouths. Information technology fabricated a delicious gravy too. I followed the recipe exactly and served it with boiled potatoes. My family unit couldn't become plenty.
09/08/2013
One discussion: Astonishing. I didn't modify one thing- followed information technology every stride- and it was flawless. This will exist my become-to recipe for pot roast. Thank you so much for sharing!!
05/24/2013
Excellent! I prefer to cut the beefiness into chunks virtually 3in cube. This way you can get the seasonings and flour on all sides. You tin can add a one-half-loving cup of burgundy wine for "bourginon" flavour.
09/07/2014
The key was definitely in searing the meat. All-time pot roast I have done so far, amazingly tender meat and vegetables. I will definitely make information technology over again. Thanks chef!
10/20/2012
No one believed that this was my first time making pot roast. The meat was tender and flavorful, just how information technology should be!
09/nineteen/2013
If I don't desire to use onions, practice I still put the butter in?
09/05/2014
This was my first try at making pot roast and information technology was perfection over mashed potatoes! I couldn't find a bone-in chuck roast so I used boneless and information technology was fantastic. My fellow said it may be his favorite meal ever.
04/22/2012
A little bland..
03/10/2013
This Ho-hum Cooker Beefiness Roast recipe was wonderful! We are living in Republic of korea for the next twelvemonth, so this was a wonderful "feel like home" dinner. Since beef is then expensive hither, nosotros were fortunate to be visiting relatives at Kunsan Air Force Base, where we were able to get some U.South. beefiness. Thinking I had everything now to brand a wonderful dinner, I realized that I did non have whatsoever tomato paste, and so I decided to substitute information technology with a teaspoon of Korean 'hot pepper paste.' WOW...now that gave information technology a kick. I didn't have whatsoever celery, so I used carrots and potatoes on the bottom. Nigh 10 minutes before we were set to consume, I added some Korean dumplings to the meridian of the roast and simmered them in the juices. Needless to say...It was a hitting with my hubby and neighbor. If you can't be at domicile, yous tin sure make the best of it with this recipe. Thanks Chef John!!!
09/09/2013
My commencement even pot roast. Absolutely delicious! Worth the wait! My married man loves it. It'southward a healthier version than using dry out onion soup mix and canned cream of mushroom soup. 2 thumbs up! :)
09/12/2012
I followed this recipe exactly. This is honestly the best slow cooker roast I've always eaten. My hubby literally didn't talk for v minutes and licked the plate clean. Thank you for the PERFECT recipe - piece of cake to follow and delicious results!
08/27/2014
Absolutely amazing--finger licking good. I volition definitely brand this recipe again.
09/01/2014
I made this today and it was delicious. The delicious odor tempted united states all day while it cooked. I cutting up my meat (a dainty 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 "real" things in my mouth. It was so good that I forgot to take a flick! So mine is of the tiny bit of leftovers in a plastic container :) then yummy!
04/29/2012
I was looking for a pot roast recipe I could adjust for my Mom'due south gluten intolerance and this was it! I used corn starch instead of flour and left out the mushrooms as my hubby doesn't similar them. I will make those separately with bacon and onion. Added about 1/4 cup ruby wine and homemade chicken stock. It smells divine! I volition also make mashed potatoes, creamed spinach and boston lettuce with sour cream herb dressing---super YUM for a dominicus dinner.
eleven/20/2012
YUM!! I peculiarly liked the flavor of the mushroom gravy/sauce. Information technology tastes similar to Campbell'due south Golden Mushroom soup, which is non always bachelor at the shop. I think I'll use this recipe from now on. It's even better and you can control the amount of salt, and other ingredients. I also used a smaller chuck roast, without a bone. It was and then tender. I removed the roast from the crock pot at nigh 7 hours. I also was cooking small red potatoes which I removed from the pot at almost 4 hours. (If I was non going to be at home, I would not put the potatoes in for the full day.) Typically, I add bay leaf to pot roast, simply did not miss it at all with this recipe. I loved it Chef. Continue them coming!!
08/05/2012
Pretty proficient!
01/19/2014
This is the tertiary time I have fabricated this recipe. It is past far the best pot roast recipe I have ever made. Total of flavour and the gravy is peachy over mashed potatoes. I agree that searing the beef is primal. The lycopersicon esculentum paste adds that footling something and sautéing the onion garlic and mushrooms adds a lot of flavour. I also sautéed the celery. This is a permanent part of my recipe box. Thanks for the great recipe.
12/12/2013
Unfortunately I wasn't all that impressed with the dish even though I not but followed the instructions but when I institute information technology lacking in gustation I added some more herbs. Also the gravy was thin. I did nonetheless savour information technology the following day when I added more veg and thickened the gravy. I did wait more gustation specially subsequently taking the time to brown etc on the stove commencement. It is so interesting to read other reviews and then have expectations not met.
03/06/2014
Love information technology!! I actually endeavor to stay away from canned or packaged soups and this pot roast turned out great. Chef John did it again!! Thanks!
02/25/2014
Chef John yous've outdone yourself with this i. Absolutely amazing and tender pot roast.
02/06/2014
This was very skillful. Made as directed with the addition of extra herbs towards the end and put potatoes in during the concluding 1 hr one/two. I happened to make information technology on a night of a huge winter storm here and THE just piece of meat left in the store was 3.5lb meridian roast. I HATE carrots. These are excellent in the slow cooker for hours in the gravy. Melt in your oral fissure skillful, so if you accept kids who won't swallow their carrots, effort this.
07/09/2014
Oh. My. GOSH! This is the best pot roast I've ever had (pitiful, mom). The only hurting is that you lot have to melt the onions and sauce before manus which makes it hard to exercise on a weeknight. I made the sauce the dark before and kept it in a divide container in the fridge. In the morning, I poured the sauce over it and then put tiny Yukon Gold potatoes on top (I have a small crock pot). I put it on low for almost three 1/ii hours and when I got dwelling house, I turned it on high for another iv hours. Retrieve, mine was common cold from beingness in the refrigerator. It was perfect. The meat is crazy tender and the potatoes were soft without being mushy. Will definitely make again - hopefully I don't lose is recipe!
04/19/2012
Fantastic! Served over hot buttered spiral noodles seasoned with garlic powder. Also, had it with a side of cottage cheese with fresh chives mixed in. Wonderful compliment to it ~ Kids and Hubby loved information technology. 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 plenty for me to plan to brand over again. Followed the recipe.
01/04/2014
It turned out good, merely like some others, I didn't really sense of taste the spices at all (me having to use table salt and pepper later the meal is cooked....rare for me!); thus why I gave it three stars instead of 4 or five. 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 tiresome cooked potatoes just didn't seem right. Just thank y'all for the recipe anyways!
12/16/2014
Astonishing POT ROAST!!! I Volition Brand It ALL THE TIME LIKE THIS!! no soup mix or pot roast seasoning packet. And perfectly seasoned!!! Just had to add a pinch of table salt when I served it just its better to add to the the roast rather and so beingness overly salty when its done!! It turned out amazingly tender!!! the flavor was fantastic! I used baby portabellos for the mushrooms and information technology gave the roast a nice rustic flavor! my hubby ate 2 servings!! My 2 year old son even ate it and my four year former girl loved information technology! GREAT RECIPE!! If I could requite it ten stars I would!!!
12/17/2014
This made a very tender roast with amazing gravy--I used beef broth instead of chicken. If I fabricated this over again, I would decrease the cooking fourth dimension or melt on low. My roast came out quite dry. I only cooked information technology on high for 4 hours, then switched to low for 2 hours, merely I judge I nevertheless allow it cook too long.
10/04/2014
Can I offer my own variation of pot roast? Only made this by 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) v-half dozen cloves of garlic; rosemary and bay leaves(removed after three hours)5-six squishes of Heinz Spice Ketchup: and almost ¼ c maple syrup! And yes, altered seasoning equally it cooked on high for about 6-7 hours. Made oodles of gravy and meat was tender and very yummy! The vegs were wonderful. Served with asparagus which I roasted with olive oil and parmesan cheese. Improvising sometimes really works!
03/09/2014
I but made this and it was fantastic. My roommates loved it. The but complaint I had was that prep actually took an hour. I'm either non very experienced or I forgot to rent someone to pre-cutting everything. Bated from that I highly recommend it.
09/xiv/2014
OMG! I'thousand not a beef eater normally, only my roommate is, so I bought a blade roast on sale. I followed the recipe, only substituting the chicken broth for vegetable broth (information technology's all I had on manus), and it turned out perfectly. I made a plate up for my neighbor who was feeling sick, and I got a voice message from her saying simply this: 'YUM,YUM,YUM,YUM,YUM,YUM...!' I served garlic mashed potatoes with the gravy and information technology was succulent. The browning of the meat made all the divergence, I think. Give thanks you for posting this!
02/01/2014
This was fantastic!! best pot roast ever! Everyone in the family loved information technology!! We eliminated the mushrooms cause nobody likes them.
09/28/2016
I followed this recipe to the letter. It was so easy and I really had fun making it. I am NOT someone who you would call a cook. In fact, I am about equally novice as they come. Considering of an injury that has me out of piece of work, I have taken over the cooking in my business firm. I have e'er been able to cook the simple dishes, but, now that it is my duty, I have had to step information technology upwards. This being said, I tin't stress enough how EASY this recipe was to make. Everybody in the house says that this was the ABSOLUTE BEST POT ROAST that they had E'er HAD. Can't wait to try it again.
09/05/2013
Wonderful! Didnt change anything ....... so good!
02/22/2015
Another winner from Chef John! I made this exactly as written, except my roast was just over 2 lbs. and I didn't have fresh herbs, so I used 3/4 tsp each of rosemary and thyme. I as well added a fiddling Montreal steak seasoning to the salt and pepper before I seared the meat. I cooked it for 6-7 hours on high. It was delicious.
08/05/2013
Absolutely delicious! I used boneless chuck roast and doubled the amount of mushrooms. My family unit is asking for this meal once again this week.
x/06/2013
I am sure this is a v star as is. However, I did brand some modification. I used 2 cups low sodium beef broth and a cup of red wine instead of the chicken broth. I used a a boneless roast. Information technology came out amazing! It takes merely a little more endeavor than some recipes but so worth it.
03/02/2014
I wanted comfort nutrient and this recipe delivered. Pot roast is a favorite of mine amd this was then easy to put together. Information technology was reaIly unproblematic to set. The only difference, I was making for a weeknight dinner then I cooked information technology on low for about 10 hours. It was and then tender and delicious. I served with mashed potatoes, carrots and sauteed spinach. Definitely will be working this into my rotation, I forgot what neat weeknight meals you can brand with a boring cooker. Thanks Chef John!
01/12/2014
Loved this recipe, and have made it at least 12 times then far, and later on trying to brand information technology ameliorate i've washed expert things and non so proficient things. First, heavily flavor the meat earlier the sear, try using larger chunks of common salt if you can. 2d, Use peanut oil instead of vegetable oil, gives yous a meliorate sear, and tastes better in the final product. 3rd, add boosted common salt, you can try different things, i add about a tablespoon of soy sauce, only its up to you. Practise not add more than 1 tablespoon of tomato paste, this will make the roast gustation sweet, and the meat volition bomb apart. brand sure the meat stays in the slow cooker for the total time frame, even if you do go a boneless chuck roast, and e'er de-fat the roast earlier serving. This final thing is merely something i've noticed, endeavour to employ a smaller pan for the sear, I use a 10", helps hold in the moisture as the estrus drops less when the meat is added (you'll notice less haemorrhage in the pan).
07/21/2012
Very tasty. Had never made a pot roast before, and information technology turned out wonderful. I only wished I had started making it at almost 9 in the morn, so I could have let it cook in the crockpot for some other hour or and then to see if the meat would be even more tender and yummy. Thanks for the recipe and video! My family unit loved it :)
12/25/2012
I tried this for the showtime time today and information technology was wonderful. I added corn starch to the left over juices and it made the most delicious gravy; no additional seasoning necessary. I didn't change a thing and will be keeping information technology for future utilise!
03/02/2014
omg sooo good the whole family loved it. very filling. we served it over mashed potatoes.
11/30/2012
Easy & super good, I didn't change a thing & it turned out perfect!! Thanks for the awesome recipe!!
09/xi/2012
Very delicious !! I cooked at the conventional oven for iv hours on a 250F temperature. It was very tender and moisture. Added more than salt and pepper in the end. Added besides all more thyme and rosemary in the middle of time.
09/18/2014
Fantastic. I added turnips but other than that would non change a matter! If y'all like roast on the medium rare side I would decrease the time to 4 - 4 1/2 hrs.
11/02/2014
Made information technology today and it was the all-time!!!! Because I'm Hispanic and dearest spices, I made my own rub for the beef other than that followed every step. It was tender, flavorful and the gravy co-ordinate to my hubby was PERFECT!!!
10/06/2014
Good for the tenderness of the meat and vegetables, just 'light' on the flavor. Using beefiness stock or beef stock and red vino would definitely get in richer. Adding a boutonniere garnet for subtle earthy tones could also be a plus. Piece of cake to follow, hearty a
01/13/2014
IT WAS Succulent
Source: https://www.allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/
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