Recipe for Cubd Beef in a Crock Pot
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03/16/2012
I loved this. I followed information technology to a tee with the exception of using a boneless 2 pound roast (I'thousand a i person family). I used the other ingredients at their original volumes though and it made an admittedly awesome mushroom gravy. I served it over egg noodles. The leftovers were even better! The house smelled amazing while information technology cooked. Truthful comfort food and a keeper recipe. Cheers, Chef John!
08/28/2012
I'm a fairly proficient slow cooker user and have made many a pot roast in mine. I have to say this recipe went and so far beyond my expectations as to be astounding. The truthful center of this recipe is the braising of the beefiness. I went beyond my usual Carmel color and went ahead to an near blacked meat. The advantage was some of the well-nigh beautiful sauce I've ever had in a pot roast. About 1/2 an hour before completion I added several quartered potatoes just because and the sauce made them the other star of this dandy meal. I've used several of your recipes over the past year or and then but actually wanted to provide comment on this 1 as one of your finest. Good old fashioned America cooking on steroids! Thanks for all you exercise Chef John.
04/16/2012
Okay for the about role. "Pot Roast" is non a specific cut of meat, merely with many cuts used (certainly the chuck roasts populr in the United states) this is likely to come out overly fatty. The flour is not necessary- apply a nonstick pan to brown the meat. If you want to apply flour to thicken the liquid, it should exist added most the terminate- long cooking volition destroy most of information technology'due south thickening power.. I take no idea what the food industry has against beef stock, but it'south a better choice here (and many other places) than chicken.
x/eighteen/2013
I've made this recipe twice, both times its turned out fantastic! 2d fourth dimension I made a few tweeks based on other reviews. I used a 3.13 pound boneless roast (for two people with leftovers) and seared it until almost burnt on both sides, ie got dainty dark coloring and a overnice chaff on the roast. Only additions/changes I did were: I quartered Yukon Gold potatoes (like 6-8 potatoes) and put them in with the celery and carrots at the lesser of the pot. I put the roast right from the searing pan into the crock pot on tiptop of the veggies and let information technology rest in there instead. I used Beef Broth instead of Chicken Broth and got a neat rich season and I added ane Tablespoon Low Sodium Worcestershire to the mushroom/onion/goop mixture and permit simmer earlier I poured over the meat. It smelled smashing when I walked in the door and made a great dinner (and leftovers) on a cold October dark after work! Highly recommend!!!! Thanks Chef John!
05/13/2012
Great recipe, and the mushrooms/onions/garlic mixture on top of the meat is dandy; I used this as a ground for my crockpot pot roast today. The just things I did differently were to employ beefiness broth instead of chicken broth (seems a better fit, reinforces the beefiness flavor), and deglazed the mushroom/onion mixture with 1 loving cup of red vino (scrape the bottom to get all the practiced bits, and then simmer until the wine is reduced), and then used just one cup of beef broth. Nothing smells ameliorate than pot roast cooking all day long in your habitation! I posted the recipe and photos in my blog, world wide web.culinaryspirits.wordpress.com .
04/06/2012
This was the best recipe i have constitute and so far. I have been trying for and so long to make a tender roast and stop upwards 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 astonishing! Thank you Chef John!
04/15/2012
Someone mentioned about not 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 end.
03/22/2013
This recipe is a existent winner!! Exist sure to follow the directions through and you will be extremely satisfied. It takes about twenty-thirty to prep the meat and sauce before yous add it all to the crock pot. So if you're making information technology before you leave to piece of work, call up that. In one case I came home, information technology was perfectly tender and ready to eat. I removed some of the juice in the pot and made a easy gravy. Start with the roux, equal parts butter and flour in sauce pan, whisk together til it looks similar frosting. Then slowly add the juice that y'all removed from the crock pot. Add salt and pepper to gustation. Let simmer and boil til information technology reaches your desired thickness.
04/07/2012
Great dinner and leftovers make a cracking stew for later on. I make 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 married man loves to serve with egg noodles and red cabbage. Reminded me of Sunday night family dinners when I was a kid merely improve, a family favorite!
04/03/2012
Nosotros liked this dish very much. It did indeed need salt pepper later cooking. I likewise wish I could've tasted the rosemary and thyme more than. Perchance I will try adding a bit more than side by side time. Any suggestions? I followed the recipe except using a top roast and calculation scarlet potatoes to this dish, splendid!
07/26/2012
Succulent! As suggested past other reviewers, I substituted beef broth & ruby wine for the chicken goop and threw some peeled, quartered potatoes in the slow cooker about 1.5 hours before the end of cooking. Likewise, I used a three lb boneless chuck roast. The meet was tender and the sauce/gravy was delicious! Will definitely melt again!
04/xv/2012
Yep YES Yep!!!!! (i added a splash of ruby wine with the chicken broth...ok mayhap more than than a splash) You take to sear the meat as John says, information technology gives it depth. I accept also made this using herbes de provence for the seasoning
02/21/2012
Soooo expert. I used rib roast in place of chuck roast. My family unit loved information technology.
03/30/2012
Loved this receipe. Used what I h on manus so used boneless roast, canned mushrooms vs fresh, added sherry wine to broth. I dear vegetables so doubled carrots and celery and added some potatoes I had on hand.
04/16/2012
My family unit said this is the best roast I have e'er made, not really any "leftovers" left. Followed recipe exactly except I had to use dried herbs and afterwards reading previous reviews, I added a little more salt and pepper. I got a tardily offset and so ended up cooking in oven at 250* for about four-4.five hours. They didn't even desire to bother with eating it over noodles or mashed potatoes. Next time I volition add potatoes, simply will have to use larger roast if I want leftovers or plan to feed more than than just my hubby and 11 yr quondam son every bit they devoured a 2.5 lb roast. I wasn't sure about the chicken broth, but the rave reviews erased my doubts and the house smelled fantastic!
12/21/2012
I used a 3 lb. boneless tip roast and omitted celery due to our personal preferences. I likewise used jarred pre-minced garlic, dried herbs, pre-sliced infant bella mushrooms, and just under 16oz. baby-cutting carrots to brand it easier. I'm no chef and accidentally added the tomato paste before the flour, LOL, simply this roast was succulent! I didn't fifty-fifty bother trimming the meat similar I usually do (was running out of fourth dimension for information technology to be ready for dinner) and the fat literally just roughshod 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 offset thing I've ever cooked in a irksome-cooker. (Grandma'southward '70s 4 or 5qt. old-school cooker lol! Cheers Grandma!) I love that this is the only roast I've constitute so far that included rosemary (my absolute favorite herb) and also thought information technology was super absurd that it did NOT include creamed soup or liptons onion soup mix (not that I'1000 antisocial on those recipes... they are really yummy too!). Thanks for such a delicious addition to my recipe box. I'chiliad sure it will be a recurring meal for us here! :)
07/23/2012
Cooked a 4½ lb boneless roast (that came tied from the butcher) for vii hrs in the crock pot, for four people, and it turned out Not bad! Everyone agreed that information technology was the best roast and all-time gravy they had ever eaten; fifty-fifty afterward nosotros were done, nosotros stop ourselves from picking at the leftovers. The roast was literally falling autonomously and had information technology non been tied, I could not have gotten it out of the crock pot. I followed the recipe exactly, except I used ½ cup blood-red vino and increased the craven stock (concentrated) to four cups.
03/31/2012
Simply Delicious! Even my 11 yr old who hates annihilation other than hamburgers asked for seconds.
04/17/2012
Best pot roast I have ever made. I did double the amount of fresh thyme and rosemary every bit per another reader's proposition. The gravy was spectacular; I loved the fresh taste without the overload of salt you go when you add together dried soup mixes or condensed soups. Served with yukon aureate mashed potatoes. Awesome meal!
ten/21/2012
I seasoned with tenderizer mccormicks steak seasoning garlic table salt onion common salt ground pepper. Floured and seared. In same pan sautéed onion and garlic. In dull cooker 1 can beefiness stock add roast put package of onion soup mix due west/ a little water then add together onion and garlic. Go on on low until information technology simmers lower to keep warm. Add together veges to crock and plow back to depression. When simmers plow back to keep warm. Moist not over cooked.
07/12/2013
I was psyched by all the rave reviews on this recipe. The start seemed fairly labor intensive for cooking in the crockpot (I usually stick to the "simply dump everything in" kind of recipes) but figured if information technology helped me make a decent pot roast, it would be well worth information technology. Unfortunately, my labors did NOT pay off. I followed the recipe EXACTLY with the exception of using dried herbs vs. Fresh. My pot roast came out very dry, and when I say very dry I mean we could hardly consume it.
04/17/2012
I just made this and it was not bad. I didn't change a thing and it was perfect. Thank yous for the smashing recipe.
08/01/2012
My first endeavor at a crock pot roast - absolutely fantastic! I don't similar mushrooms, simply information technology was still astonishing. Cooked pretty much as the recipe stated except that at the end I added some cornstarch/h2o to help thicken my gravy. My cutting of meat was a Beefiness Eye Round Roast, iii.52 lbs. I cooked on high for v hours, then reduced to low for probably another hour.
04/xviii/2012
THE BEST POT ROAST!!!!I used one can of chicken goop and three/4 cup of carmine vino. Cooked it on elevation of the stove for 6 hours. Sooo skilful!
ten/thirteen/2012
Another hit! Equally Chef John indicates in the video, using the correct technique is important. Definitely worth the time to give your roast a good sear forth with prepping the mushroom and onion to a caramelized state prior to calculation to slow cooker. Merely minor change I made was to apply 2 cups (homemade, no sodium) chicken broth and ½ cup dry cerise wine. If yous're using the seven-bone roast, programme to spend some time skimming off the fat. Served over actress broad buttered egg noodles.
09/16/2013
This is the best pot roast I have ever made. All I can say is wow. Reminds me of the way my mom fabricated it growing up. Tender pot roast, wonderful flavor and a good smelling house too. Fabled served over mashed red potatoes with the bootleg gravy on summit. No changes for me, I like information technology the way information technology is.
04/16/2012
This is the same basic recipe I take used all my life. I have E'er 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 aid impart boosted flavor and color. It likewise helps to thicken the sauce/broth which is makes a great gravy.
05/08/2012
This recipe was absolutely astonishing! I wasn't able to discover a 5lb bone in roast. I used a 3lb boneless. I also didn't use mushrooms because of a food allergy. The meat was moist and tender and and so delicious! I strained the juices and added a flour slurry and made a gravy. I also added small white potatoes and had a consummate meal in the ane crock pot! Information technology was delicious. My fellow devoured it. I would absolutely make this once again.
06/18/2012
Only made this for dinner with guests and information technology was a HUGE hit. I've made lots of roasts and this was pretty much the all-time I've had. I used a 3 pound sirloin roast, cut the craven broth a chip and added a one-half cup of cherry wine. Too used dry vs fresh rosemary and thyme. Season was fabulous.
01/10/2014
Loved this recipe every bit I Love all of Chef John's recipes!! I always add together to my recipes, only because that's who I am LOL.. anyway, used a half-dozen lb boneless "English language Roast" cause that is all I had on hand, added 1-1/2 cups of blood-red wine to deglaze pan after I added the tomato paste (a bit more chosen for), added way more than carrots, mushrooms and garlic (crusade I take a big eatin family), added "quartered" carmine potatoes almost i-1/2 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 twenty-four hour period YUM YUM!! As well, no fresh spices that day so I used dry. I am not a lover of THYME, and then I will exit that out next time haha(PERSONAL Choice!!!). Likewise I always add together more spice than recipes call for, just because we like a LOT of spice!! Next day, served dish with spetzle and OMG was it GOOOOOOD! Thanks Chef John for another GREAT RECIPE! Dear Y'all MUCH :) and Bon Appétit!
08/ten/2012
Then like shooting fish in a barrel and very good! The beefiness was so juicy and tender - it fell off my fork! Nosotros didn't have all the vegetables then we added broccoli and I also added potatoes, because I couldn't imagine pot roast w/o potatoes!
04/15/2012
Delicious! Looking for a adept home cooked beef repast? Thank you lot Chef John.
06/09/2013
Five stars for tasting good and for being a wearisome cooker recipe that doesn't have canned soup or any other processed food. I have had such a hard fourth dimension finding slow cooker recipes with whole food ingredients, and I will use this one as a guide to experiment with as I effort to aggrandize my wearisome cooker repertoire. Attempt this instead of the 1 with 2,000+ reviews that does no more than throw a can soup and a seasoning packet (both loaded with msg, cholesterol, and preservatives) into the crockpot. It tastes mode better, information technology's fashion healthier, and information technology only takes about x more minutes to put together. I am not a fanatic when it comes to eating "naturally," but I do similar to swallow real nutrient.
01/19/2014
I usually make pot roast in a cooking bag, just 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-up potatoes with about 90 minutes left to brand sure they were done and that worked out well. The cooked-down celery made a great topping over the meat afterward etching it. Side by side time I think I'll try beef stock vs chicken stock, just to see of information technology's whatever amend. Recommended!
04/10/2012
This was fantastic! my daughter wanted seconds! :) Look forwards to making it once more...and once again. Thanx!
06/17/2013
This is WAY labor intensive and actually didn't merit all the work. I'll stick with my basic goop and Italian seasoning over a beef roast with cut-up veggies in a crock pot. Takes 1/iv of the time and the season is better.
03/18/2012
Wow what a good, like shooting fish in a barrel, and wonderfully comfort nutrient dish! I fed our family and the neighbors on this delightful mean.
ten/07/2012
I unremarkably love Chef John'due south recipes, just this one left me kind of flat. I was trying to find a way to employ 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. Likewise, this is a rather greasy cutting, and the humid that takes place in the boring cooker just distributes all the fatty into the other ingredients. I prefer a slow oven roast. The meat was tender, and I had plenty of sauce using merely 1 and i/2 c. of BEEF broth. In fact, I think my 5 quart cooker would have overflowed with 2 and 1/2 c. of liquid.
08/11/2014
My first time making beefiness pot roast. I have decided to add potatoes along with a touch of fish sauce for deeper tasting. It is soooooo gooooood. I will arrive once more. Give thanks y'all for the great recipe!!!
01/25/2014
Just OK, I didn't detect any deviation in flavor from when I would merely salt and pepper the meat and throw in some carrots. Actually, I thought the celery just doesn't vest with roast beef.
11/30/2012
I knew right away that this recipe was from an experienced chef. If you want the flavor you accept to have a few extra moments and steps to sear the meat, saute the onions etc.etc. The end result is that a ordinarily tough piece of meat has been tenderized and the combinations of flavors is amazing. The only thing I did differently was I used dwelling house made organic beef broth (cause I had it) and red vino. (also I have the fourth dimension to cook my mushrooms in butter till they are brownish and crusted with bounding main salt then add together the vino and scrape upward the tasty bits) OOOh La La!!!!
02/23/2014
Really very proficient recipe. Used beefiness goop instead of chicken broth, and stale herbs instead of fresh... And boneless rather than bone in... Its nonetheless was fantastic! The prep is very important... Makes all the difference I believe. Thx for posting!
08/24/2014
Thank you for a lovely change to my tiresome pot roast recipe. I used a large London Broil and cooked some pocket-sized organic potatoes separately in a lite chicken broth. Since my roast was just 3 lbs, I had room to add together them at the end. Meat has become so expensive, and being a fitness nut, my kids love when I add potatoes to anything. It helped stretch my budget. Simply loving the mushrooms. (I also pulled the meat autonomously when it was done. Keeps the meat with the meal. Another budget stretching trick.)
08/09/2014
Growing up, pot roast was a Lord's day dinner staple. Information technology always smelled delicious, but it actually didn't gustatory modality like much of anything. So, for years I was anti pot roast!! I stumbled upon this recipe a couple of years ago and now this is in our regular dinner rotation. I make this recipe completely as written and would not change a thing. Thank you Chef John!
03/30/2012
Delicious!
09/23/2013
Very good recipe! I did modify it though. Mostly considering I can't have pot roast with out potatos. The rest of the tomato paste would have been wasted if I but used ane TBS of it, aforementioned with chicken broth. Modifications: 1. I used less than 5 lbs pot roast and it was boneless. 2. I added potatoes. three. I put the whole small tin of tomato paste and whole box of craven goop in and added more flour. iv. I used dry rosemary and thyme. (all i had). Those are pocket-size changes for a pot roast. It was very good and I've made it twice and then far. I make it at night, melt till morning, so reheat in crockpot for dinner. Elementary and delish!
05/24/2012
I used a 3 lb rump roast (had on hand) and used the rest of ingredients equally listed. I didn't have fresh rosemary or thyme, and then I put 1 teaspoon of each in the mushroom sauce. I cooked information technology on high for three hours then 4 hours on low...nonetheless wasn't fork tender, so I put it on high over again for another i 1/ii hours. Finally started falling apart (it was a pretty thick piece of meat). Gustation was awesome, merely information technology did demand more salt. Served over egg noodles. Thanks for a keen recipe!
03/27/2012
this is BEST pot roast recipe ever!! The merely changes I made was to stop cooking in the oven instead of the slow cooker (I didnt have a lot of fourth dimension. I also seasoned it with a little meat tenderizer. My hubby and I enjoyed every bite. This is a keeper.
ten/12/2014
Excellent! Followed the recipe as written with the exception of using dried herbs instead of fresh. Using my faithful Dutch Oven, I baked this, covered, at 300 degrees for several hours - adding the carrots and celery after the outset 60 minutes. Served with mashed potatoes -very tender and tasty - thank yous, Chef John !
03/21/2012
This was and then good, the whole family unit loved information technology...even my kids (two and five)! Thanks for the recipe and video, Chef John!
04/15/2012
Very good - I did modify it a bit - I left out the mushrooms and carrots because I didn't have any on mitt. And I used a boneless cut and dried herbs. But it was very tasty and a big striking with the family. I strained the juices and thickened them a bit with a flour/milk mixture to make gravy and served with mashed potatoes.
09/xi/2013
Wow!! This is an incredible recipe. I used a 3 pound boneless chuck and it melted in our mouths. It made a delicious gravy also. I followed the recipe exactly and served information technology with boiled potatoes. My family unit couldn't become enough.
09/08/2013
One word: Amazing. I didn't change one thing- followed it every step- and it was flawless. This will exist my get-to recipe for pot roast. Thank you so much for sharing!!
05/24/2013
Excellent! I prefer to cut the beefiness into chunks about 3in cube. This way yous can become the seasonings and flour on all sides. You can add a half-loving cup of burgundy wine for "bourginon" flavour.
09/07/2014
The key was definitely in searing the meat. Best pot roast I have washed and so far, amazingly tender meat and vegetables. I will definitely brand information technology once again. Cheers chef!
ten/xx/2012
No one believed that this was my starting time time making pot roast. The meat was tender and flavorful, just how it should be!
09/xix/2013
If I don't want to use onions, do I still put the butter in?
09/05/2014
This was my kickoff attempt at making pot roast and information technology was perfection over mashed potatoes! I couldn't notice a bone-in chuck roast and then I used boneless and it was fantastic. My boyfriend said it may be his favorite meal ever.
04/22/2012
A little bland..
03/x/2013
This Slow Cooker Beef Roast recipe was wonderful! We are living in Republic of korea for the next year, so this was a wonderful "feel similar home" dinner. Since beef is and so expensive here, nosotros were fortunate to be visiting relatives at Kunsan Air Force Base, where we were able to get some U.South. beef. Thinking I had everything now to make a wonderful dinner, I realized that I did not have any lycopersicon esculentum paste, and so I decided to substitute it with a teaspoon of Korean 'hot pepper paste.' WOW...now that gave it a kick. I didn't have whatever celery, then I used carrots and potatoes on the bottom. Near ten minutes before nosotros were ready to eat, I added some Korean dumplings to the top of the roast and simmered them in the juices. Needless to say...Information technology was a hit with my husband and neighbor. If you tin't be at domicile, you tin sure make the best of it with this recipe. Cheers Chef John!!!
09/09/2013
My get-go even pot roast. Absolutely delicious! Worth the wait! My husband loves information technology. It'south a healthier version than using dry 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 wearisome cooker roast I've always eaten. My husband literally didn't talk for five minutes and licked the plate clean. Thank yous for the PERFECT recipe - piece of cake to follow and delicious results!
08/27/2014
Absolutely amazing--finger licking good. I volition definitely make this recipe again.
09/01/2014
I made this today and it was delicious. The delicious smell tempted us all 24-hour interval while information technology cooked. I cut upward my meat (a nice slab of chuck roast) and seasoned information technology with all the seasonings in the recipe plus powdered onion and garlic since I hate the texture of the "existent" things in my mouth. It was then good that I forgot to have a moving-picture show! And then mine is of the tiny bit of leftovers in a plastic container :) so yummy!
04/29/2012
I was looking for a pot roast recipe I could adjust for my Mom's gluten intolerance and this was it! I used corn starch instead of flour and left out the mushrooms as my hubby doesn't like them. I will brand those separately with bacon and onion. Added about 1/4 loving cup cerise wine and bootleg chicken stock. It smells divine! I will also make mashed potatoes, creamed spinach and boston lettuce with sour foam herb dressing---super YUM for a sunday dinner.
11/twenty/2012
YUM!! I especially liked the flavour of the mushroom gravy/sauce. It tastes similar to Campbell's Golden Mushroom soup, which is non always available at the store. I call back I'll use this recipe from now on. It's even better and you tin can control the amount of salt, and other ingredients. I likewise used a smaller chuck roast, without a bone. Information technology was then tender. I removed the roast from the crock pot at about 7 hours. I also was cooking small cerise potatoes which I removed from the pot at most four hours. (If I was non going to exist at abode, I would not put the potatoes in for the full day.) Typically, I add bay leaf to pot roast, but did non miss it at all with this recipe. I loved it Chef. Keep them coming!!
08/05/2012
Pretty skilful!
01/nineteen/2014
This is the third time I take made this recipe. It is past far the best pot roast recipe I have ever made. Total of season and the gravy is bully over mashed potatoes. I agree that searing the beef is key. The tomato paste adds that picayune something and sautéing the onion garlic and mushrooms adds a lot of flavour. I too sautéed the celery. This is a permanent part of my recipe box. Thanks for the bang-up recipe.
12/12/2013
Unfortunately I wasn't all that impressed with the dish even though I not merely followed the instructions but when I found it lacking in taste I added some more than herbs. Also the gravy was sparse. I did still enjoy information technology the following mean solar day when I added more veg and thickened the gravy. I did expect more taste specially afterwards taking the time to brown etc on the stove first. It is so interesting to read other reviews so have expectations not met.
03/06/2014
Love it!! I really attempt to stay away from canned or packaged soups and this pot roast turned out peachy. Chef John did it again!! Thank you!
02/25/2014
Chef John you've outdone yourself with this one. Absolutely amazing and tender pot roast.
02/06/2014
This was very good. Made every bit directed with the addition of extra herbs towards the end and put potatoes in during the concluding one hr one/2. I happened to get in on a night of a huge winter tempest hither and THE just slice of meat left in the shop was iii.5lb top roast. I HATE carrots. These are excellent in the irksome cooker for hours in the gravy. Cook in your rima oris adept, then if yous have kids who won't swallow their carrots, try this.
07/09/2014
Oh. My. GOSH! This is the best pot roast I've e'er had (sorry, mom). The just pain is that y'all accept to melt the onions and sauce before hand which makes information technology difficult to exercise on a weeknight. I fabricated the sauce the night earlier and kept information technology in a separate container in the fridge. In the morning, I poured the sauce over it and then put tiny Yukon Gilded potatoes on height (I have a pocket-sized crock pot). I put information technology on low for virtually 3 1/2 hours and when I got home, I turned information technology on high for some other four hours. Remember, mine was cold from being in the fridge. It was perfect. The meat is crazy tender and the potatoes were soft without being mushy. Will definitely make again - hopefully I don't lose is recipe!
04/xix/2012
Fantastic! Served over hot buttered spiral noodles seasoned with garlic pulverisation. Besides, had it with a side of cottage cheese with fresh chives mixed in. Wonderful compliment to it ~ Kids and Hubby loved it. Sharing with all of the ladies at work! Cheers
01/07/2014
Served this for company. It was fine, only didn't stand out plenty for me to plan to brand over again. Followed the recipe.
01/04/2014
It turned out skilful, but like some others, I didn't actually taste the spices at all (me having to use common salt and pepper after the meal is cooked....rare for me!); thus why I gave it 3 stars instead of 4 or 5. Nosotros 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 slow cooked potatoes just didn't seem right. But thanks for the recipe anyways!
12/16/2014
AMAZING POT ROAST!!! I Will Go far ALL THE TIME LIKE THIS!! no soup mix or pot roast seasoning bundle. And perfectly seasoned!!! Just had to add a pinch of salt when I served it simply its improve to add to the the roast rather then being 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 prissy rustic flavor! my married man ate two servings!! My two year old son even ate it and my four year sometime daughter loved it! GREAT RECIPE!! If I could give it 10 stars I would!!!
12/17/2014
This fabricated a very tender roast with amazing gravy--I used beefiness broth instead of chicken. If I made this once more, I would subtract the cooking time or cook on low. My roast came out quite dry. I only cooked it on high for 4 hours, so switched to low for 2 hours, but I gauge I still let it cook too long.
10/04/2014
Can I offering my own variation of pot roast? Merely made this by week for a company dinner. Used a tin of ale, cream of mushroom soup;onions, potatoes, multi-coloured carrots; lots of italian seasoning;one bundle onion soup mix( instead of salt) v-6 cloves of garlic; rosemary and bay leaves(removed later on iii hours)five-6 squishes of Heinz Spice Ketchup: and almost ¼ c maple syrup! And yes, altered seasoning as information technology cooked on loftier 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 actually works!
03/09/2014
I just made this and it was fantastic. My roommates loved it. The only complaint I had was that prep actually took an hr. I'm either not very experienced or I forgot to rent someone to pre-cutting everything. Bated from that I highly recommend information technology.
09/xiv/2014
OMG! I'k not a beefiness eater usually, merely my roommate is, so I bought a bract roast on auction. I followed the recipe, but substituting the chicken broth for vegetable broth (it'southward all I had on hand), and it turned out perfectly. I made a plate up for my neighbour who was feeling ill, and I got a vocalisation message from her saying only this: 'YUM,YUM,YUM,YUM,YUM,YUM...!' I served garlic mashed potatoes with the gravy and information technology was delicious. The browning of the meat made all the difference, I think. Cheers for posting this!
02/01/2014
This was fantastic!! best pot roast ever! Everyone in the family loved it!! Nosotros eliminated the mushrooms cause nobody likes them.
09/28/2016
I followed this recipe to the letter. Information technology was so easy and I actually had fun making it. I am Non someone who you would telephone call a cook. In fact, I am nigh equally novice as they come. Because of an injury that has me out of work, I take taken over the cooking in my house. I have ever been able to cook the simple dishes, but, now that it is my duty, I have had to pace information technology up. This beingness 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 EVER HAD. Can't expect to endeavor it again.
09/05/2013
Wonderful! Didnt alter anything ....... so expert!
02/22/2015
Another winner from Chef John! I made this exactly as written, except my roast was but over ii lbs. and I didn't have fresh herbs, then I used 3/4 tsp each of rosemary and thyme. I also added a footling Montreal steak seasoning to the common salt and pepper before I seared the meat. I cooked it for 6-7 hours on loftier. It was delicious.
08/05/2013
Absolutely delicious! I used boneless chuck roast and doubled the amount of mushrooms. My family is asking for this meal again this week.
10/06/2013
I am sure this is a five star as is. However, I did make some modification. I used two cups low sodium beefiness broth and a loving cup of ruby-red wine instead of the chicken broth. I used a a boneless roast. Information technology came out astonishing! Information technology takes only a picayune more effort than some recipes but so worth it.
03/02/2014
I wanted comfort food and this recipe delivered. Pot roast is a favorite of mine amd this was then piece of cake to put together. It was reaIly simple to fix. The merely difference, I was making for a weeknight dinner so 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 volition be working this into my rotation, I forgot what great weeknight meals you tin can make with a tedious cooker. Thanks Chef John!
01/12/2014
Loved this recipe, and have made it at least 12 times so far, and later trying to make information technology better i've done good things and not so practiced things. First, heavily season the meat before the sear, effort using larger chunks of common salt if you can. 2nd, Use peanut oil instead of vegetable oil, gives you a improve sear, and tastes amend in the final production. 3rd, add together additional salt, y'all tin can effort unlike things, i add together most a tablespoon of soy sauce, but its up to you. Do non add more than than 1 tablespoon of tomato paste, this volition make the roast taste sugariness, and the meat will flop autonomously. make sure the meat stays in the slow cooker for the full fourth dimension frame, even if you do get a boneless chuck roast, and e'er de-fat the roast before serving. This last matter is but something i've noticed, try to use a smaller pan for the sear, I use a 10", helps hold in the moisture as the heat drops less when the meat is added (yous'll notice less haemorrhage in the pan).
07/21/2012
Very tasty. Had never made a pot roast before, and it turned out wonderful. I only wished I had started making it at about ix in the morning, so I could accept let it cook in the crockpot for another hour or so to meet if the meat would be even more tender and yummy. Thank you for the recipe and video! My family loved information technology :)
12/25/2012
I tried this for the offset fourth dimension today and it was wonderful. I added corn starch to the left over juices and it fabricated the nearly delicious gravy; no additional seasoning necessary. I didn't modify a thing and will exist keeping information technology for futurity use!
03/02/2014
omg sooo good the whole family unit loved it. very filling. we served it over mashed potatoes.
xi/30/2012
Like shooting fish in a barrel & super expert, I didn't change a thing & it turned out perfect!! Cheers for the awesome recipe!!
09/11/2012
Very delicious !! I cooked at the conventional oven for 4 hours on a 250F temperature. It was very tender and moisture. Added more salt and pepper in the end. Added too all more thyme and rosemary in the eye of time.
09/18/2014
Fantastic. I added turnips only other than that would not alter a thing! If you like roast on the medium rare side I would decrease the time to iv - 4 1/two hrs.
11/02/2014
Made it today and it was the best!!!! Because I'thou Hispanic and love spices, I made my own rub for the beef other than that followed every footstep. Information technology was tender, flavorful and the gravy according to my hubby was PERFECT!!!
10/06/2014
Expert for the tenderness of the meat and vegetables, merely 'lite' on the flavor. Using beef stock or beef stock and red wine would definitely make it richer. Calculation a bouquet garnet for subtle earthy tones could as well be a plus. Easy to follow, hearty a
01/thirteen/2014
Information technology WAS Delicious
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Source: https://www.allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/
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