How to Cook a Boneless Beef Roast
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08/xx/2000
This is one of the first recipes I found on allrecipes.com several years ago and I've been making it ever since. My recommendation: DON'T Alter Anything. When people complain that it's tough, only they added water, it'due south their own mistake! Don't add water or broth. Don't add together potatoes or carrots. Don't even change the amounts on the salt and pepper. Just do exactly what the recipe says and you will be happy with the results! I always am...only 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, wine, beefiness broth etc. -- a recipe that allows i to savor the season of the beefiness. This is it! Followed the recipe as given, although my chuck roast was only 3 lbs. The roast came out very juicy and tender with a delicious flavor. There was a lot of juice in the pan, only it's a stretch to phone call it 'gravy'. You'll have to thicken and season it to get a traditional chocolate-brown gravy simply in that location'due south plenty of juice to work with. For those who have problems, 2 suggestions: 1) chuck roast is one of the cheapest beef roast cuts and I've merely been satisfied when purchased at a skilful butcher store. The one'southward constitute in the grocery store ordinarily cook upwards pretty tough and/or dry. I've likewise had good luck with chuck roasts from Whole Foods. 2) Make certain your roaster/dutch oven has a tight plumbing fixtures hat AND is sized for the roast. If the lid is loose or you use a roaster that holds a 25 lb turkey, the pot roast volition turn out dry. Great and piece of cake recipe.
03/09/2003
This was fantabulous...but I'chiliad 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 goop. Splendid taste, texture and overall, was much easier than I idea it would be!! Very excited to make this again!! Thanks Teresa!!
06/03/2005
My family loved everything about this recipe. The flavor was outstanding. I agree with others, FOLLOW THE RECIPE AS WRITTEN. Go ahead and add some other spices per your gustatory modality merely sear the meat equally directed and then season. I added some flour to the strained meat drippings and the gravy was wonderful. My hubby commented that it was the best roast I've ever made. I normally do a roast in the crockpot but not anymore!
02/eighteen/2006
Great recipe! I used most a 3 1/two lb Boneless Chuck Roast and I cutting away the largest parts of fat. I seared the meat every bit directed and added ii cups of beef goop (I use the powdered bouillon, and then I used two packets to brand the 2 cups of goop) and put information technology in the oven for the first thirty minutes. When I turned downward the temp, I added the seasoning and veggies. I used one onion, about two teaspoons chopped garlic, 1 greenish bell pepper, i whole agglomeration of celery, baby carrots, ruby potatoes and one parcel 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 utilise the bay leaves. I just covered the Dutch Oven with foil and let it go for the next 1 1/2 60 minutes. It was Fabled!!! I tin can't expect to swallow it tomorrow!
07/xx/2002
This recipe is FANTASTIC!! Easily the best pot roast I've ever fabricated! This likewise freezes quite well - only absurd and slice and parcel with a petty of the "gravy" in a freezer naught-top bag.
12/31/2011
I made a couple small changes. I sauteed the onions and garlic (quite a fleck more than garlic than what the recipe called for, I'm agape) in the hot pan with a picayune butter earlier layering information technology in the bottom of the pan. I also added ane/ii cup quality beef broth and poured i/iv loving 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 flavour is always a plus). I did NOT add the additional common salt. Admittedly succulent. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, there'due south one plate full of leftovers to fight over tomorrow. Nosotros loved it. NOTE: Covering the roast is a MUST. You don't comprehend it, you volition take a hockey puck instead of a roast. Take it from someone who did this once or twice when start making her own first roast.....or two.
12/25/2009
Fabricated this recipe three 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 Accept TIGHT LID!!) Served with mashed potatoes & carrots. Next time used the basic direrctions and 1 more than onion and 2 more cloves of garlic...my preference. (Used grated sea salt, information technology makes me experience like a real chef, specially when I wear my apron!) That time fabricated 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 so it could be set bated when making gravy. To gravy, I added a touch of sherrry and sliced portabella mushrooms, carmelized in butter then simmered 5 minutes. Brand sure to go all brown bits. 3rd time, I was missing the potatoes & carrots that are commonly made with pot roast. In a tedious cooker many times what you proceeds in tenderness, yous lose in flavor. I did non want to lose one taste bud of the wonderful flavor and tenderness of this roast so decided to add together halved potatoes and 1/ii sliced whole carrots. Also added a lilliputian beefiness goop. BOY! BAD MOVE! Adding veggies & liquid inverse the meat (same Dutch oven). Veggies OK, but meat not tender and lost season. Making over again tonite & volition follow directions exactly like I did the 2d fourth dimension. If anyone can suggest a way to roast the veggies with meat and continue the flavour, permit me know! Not bad ROAST RECIPE!!!
07/26/2002
The best! Everyone who has tasted this pot roast has asked for the recipe. Now my married man frequently asks me to arrive. Even during the summer! YIKES
12/13/2011
Calling this "Beef Pot Roast" is a bit like calling a Lamborghini a "vehicle," or the Mona Lisa a "moving-picture show." Mayhap "Beef Ambrosia" is more than plumbing fixtures. No disagreement with any of the stellar reviews. This is a commemoration of wholesome goodness, of simpler times before dinner meant grabbing take-out, a pizza, or fast food. The season is that of the beefiness without adornment. I fabricated information technology almost verbatim. I had institute ii thick summit circular steaks which I had bought longer agone than I care to mention hither, languishing in my chest freezer. They came to four+ pounds altogether. So the cut was substituted for chuck. Later browning, I stacked them in the Dutch oven. I just cut the cooking time by 30 minutes, since pinnacle 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 it into such was a elementary matter of whisking 3 Tb of flour into most iv Tb beefiness 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 bootleg spaetzle, information technology was a repast fit for a sultan. Ladies, if in that location'southward a man in your life you'd like 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, only this one WORKS. I normally don't follow recipes to a T, yet figured I'd try information technology equally written and brand whatever changes from at that place 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 pour the juices into a bucket, add a teaspoon of butter to shine information technology out, bring it to a eddy and then thickened it - that's it and it was absolutely delicious. I won't make pot roast any other way from now on.
12/25/2010
Followed instructions as described with a five pound roast. Came out with lots of juices, however information technology was well overdone. After cut and slicing, the meat merely tasted skilful for about the outset 2 minutes. So it quickly became dry out and chewy without it sitting in the gravy/roast pot. I besides 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, bone in chuck roast from a natural, grass fed cow. Fortunately I checked it at 1 hour after the initial xxx minutes and it was just a little over washed, just still delicious. I like the fact that this recipe doesn't involve soups, broths, or the improver of vegetables, and just leaves the great flavor of the meat, and drippings for a wonderful gravy. Particularly if you desire to use the meat for say shredded enchiladas or another purpose later on the initial meal. It'due south a keeper.
05/fifteen/2011
I'll never understand why someone volition requite a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this ane came out the best by far. DON'T season the roast before searing. This goes against almost recipies I've seen, just that's why the others were all dry out. This 1 came out perfect. Nothing needs changing.
02/18/2009
I have made this dish twice with perfect result each time. After reading the reviews, I made just i change, I proceed roasting for two 1/2 hours at 300 degrees instead of i 1/2 equally the recipe calls for. After the ane 1/two hours, the roast I used, 3.five lbs, was not tender, the extra hour moved information technology to fork tender. When my wife asks me to repeat a dish inside 2 weeks I know I have a hitting! Cheers for the bang-up, simple recipe!
03/09/2003
This was first-class...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 have to thicken a little past adding some cornstarch (very little) just I presume its b/c I added a little too 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!!
eleven/10/2012
I am a bad cook. So much that my husband dreads when I want to make a roast for dinner. I followed this recipe exactly equally written and my whole family said I could add together information technology to our regular menu. Yay!! It was succulent!!
03/27/2011
This is the best pot roast ever. I use to make pot roast in the crockpot and although it would come out tender, it seemed like all the flavour was sucked out of the meat. This recipe keeps it elementary and allows the true gustatory modality of the meat to smooth through. The broth makes a wonderful gravy and the meat is so moist and total of season. I agree with others who have posted non to add any liquid. I think if you add liquid to begin with it is kind of like boiling the meat rather than blistering it. If you have not tried this recipe notwithstanding, practice it, you will exist happy y'all did.
02/10/2010
Not only did this make a very pretty roast, but it was juicy and tender. In order 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 1/2 cups of beef stock, a pinch of white pepper and 1/4 teaspoon of ground black pepper. That made enough gravy for meat and mashed potatoes to serve eight.
04/18/2011
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 season the onion & garlic mixture or the meat, so I did both without measuring. I was a fleck worried about it not being flavorful, I love BIG flavor. This came out incredible!!! I just wish I had made the four lb roast. I can't stand the crock pot method, not sure if I'm doing something wrong, but mine always comes out dry out & stringy. This was nothing similar that! I will never make a pot roast any other manner! Thanks for this recipe!
10/25/2008
Admittedly awesome! I, likewise, 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 only seared this on all sides in a frying pan, then put the roast in an 8x8 drinking glass baking dish, roofing very tightly. I call back that blistering this in a dish that the roast fits snugly into is some other key component to keeping this roast moist. We are making French Dips with the leftovers!
04/11/2013
Just made this roast co-ordinate to the recipe. It was very flavorful and the gravy, awesome. I made a 2 lb roast cooked @ 325° F for i/2 hour and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast fe 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 and then of water added before the oven. This tasted so much meliorate and the potatoes were nicely roasted. To the gravy I added 1 loving cup of h2o and a bouillon cube, to stretch it, we like our gravy. To thicken I stirred in 1/iv cup flour mixed with a little h2o. Great recipe, thanks.
11/08/2010
We really enjoyed this dish. The prep was quick and easy and the issue was moist, flavorful and delicious. I added vegetables for the final 1.five hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will utilise this recipe whenever I'm in the mood for pot roast. Thanks!
01/04/2011
This is the first fourth dimension I've made a pot roast without a crock pot. This was tender without the sogginess that I've become accustomed.
12/11/2010
delicious!! cooked in ane c. beef goop plus 1 c. red wine. added boiled baby yukon golden potatoes and baby carrots to the gravy subsequently roast was washed cooking, then served all together. sooo good.
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 beefiness pot roast. Practise Not NOT NOT NOT add broth, juice, h2o or any liquid. The merely 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 LOVES this dish- one of our favorite comfort foods! I don't change a matter- except, I add together cut up potatoes and baby carrots 45 minutes before it is finished cooking. The seasonings, onion and garlic flavor the veggies likewise so you have a complete meal. And, I add together a little cornstarch or flour to the pan juices to make a very tasty gravy! thanks Teresa!!
04/12/2011
I was looking for a different mode to cook a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the letter of the alphabet, and the firm smelled wonderful! My "meat and potatoes" country boy loved it. This is definitely a keeper.
11/28/2010
The flavor was delicious. Thank you for the recipe.
02/28/2010
LISTEN Anybody!!!! If one follows this recipe exactly as written, one will become a wonderful, tasty & tender beef roast. The undercover is the searing without adding extra liquid. I may season with actress onion or garlic (non needed all the same). PLEASE practice not change the recipe & and then give information technology a bad review. Make some mashed potatoes & steam some veggies & dig in! It is succulent when made as given.
03/07/2012
The best pot roast ever. I added vegetables & information technology however turned out great!
03/28/2012
Just made this terminal night and let me tell you lot it was sooooo adept. It was so juicy and flavorful. Also, equally another reviewer stated, I had no problem with dryness. I washed my pot roast b4 I used it and dried information technology with a newspaper towel. After that I but put them into my Dutch oven and allow them sit on each side for 4 minutes (timed) I did not touch them, except when added my seasonings to them while cooking which is onion powder, emphasis, worchestershire sauce and pepper. Instead of using 2 garlic cloves I used one 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 about twenty minutes and the residue of the fourth dimension was uncovered. This combination of things made it's ain juice/sauce and it was sooo proficient. Also I didn't take bay leaves then I left that out...didn't miss them at all. Thanks for this recipe && I don't fifty-fifty like Pot Roast just this was good!
11/xvi/2011
Simple and tasty. I had a 1 kg (2-lb) roast for the 2 of us, and then later on the initial xxx min @ 325° and 1 60 minutes at 300°, the internal temp was 180° (well washed). It was great, but next time I might cut it dorsum to 45 min.
04/10/2012
Loved this ! The more than color you get on the sear, the more flavor your roast will have. And a bandage fe skillet is perfect for this recipe, as it goes from stove meridian to oven and the cast iron will get you lot a sear that no other pan tin can. When you lot're plating this, scoop upward a generous portion of the onions and garlic off the bottom of the pan and serve them over some corking mashed potatoes. They were the absolute all-time part of this !!! One alert: Scout the roast weight. I did a ii pound but failed to reduce the cooking time as the original recipe is written for a 4 pound roast. It came a bit overdone (still delicious) simply that was entirely MY fault.
09/08/2009
This recipe is unbelievable! Then simple and straightforward, with amazing results. The two most of import things to keep in mind for this recipe to succeed are: i) Do Non accept shortcuts when searing the meat. Allow the meat to fully sear for iv min on each side to lock in those amazing juices. ii) Do Non add liquid to this recipe (broth, consumme, water, etc) considering the meat will make its own delicios broth while cooking. The But affair I changed was to use 4 garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe collection as an instant classic!
x/28/2010
I had well-nigh a little over 3lb boneless chuck but cooked it exactly the manner the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the concluding hour. I don't have a Dutch oven so I seared the meat on peak of a frying pan and transferred information technology to a Corningware ceramic casserole dish and put information technology in the oven. I covered with a foil and cooked away. The dish turned out really good, very flavorful. My fiance and visitor loved information technology. Although I would take liked information technology more than if it was more tender merely it yet satisfied everyone'south hunger. I had plenty of leftover and information technology was even ameliorate the next day.
eleven/01/2010
Information technology was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yep confirmed. Practice non change a thing about this recipe. Follow directions as written.
eleven/22/2007
I love the recipe. I make it everytime we take family unit gatherings. I do have to change some of the techniques but otherwise the recipe is great. I buy chuck roast make sure it has a little fat on it, the fat makes the meat cook ameliorate. I too season my meat the night before with Lawrys seasoning table salt, then wrap information technology in plastic wrap and refrigerate it. Searing the meat is proficient. I put it in the oven at 350 degrees and go on it covered and merely let it melt until the meat is able to pull autonomously with a fork. Then, I will uncover it for 1/2 hour to dark-brown information technology and all done. Everyone in my family loves information technology and I have to bring it everytime nosotros have a gathering. The recipe is a great concept and a big hit.
11/21/2010
Made this last nighttime for dinner & everyone loved it. Very piece of cake to brand
01/31/2010
A different way to make pot roast if you don't want to get out the crock pot. Creates an earthy rich taste different than most crock pot recipes, and information technology is quite tender to for the quicker cooking method. Even so, in that location will not be the juice neccessary to make any gravy! And, the vegetables do not roast with it, then you will have to make them on the side. I tried it in the pot one time and they just go likewise greasy and the meat loses some of its tenderness, every bit the juices get soaked up past the vegetables. In add-on, make sure that you trim off actress fatty, considering information technology volition not melt away similar when the meat sits in the crock pot. Though, for some reason different many other pot roasts it is pretty good the next twenty-four hour period.
10/12/2009
I rinsed and patted dry out my iii lb. roast offset, then basted both sides with olive oil and added seasonings, then seared the roast on the grill for iv min. each side (seasonings were Montreal Seasoning, garlic salt and onion powder). Had the blistering dish in the oven while it was pre-heating and placed the seared roast ontop of 1 bay foliage in baking dish. I poured on the SIDE of the roast (not over the pinnacle) a one-half can of Swanson'south beef broth (depression 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 scent in the business firm was awesome! Took it out after it's showtime xxx minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves effectually the pan and placed snack size carrots around one side and big peeled Idaho potatoes (quarted) around the other. Placed more than big cut onion rings on top of veggies - added Lawry'due south seasoning (on carrots, potatoes and onions only). Cooked boosted one ane/ii hrs and I was really surprised how tasty the veggies were once we served it! They cooked thoroughly yet still stayed firm - and not mushy. Next fourth dimension, I'm going to include Brussell Sprouts and Mushrooms. The goop and juices from the meat really added to these veggies and my kids wanted seconds. Normally they desire more meat! Savour this recipe. Information technology's simple and time efficient. Hardly any prepping. If you lot take two hours - your adept to become 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 it exactly. After I took the meat out, I added some red wine to the gravy and cooked information technology. It came out really good but the gravy had a strong onion flavour which some people may not like. The meat was also a little tough. The 2nd time I made it, I added some h2o before I put it in the oven. The meat was and then tender this way! I still added ruby wine to the gravy and some cornstarch to thicken. I definitely propose adding 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 information technology is dry, overcooked etc. I added a fiddling scrap of scarlet wine to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(after cooking). I as well added some mushrooms with the onions. I will definitely make once more.
09/14/2001
OMG! Thank you Teresa! This was my very start fourth dimension making a roast. I was very intimidated in doing and so. But I found this recipe and it sounded very simple. And then I fabricated it for dinner this evening. Information technology came out very tasty. I added red potatoes and carrots at the half hour marking when I turned the heat down. They turned out perfect. My husband loved it and so did my 2 year old! Thanks 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 all-time roast I have ever made. I made it in a cast fe dutch oven and followed the instructions EXACTLY and it was PERFECT! Do not change a thing. The roast was tender and juicy. The searing, which was super piece of cake, made it expect cute. And my favorite part of the whole matter was the gravy that the roast made in the bottom of the pan....OMG, it was delicious. I tin can't stop eating it. It reminds of this barvarion onion soup that I get at this German restuarant. Yumm. Thank you for posting, Teresa. And if you are considering making.....Do information technology! Y'all will not regret it!
11/08/2010
Best Pot Roast recipe ever....very easy...followed directions to a T.....excellent!! 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 love beloved this recipe!! Thank you lot and then much for posting it!!
09/12/2010
Very skillful and tender. I followed the recipe exactly but added carrots and potatoes during the terminal hour of cooking.
03/08/2007
I really 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 time but 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 y'all stick a fork into it. Hubby actually said "what happened to the other pot roast"? I am really sorry merely nosotros didn't like this at all.
01/09/2012
This is the perfect pot roast recipe without irresolute a affair!
03/06/2012
My husband made this today with 2 changes, he put all the onions and garlic on tiptop with the bay leaf and added 2 pats of butter. SUPER TENDER. WHOLE Family DELIGHTED!!!
08/22/2010
This was ane of the best roasts I've always made! I followed the recipe exactly every bit written, using a round Le Creuset french oven. The meat was tender and juicy. Make sure you sear the meat earlier putting it in the oven. It makes all the deviation.
02/03/2004
ok, I did employ a dissimilar cut of meat, and then 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 bland, and we all had to put steak sauce, or ketchup on it in club to give information technology some flavor. I consider myself a good cook, and male child was I embarassed with this meal. We had to make full up on the potatoes.....lol
12/03/2008
I take made this several times with a sirloin tip and information technology is admittedly fantastic. Have as well added potatoes and carrots to roast. Best event was in a LeCreuset pot, going from stove top to oven. The meat is tender and moist, the gravy/juice outstanding.
11/twenty/2009
Wonderful! This was the get-go fourth dimension that I have cooked a pot roast like this. I followed the directions exactly and information technology was succulent. I was surprised at how much liquid was in the pan. The meat was tender and the gravy splendid. This volition 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 e'er fabricated. I'd never go back to a crock pot and/or broth. Satisfying and delicious.
11/25/2009
I accept to say this was the best roast always. I was actually concerned that there was no liquid and figured oh well the chuck roast was on auction and merely price a couple of dollars so if it didn't piece of work out no large deal. What a surprise it was, juicy, tender and terrific flavour. I did information technology simply similar the recipe said to do it. I merely improvised on the gravy, added red vino and beef broth to brand more.
01/01/2011
I followed all the directions except I used boneless cantankerous rib roast just 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 information technology has always turned out very tender and moist. Maybe it was the type of roast in the recipe considering it usually has more more fat in it. I wasn't crazy most the flavor-too much onion flavour.
01/24/2011
Just made this this night, it was delicious! I didn't take a dutch oven, so i just simmered the roast in a pan then transfered it and everything else into a deep casserole dish. It turned out dandy!
eleven/12/2011
crawly! My married man and I ate almost 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 information technology for i hour at 300 (subsequently the initial i/2 hour at 350). This recipe is a keeper!
12/03/2010
You can't over melt this recipe! I left information technology cooking for nigh 1 i/ii hours too long and the bottom got a trivial brown but it was fabulous! Information technology didn't have enough onions for my taste and so I'thousand calculation a lot more and maybe some peppers this time.
02/28/2008
This was delicious! Made it equally is. The meat was juicy and tender.
03/13/2015
Beginning time I followed it exactly and information technology came out perfect, though no "gravy" the onions are nigh caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is likewise much in the pot which overcooks the roast (made this error the second fourth dimension). For smaller roasts (~2 lbs) I cut 10 minutes off both oven times (so twenty min @ 325 and 1:xx @ 300) and it comes out bully, still fully cooked through but not tough/overdone.
12/nineteen/2011
I made this exactly as stated, and it was not to my liking ... and then disappointing ... I should accept stayed with the ol' crockpot ... it never fails me ....
05/19/2014
Great pot roast recipe. I like that it's but meat without the added flavors of carrots and other veggies. Cooking fourth dimension was perfect even though my roast was only 2.5lbs. Served it with mashed potatoes and roasted brussell sprouts. It'southward a keeper!
xi/xi/2001
Mom would brand her famous pot roast for me as a special repast for my birthday. She passed away last year and I regret not having her recipe. This one comes so close, my recipe card will read "Mom'south Pot Roast". I tin't wait to accept my leftovers tomorrow! Give thanks yous Teresa.
06/07/2002
Followed instructions including one previous recommendation to add together reddish potatoes and carrots when you lot showtime turn heat downwards. One additional item I added was to milkshake a trivial Cavender'south greek seasoning over meat at the same time. Turned out perfectly! I do not mean to push the Greek seasoning but take found it to be the perfect alloy of spices in but about anything! This recipe is a definate keeper! Two thumbs upwards!
12/sixteen/2008
Per lots of reviewer's suggestions, I added most 1 cup of beef broth before putting the roast in the oven. Information technology turned out very flavorful and tender. I roasted it for a fiddling while longer and let it rest for most 30 minutes. I would definitely make this again!
01/16/2011
Very moist, and the gravy is good, however, I wish it had more flavor though.
xi/03/2011
very proficient...fixed exactly how recipe said also...only suggestion to anyone else....Become TO A Slaughter-house, if possible, for your roast....got mine at Costco and it was extremely fat and just not quite to my sense of taste...
11/05/2010
my sons raved over this, said information technology was the best dinner e'er!
01/26/2008
The recipe results in a peachy roast. I browned the beef roast in a heavy cast iron Dutch oven, then followed the recipe and simmered the roast for several hours. The result was a moist and tender roast; it was delicious.
ten/26/2010
Slap-up aroma and taste! I didnt have time to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for two hours. Crawly!
01/22/2014
added effectually a loving cup of red vino. I died and went to heaven
02/26/2014
This was SOOOO adept. Way better than whatever slow cooker roast I've done. Full of flavour and then tender. My family loved it. I followed the recipe exactly until the end. And so I took the meat and excess onions out to use the sauce for deglazing. I added i/3 cup of red wine, mushrooms, table salt and pepper and rounded it out with butter to have a french sauce at the finish. I poured the sauce on tiptop of the meat and onions. It looked so luxurious!
01/14/2007
I always trust allrecipes.com so I thought I'd attempt this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does it tell you to add broth! Tho when you become to the last line and it says to top with onions and gravy, I'm thinkin' you're not going to go a gravy without a liquid!! I followed the recipe and after the outset 30 minutes, I added a half loving cup of beef broth and a proficient splash of red wine. Now we have gravy. It tasted a little bland and so I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to give it taste and colour. Splendid...Now information technology'southward perfect!
02/24/2003
This made a great common cold weather condition meal. I added one package of onion soup mix and 1 c. water. Plough out not bad!! The best pot roast I've always had. Will make again!
11/28/2010
PERFECT!!! Just a little change...first I dredged the roast in a flour, garlic pulverisation, 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 dandy!
10/06/2010
I loved it!! The meat came out so moist!! And the gravy that it made was fantastic!! Did not change a thing either. This is a keeper!
10/23/2010
I made this recipe a few years ago and I could not call back where I found it. My husband has raved almost information technology ever since! I finally decided to search on this site and I FOUND It!!! He is begging me to arrive over again tomorrow for Sun dinner. I can't expect! This is the Best recipe for roast we have ever had!!! I did not change a thing!
02/13/2008
This was the Best pot roast I've e'er made! Moist, flavorful, almost melt in your oral fissure. I used one reviewer's communication and followed the recipe EXACTLY. No h2o or other liquid needed. This one is staying in the front end of my personal recipies book.
01/13/2007
SUPER tasty and easy. Didn't have time to do crockpot and then tried this one. Can't have traditional pot roast in my business firm with out the carrots and potatoes. So I sliced and chopped almost 4 each and put a lilliputian oil and just plenty beef broth 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 company, made some egg noodles to surround it. Everybody was happy campers. May never apply the crockpot version once again.
12/24/2010
Wow! That's the best way to sum up this recipe. I didn't do anything different, just followed the directions. My family absolutely LOVED information technology! Like shooting fish in a barrel to make and has fantastic season.
eleven/20/2011
I take tried a lot of different pot roasts and tend to lean more than to the fancier recipes, vino, dissimilar spices, etc. Decided to endeavour this recipe, I added 2 russet potatoes and iii large carrots, cut in half and in thirds, use Kosher salt, and eyeballed information technology, this has to exist i of the best pot roasts I have always cooked, thanks for a simple, easy and tasty recipe.
11/10/2002
I've tried to brand this recipe twice and both times it has come out hard and flavourless. I am unremarkably a good melt but not and so good with beef. I would not try this recipe over again.
12/fifteen/2011
too dry out, similar a baseball mit
02/14/2011
I have been using this recipe since I discovered it three years ago. I deglaze the pan before adding the onions and garlic and also add about a loving cup of beef stock. I have also on occasion added sliced mushrooms. Perfect results every time. Thanks for the post.
07/01/2011
Very simple and very yummy. I didn't cook my roast as long b/c it was smaller. I recollect next time I'll add some baby carrots to the pot towards the terminate 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 be making this again.
04/06/2010
Wow! As a rule I practice not like roast. I don't like mushy, stringy meat just that is non how this turned out at all. I have several cuts of beef from buying one/viii of a cow and was saving the roasts until final, as this is the worst part as far equally I'm concerned. But this recipe was non only easy, it was adept! I followed the recipe exactly and it was a hit at dinner.
01/15/2008
Used my bandage iron slow cooker. I think yous tin use any skillful size roast w/ this recipe. Brand certain to dark-brown for 4 min. on all sides, very important to keep meat juicy. I also added veges to lesser of pan,with fresh basil and oregano.w/ 1 can beef stock. I used meat tenderizer w/ spices forked into meat. 2 packets of onion soup mix w/ water. I also would cutting fourth dimension to 15 mins 325 and 1 hr at 275 and so let sit down for thirty.
12/21/2010
Excellent recipe! I was hesitant virtually the chuck roast but was pleasantly surprised at the tenderness and taste! I simply added seasonings, potatoes, carrots and Marsala vino for marination. Savor!
07/01/2005
Made this pot roast last dark and was very surprised. Normally I practice non like meat overcooked (which is ordinarily the case with potroasts). This turned out moist and fifty-fifty slightly pinkish. I did perk it upward by adding 1/4 cup each of red vino and beef broth. Thank you lot for an excellent recipe.
09/21/2010
Simple, flavorful pot roast. I've made them in the by with added liquid, however I practise prefer it without as information technology seems to intensify the flavor 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 ii of sage and pepper. I have 5 year old picky twin boys, and a finicky husband. They about licked their plates clean. :)
eleven/05/2010
Very adept standard recipe.
10/11/2007
I wasted a 20 dollar roast on this recipe. I thought I would change it upwardly a petty and effort something new and I HATED Information technology. The meat wasn't even shut to beingness washed, it was tougher then leather and the texture of the meat was but horrible. I will stick to my eight-9hrs in the crock-pot and take the extra time for a cook in your oral cavity roast.
07/15/2003
I gave this an average rating because it might exist partly my fault that I did not like the meat. The meat was tough simply I used a bottom round roast which is generally leaner than a chuck roast. I did add the Lipton onion soup mix and 1 cup of water and besides added carrots and potatoes to the roast pan. The veggies were excellent tasting. I enjoyed the flavor of the bay leaves and onions on the veggies. I also 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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