Easy Roast Beef Crock Pot Low Sodium
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08/twenty/2000
This is one of the beginning recipes I found on allrecipes.com several years agone and I've been making it ever since. My recommendation: DON'T Change ANYTHING. When people mutter that it'south tough, but they added water, it'south their own fault! Don't add water or goop. Don't add potatoes or carrots. Don't even change the amounts on the salt and pepper. Just do exactly what the recipe says and yous will be happy with the results! I always am...merely when I don't follow it exacyly, I'one thousand disappointed.
09/09/2007
I picked this recipe because I wanted a plain pot roast without added vegetables, vino, beef broth etc. -- a recipe that allows one to savor the season of the beef. 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, merely information technology'south a stretch to call it 'gravy'. You'll have to thicken and season it to go a traditional brown gravy but at that place's plenty of juice to work with. For those who have problems, ii suggestions: ane) chuck roast is ane of the cheapest beefiness roast cuts and I've just been satisfied when purchased at a good butcher shop. The one'south found in the grocery shop usually melt upwardly pretty tough and/or dry. I've also had proficient luck with chuck roasts from Whole Foods. 2) Make certain your roaster/dutch oven has a tight plumbing equipment lid AND is sized for the roast. If the lid is loose or you lot use a roaster that holds a 25 lb turkey, the pot roast will turn out dry. Great and easy recipe.
03/09/2003
This was excellent...merely I'm happier with the success of the gravy that was produced from this!! Cheers to the tips from the "gals" (flash) I added some beefiness goop to ensure moisture, and per another reviewer, added 1/2 pkg dry onion soup mix. I did accept to thicken a little past calculation some cornstarch (very little) merely I assume its b/c I added a little besides much beef broth. First-class taste, texture and overall, was much easier than I thought it would be!! Very excited to make this once again!! Thanks Teresa!!
06/03/2005
My family loved everything near this recipe. The flavor was outstanding. I concord with others, FOLLOW THE RECIPE AS WRITTEN. Become ahead and add some other spices per your taste just sear the meat as directed and and so flavor. I added some flour to the strained meat drippings and the gravy was wonderful. My hubby commented that information technology was the best roast I've e'er made. I normally do a roast in the crockpot merely not anymore!
02/18/2006
Great recipe! I used about a iii 1/ii lb Boneless Chuck Roast and I cutting away the largest parts of fat. I seared the meat as directed and added 2 cups of beef broth (I apply the powdered bouillon, so I used 2 packets to make the two cups of goop) and put information technology in the oven for the offset 30 minutes. When I turned downwardly the temp, I added the seasoning and veggies. I used i onion, about two teaspoons chopped garlic, 1 greenish bell pepper, ane whole bunch of celery, baby carrots, red potatoes and i parcel Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere's Seasoning, Worchestershire and a shaking of cherry-red pepper flakes. I didn't utilize the bay leaves. I just covered the Dutch Oven with foil and allow it become for the side by side ane ane/2 60 minutes. It was FABULOUS!!! I can't expect to consume information technology tomorrow!
07/20/2002
This recipe is FANTASTIC!! Easily the all-time pot roast I've ever fabricated! This likewise freezes quite well - only cool and slice and package with a piffling of the "gravy" in a freezer zip-top bag.
12/31/2011
I made a couple small changes. I sauteed the onions and garlic (quite a bit more garlic than what the recipe called for, I'm agape) in the hot pan with a little butter earlier layering it in the bottom of the pan. I likewise added 1/2 cup quality beef goop and poured i/4 cup burgundy wine over the roast before covering it (partially because a) I did non 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 brand a decent gravy from those juices. Kickstarting that flavor is always a plus). I did Non add the additional salt. Admittedly delicious. The cooking directions were spot on for a medium-rare pot roast. Out of ane whole roast, there's one plate full of leftovers to fight over tomorrow. We loved it. Annotation: Roofing the roast is a MUST. You lot don't cover information technology, y'all will have a hockey puck instead of a roast. Take information technology from someone who did this one time or twice when first making her own starting time roast.....or two.
12/25/2009
Made this recipe iii times. First time followed directions exactly and it was succulent. Very flavorful with plently of au jus to make a corking gravy. (VERY Important TO HAVE TIGHT LID!!) Served with mashed potatoes & carrots. Next time used the basic direrctions and 1 more onion and ii more cloves of garlic...my preference. (Used grated sea salt, it makes me feel like a real chef, especially when I wear my frock!) That time fabricated my recipe for boiled fingerling potatoes with butter & parsley with chocolate-brown saccharide/butter carrots. I loved the roast even more with the actress garlic and onion. Left onion whole so it could be ready aside when making gravy. To gravy, I added a touch of sherrry and sliced portabella mushrooms, carmelized in butter then simmered 5 minutes. Make sure to get all brownish $.25. 3rd fourth dimension, I was missing the potatoes & carrots that are ordinarily made with pot roast. In a slow cooker many times what you gain in tenderness, yous lose in flavor. I did not want to lose one taste bud of the wonderful season and tenderness of this roast so decided to add halved potatoes and 1/2 sliced whole carrots. Also added a fiddling beef broth. BOY! BAD Motility! Adding veggies & liquid changed the meat (aforementioned Dutch oven). Veggies OK, but meat not tender and lost flavor. Making again tonite & volition follow directions exactly like I did the 2nd time. If anyone tin can advise a way to roast the veggies with meat and keep the flavour, let me know! GREAT ROAST RECIPE!!!
07/26/2002
The best! Everyone who has tasted this pot roast has asked for the recipe. At present my husband oft asks me to get in. 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 "picture." Mayhap "Beefiness Ambrosia" is more plumbing equipment. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing accept-out, a pizza, or fast food. The flavor is that of the beefiness without adornment. I made information technology nigh verbatim. I had constitute two thick superlative round steaks which I had bought longer agone than I care to mention hither, languishing in my chest freezer. They came to 4+ pounds birthday. And then the cut was substituted for chuck. Afterwards browning, I stacked them in the Dutch oven. I simply cut the cooking time past 30 minutes, since pinnacle round is a much leaner and more tender cut than chuck. Fabulous! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning it into such was a simple affair of whisking three Tb of flour into most 4 Tb beefiness stock, calculation to the pan liquid, and simmering for ten minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of bootleg spaetzle, it was a meal 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 information technology, people. I've cooked pot roast a hundred different ways with all levels of results, but this ane WORKS. I ordinarily don't follow recipes to a T, however figured I'd try it as written and make any changes from in that location since there were then many good reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was pour the juices into a saucepan, add a teaspoon of butter to smoothen it out, bring it to a boil and then thickened it - that'south it and it was absolutely succulent. I won't make pot roast any other way from at present on.
12/25/2010
Followed instructions as described with a 5 pound roast. Came out with lots of juices, however it was well overdone. After cutting and slicing, the meat simply tasted good for well-nigh the commencement 2 minutes. Then it quickly became dry out and chewy without it sitting in the gravy/roast pot. I besides thought information technology lacked flavor. I added lots of onions and garlic at the lesser to compensate 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 afterwards the initial 30 minutes and it was simply a lilliputian over done, but withal 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. Especially if you want to apply the meat for say shredded enchiladas or some other purpose after the initial meal. It's a keeper.
05/fifteen/2011
I'll never understand why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this one came out the best past far. DON'T season the roast before searing. This goes against most recipies I've seen, but that's why the others were all dry out. This one came out perfect. Nil needs changing.
02/18/2009
I accept made this dish twice with perfect consequence each time. After reading the reviews, I made simply one change, I continue roasting for ii 1/two hours at 300 degrees instead of 1 1/two as the recipe calls for. After the 1 1/2 hours, the roast I used, 3.5 lbs, was not tender, the extra hour moved it to fork tender. When my wife asks me to repeat a dish within 2 weeks I know I accept a hit! Thanks for the great, simple recipe!
03/09/2003
This was splendid...but I'chiliad happier with the success of the gravy that was produced from this!! Thank you to the tips from the "gals" (flash) I added some beef broth to ensure moisture, and per some other reviewer, added 1/ii pkg dry onion soup mix. I did have to thicken a little past adding some cornstarch (very little) just I assume its b/c I added a lilliputian likewise much beef broth. Excellent taste, texture and overall, was much easier than I thought it would exist!! Very excited to make this over again!! Thanks Teresa!!
11/x/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 as written and my whole family said I could add it to our regular menu. Yay!! It was delicious!!
03/27/2011
This is the all-time pot roast always. I utilise to make pot roast in the crockpot and although information technology would come out tender, it seemed like all the flavor was sucked out of the meat. This recipe keeps information technology simple and allows the true taste of the meat to shine through. The broth makes a wonderful gravy and the meat is so moist and full of flavor. I agree with others who accept posted not to add any liquid. I recall if you add liquid to brainstorm with it is kind of like boiling the meat rather than baking it. If y'all take not tried this recipe yet, do it, you volition be happy y'all did.
02/x/2010
Non only did this make a very pretty roast, merely information technology was juicy and tender. In guild to make a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with ane/eighth cup of cornstarch, one one/2 cups of beef stock, a pinch of white pepper and 1/4 teaspoon of footing black pepper. That made enough gravy for meat and mashed potatoes to serve 8.
04/eighteen/2011
OMG!!! 1st off, I used a 2.75 chuck roast (boneless) then followed the recipe to T. Though, I was non sure if I was to season the onion & garlic mixture or the meat, so I did both without measuring. I was a scrap worried about it not beingness flavorful, I love BIG flavour. 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 & stringy. This was nothing similar that! I will never make a pot roast whatever other way! Cheers for this recipe!
10/25/2008
Admittedly crawly! I, too, added a fleck of beef broth, and afterward reducing the temp, cooked this for 2 hours. Then tender, moist, and flavorful! I don't take a dutch oven, then I only seared this on all sides in a frying pan, then put the roast in an 8x8 glass baking dish, roofing very tightly. I call up that baking this in a dish that the roast fits snugly into is another key component to keeping this roast moist. We are making French Dips with the leftovers!
04/11/2013
Just made this roast according to the recipe. It was very flavorful and the gravy, awesome. I made a 2 lb roast cooked @ 325° F for 1/2 hr and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast iron dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes around to cook in the oven. Seasoned everything with steak seasoning. Everything turned out nifty. Although I idea the potatoes tasted a scrap similar carrots. I was surprised that this produced a expert corporeality of juice. I accept always made my roast with a inch or and so of water added earlier the oven. This tasted so much better and the potatoes were nicely roasted. To the gravy I added ane cup of h2o and a burgoo cube, to stretch it, we similar our gravy. To thicken I stirred in 1/four loving cup flour mixed with a petty h2o. Slap-up recipe, cheers.
eleven/08/2010
We really enjoyed this dish. The prep was quick and easy and the consequence was moist, flavorful and delicious. I added vegetables for the final ane.five hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will use this recipe whenever I'm in the mood for pot roast. Thanks!
01/04/2011
This is the first time 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 1 c. beef goop plus 1 c. carmine wine. added boiled babe yukon gold potatoes and infant carrots to the gravy after roast was done cooking, and then served all together. sooo good.
08/04/2009
This is my second fourth dimension to review and this even though it is my "become-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. DO Not NOT NOT Not add broth, juice, h2o or any liquid. The simply 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 cut upwards potatoes and babe carrots 45 minutes before it is finished cooking. The seasonings, onion and garlic season the veggies too and so you have a complete meal. And, I add a little cornstarch or flour to the pan juices to make a very tasty gravy! thank you Teresa!!
04/12/2011
I was looking for a dissimilar way to melt a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the alphabetic character, and the firm smelled wonderful! My "meat and potatoes" country boy loved it. This is definitely a keeper.
11/28/2010
The flavour was delicious. Thanks for the recipe.
02/28/2010
Listen EVERYONE!!!! If 1 follows this recipe exactly equally written, 1 will become a wonderful, tasty & tender beef roast. The secret is the searing without calculation extra liquid. Ane may season with extra onion or garlic (not needed however). Please do non change the recipe & and then give it a bad review. Brand some mashed potatoes & steam some veggies & dig in! It is delicious when made as given.
03/07/2012
The best pot roast e'er. I added vegetables & it however turned out great!
03/28/2012
Just made this last nighttime and allow me tell you lot information technology was sooooo good. Information technology was and so juicy and flavorful. Too, as another reviewer stated, I had no problem with dryness. I washed my pot roast b4 I used it and dried it with a paper towel. After that I merely 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, accent, worchestershire sauce and pepper. Instead of using ii garlic cloves I used i 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 most 20 minutes and the rest of the fourth dimension was uncovered. This combination of things fabricated it'due south own juice/sauce and information technology was sooo good. Also I didn't have bay leaves and then I left that out...didn't miss them at all. Thanks for this recipe && I don't even like Pot Roast merely this was proficient!
11/xvi/2011
Simple and tasty. I had a one kg (2-lb) roast for the 2 of us, so subsequently the initial xxx min @ 325° and ane 60 minutes at 300°, the internal temp was 180° (well washed). It was peachy, merely next time I might cut it back to 45 min.
04/10/2012
Loved this ! The more color you get on the sear, the more than flavor your roast volition have. And a cast atomic number 26 skillet is perfect for this recipe, as it goes from stove peak to oven and the cast iron will get you a sear that no other pan can. When y'all're plating this, scoop upward a generous portion of the onions and garlic off the bottom of the pan and serve them over some great mashed potatoes. They were the absolute all-time part of this !!! One alert: Sentinel the roast weight. I did a 2 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) but that was entirely MY mistake.
09/08/2009
This recipe is unbelievable! So uncomplicated and straightforward, with amazing results. The two nearly important things to continue in mind for this recipe to succeed are: i) Practise Not have shortcuts when searing the meat. Allow the meat to fully sear for iv min on each side to lock in those astonishing juices. 2) Practise NOT add liquid to this recipe (broth, consumme, h2o, etc) because the meat volition make its own delicios goop while cooking. The ONLY thing I changed was to use four garlic cloves instead of ii (I adore garlic). This goes in my permanent recipe collection every bit an instant classic!
10/28/2010
I had almost a fiddling over 3lb boneless chuck but cooked information technology exactly the fashion the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the last 60 minutes. I don't have a Dutch oven so I seared the meat on meridian of a frying pan and transferred it to a Corningware ceramic casserole dish and put it in the oven. I covered with a foil and cooked abroad. The dish turned out really good, very flavorful. My fiance and company loved it. Although I would have liked information technology more if it was more tender but it still satisfied anybody'southward hunger. I had plenty of leftover and it was even better the side by side 24-hour interval.
11/01/2010
It was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Aye confirmed. Exercise not alter a thing about this recipe. Follow directions every bit written.
11/22/2007
I dearest the recipe. I brand information technology everytime we have family gatherings. I do take to alter some of the techniques but otherwise the recipe is swell. I buy chuck roast make sure it has a fiddling fatty on it, the fat makes the meat cook better. I also flavour my meat the night earlier with Lawrys seasoning salt, then wrap information technology in plastic wrap and refrigerate it. Searing the meat is good. I put it in the oven at 350 degrees and keep it covered and simply let it cook until the meat is able to pull apart with a fork. Then, I volition uncover it for 1/ii hour to brown it and all done. Everyone in my family loves it and I have to bring it everytime nosotros have a gathering. The recipe is a not bad concept and a big hit.
11/21/2010
Made this terminal night for dinner & everyone loved it. Very easy to make
01/31/2010
A different way to make pot roast if you don't want to go out the crock pot. Creates an earthy rich taste unlike than most crock pot recipes, and it is quite tender to for the quicker cooking method. Even so, there will non be the juice neccessary to brand any gravy! And, the vegetables do non roast with it, and then yous will accept to make them on the side. I tried information technology in the pot once and they just get too greasy and the meat loses some of its tenderness, equally the juices go soaked up by the vegetables. In addition, make sure that yous trim off extra fatty, because it will not melt abroad like when the meat sits in the crock pot. Though, for some reason unlike many other pot roasts it is pretty adept the next day.
10/12/2009
I rinsed and patted dry my iii lb. roast start, so 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 baking dish in the oven while it was pre-heating and placed the seared roast ontop of i bay leaf in baking dish. I poured on the SIDE of the roast (not over the top) a half can of Swanson's beefiness broth (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on height of roast prior to covering. The smell in the house was awesome! Took it out subsequently it'due south first 30 minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves around the pan and placed snack size carrots around i side and large peeled Idaho potatoes (quarted) effectually the other. Placed more large cut onion rings on meridian of veggies - added Lawry's seasoning (on carrots, potatoes and onions only). Cooked additional one one/2 hrs and I was really surprised how tasty the veggies were once nosotros served it! They cooked thoroughly yet still stayed firm - and not mushy. Next time, I'k going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat really added to these veggies and my kids wanted seconds. Usually they want more meat! Enjoy this recipe. It's simple and time efficient. Hardly whatever prepping. If you take two hours - your practiced to go with this delicious meal.
04/fourteen/2008
This was the outset fourth dimension 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 vino to the gravy and cooked information technology. It came out really good only the gravy had a strong onion flavor which some people may not similar. The meat was also a little tough. The second time I made it, I added some 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 suggest adding some liquid before puting the roast in the oven.
10/17/2011
This was fantastic! I have never been able to brand pot roast without a crockpot. otherwise information technology is dry, overcooked etc. I added a little bit of ruby-red vino to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(subsequently cooking). I likewise added some mushrooms with the onions. I volition definitely make again.
09/fourteen/2001
OMG! Thank you Teresa! This was my very starting time fourth dimension making a roast. I was very intimidated in doing so. Just I establish this recipe and it sounded very simple. And so I made it for dinner this night. It came out very tasty. I added cherry-red potatoes and carrots at the one-half hr mark when I turned the estrus downwardly. They turned out perfect. My husband loved it and and so did my ii year old! Thanks again Teresa for helping me overcome 1 of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast be then delicious and so easy at the same time?
04/04/2011
Definitely added to my favorites. This was the all-time roast I have ever made. I made information technology in a cast iron dutch oven and followed the instructions EXACTLY and it was PERFECT! Practise non alter a affair. The roast was tender and juicy. The searing, which was super easy, made it look beautiful. And my favorite part of the whole thing was the gravy that the roast fabricated in the lesser of the pan....OMG, information technology was succulent. I tin't stop eating it. Information technology reminds of this barvarion onion soup that I become at this German language restuarant. Yumm. Thanks for posting, Teresa. And if you lot are because making.....Practice it! You lot will not regret it!
11/08/2010
Best Pot Roast recipe e'er....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....dearest love love this recipe!! Thanks then much for posting information technology!!
09/12/2010
Very good and tender. I followed the recipe exactly but added carrots and potatoes during the last hour of cooking.
03/08/2007
I really wanted to like this recipe 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 alter.I followed the recipe exactly except I added a can of beef stock to the pot. The pot roast was shoe leather and the Just thing my married man wanted seconds of was the gravy to endeavor and moisten the meat at all! I am used to pot roast that falls autonomously literally the minute you lot stick a fork into it. Hubby actually said "what happened to the other pot roast"? I am actually sorry just we didn't similar this at all.
01/09/2012
This is the perfect pot roast recipe without changing a thing!
03/06/2012
My husband made this today with 2 changes, he put all the onions and garlic on top with the bay foliage and added 2 pats of butter. SUPER TENDER. WHOLE Family DELIGHTED!!!
08/22/2010
This was one of the best roasts I've e'er made! I followed the recipe exactly every bit written, using a circular 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 difference.
02/03/2004
ok, I did use a different cutting of meat, so that is probably why the meat was tough, simply other than that, I followed the recipe to a "t" and I was disapointed. It was bland, and we all had to put steak sauce, or ketchup on it in order to give it some flavor. I consider myself a good cook, and boy was I embarassed with this meal. We had to fill up on the potatoes.....lol
12/03/2008
I have made this several times with a sirloin tip and it is admittedly fantastic. Have also added potatoes and carrots to roast. All-time result was in a LeCreuset pot, going from stove summit to oven. The meat is tender and moist, the gravy/juice outstanding.
11/20/2009
Wonderful! This was the first time that I have cooked a pot roast like this. I followed the directions exactly and information technology was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy first-class. 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 ever made. I'd never become back to a crock pot and/or broth. Satisfying and delicious.
eleven/25/2009
I have to say this was the best roast ever. I was really concerned that at that place was no liquid and figured oh well the chuck roast was on sale and only cost a couple of dollars so if it didn't piece of work out no large deal. What a surprise it was, juicy, tender and terrific season. I did it just like the recipe said to do it. I but improvised on the gravy, added red vino and beef broth to make more.
01/01/2011
I followed all the directions except I used boneless cross rib roast just the meat turned out dry and a piddling chewy. I take cooked this type of meat in the cook pot for 5 or more hours with a rub and it has always turned out very tender and moist. Possibly it was the type of roast in the recipe considering it commonly has more more fatty in information technology. I wasn't crazy well-nigh the flavor-too much onion flavor.
01/24/2011
Just made this this evening, it was delicious! I didn't take a dutch oven, so i just simmered the roast in a pan and and so transfered it and everything else into a deep casserole dish. It turned out bully!
11/12/2011
awesome! My husband and I ate nigh of the roast (1kg size) at 1 sitting; we both loved the gustatory modality. Since the size was a piffling smaller than the recipe, I simply cooked information technology for ane hour at 300 (after the initial 1/2 hour at 350). This recipe is a keeper!
12/03/2010
You tin't over melt this recipe! I left it cooking for near one 1/2 hours likewise long and the bottom got a petty chocolate-brown but information technology was fabulous! Information technology didn't have enough onions for my gustatory modality so I'm calculation a lot more and maybe some peppers this time.
02/28/2008
This was succulent! Made it equally is. The meat was juicy and tender.
03/13/2015
Starting time time I followed it exactly and it came out perfect, though no "gravy" the onions are almost caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is too much in the pot which overcooks the roast (fabricated this fault the second time). For smaller roasts (~ii lbs) I cut x minutes off both oven times (and then 20 min @ 325 and 1:20 @ 300) and it comes out great, still fully cooked through only not tough/overdone.
12/19/2011
I made this exactly as stated, and it was not to my liking ... and so disappointing ... I should take stayed with the ol' crockpot ... information technology never fails me ....
05/19/2014
Great pot roast recipe. I like that it's just meat without the added flavors of carrots and other veggies. Cooking time was perfect fifty-fifty though my roast was only 2.5lbs. Served it with mashed potatoes and roasted brussell sprouts. It'due south a keeper!
11/eleven/2001
Mom would make her famous pot roast for me as a special repast for my birthday. She passed away last year and I regret non having her recipe. This one comes so close, my recipe card will read "Mom's Pot Roast". I can't look to have my leftovers tomorrow! Give thanks you Teresa.
06/07/2002
Followed instructions including one previous recommendation to add cerise potatoes and carrots when you showtime turn oestrus downwards. Ane additional detail I added was to shake a little Cavender's greek seasoning over meat at the same time. Turned out perfectly! I do non mean to push the Greek seasoning only accept found it to be the perfect blend of spices in merely nearly anything! This recipe is a definate keeper! Two thumbs up!
12/16/2008
Per lots of reviewer'south suggestions, I added about 1 cup of beefiness broth before putting the roast in the oven. Information technology turned out very flavorful and tender. I roasted it for a little while longer and let information technology rest for about 30 minutes. I would definitely make this again!
01/16/2011
Very moist, and the gravy is good, however, I wish it had more than flavor though.
11/03/2011
very good...fixed exactly how recipe said too...simply proposition to anyone else....Become TO A Slaughterhouse, if possible, for your roast....got mine at Costco and it was extremely fatty and simply non quite to my sense of taste...
11/05/2010
my sons raved over this, said it was the best dinner ever!
01/26/2008
The recipe results in a nifty roast. I browned the beef roast in a heavy cast fe Dutch oven, then followed the recipe and simmered the roast for several hours. The result was a moist and tender roast; it was delicious.
10/26/2010
Cracking aroma and sense of taste! I didnt have fourth dimension to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for ii hours. Awesome!
01/22/2014
added around a cup of red wine. I died and went to heaven
02/26/2014
This was SOOOO adept. Way better than any slow cooker roast I've done. Full of season and and then tender. My family loved information technology. I followed the recipe exactly until the end. Then I took the meat and backlog onions out to use the sauce for deglazing. I added 1/iii cup of ruddy vino, mushrooms, salt and pepper and rounded it out with butter to have a french sauce at the terminate. I poured the sauce on tiptop of the meat and onions. It looked and then luxurious!
01/14/2007
I e'er trust allrecipes.com and so I thought I'd effort this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does it tell yous to add goop! Tho when you become to the last line and information technology says to top with onions and gravy, I'g thinkin' you're not going to go a gravy without a liquid!! I followed the recipe and later the first thirty minutes, I added a half cup of beef goop and a adept splash of ruby-red wine. Now nosotros accept gravy. It tasted a piffling bland so I added a couple of teaspoons of Gravy Chief (or Kitchen Boutonniere) to give it taste and colour. First-class...NOW it'southward perfect!
02/24/2003
This made a great common cold weather meal. I added one package of onion soup mix and one c. water. Plough out neat!! The all-time pot roast I've e'er had. Will brand once more!
xi/28/2010
PERFECT!!! Only a picayune change...first I dredged the roast in a flour, garlic powder, rosemary, salt, & pepper mixture and used 2 shallots instead on onion.
12/26/2005
This is the basic, quick, and unproblematic manner to become a pot roast washed. Tastes corking!
10/06/2010
I loved it!! The meat came out so moist!! And the gravy that it made was fantastic!! Did not change a matter either. This is a keeper!
10/23/2010
I made this recipe a few years agone and I could not remember where I institute it. My married man has raved about it ever since! I finally decided to search on this site and I FOUND IT!!! He is begging me to make it again tomorrow for Sunday dinner. I can't look! This is the All-time recipe for roast nosotros have ever had!!! I did not change a affair!
02/xiii/2008
This was the All-time pot roast I've ever made! Moist, flavorful, well-nigh melt in your mouth. I used ane reviewer'south advice and followed the recipe EXACTLY. No water or other liquid needed. This one is staying in the front of my personal recipies book.
01/thirteen/2007
SUPER tasty and like shooting fish in a barrel. Didn't have fourth dimension to do crockpot so tried this i. Can't have traditional pot roast in my house with out the carrots and potatoes. So I sliced and chopped nigh 4 each and put a little oil and but plenty beefiness 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 effectually pot roast, did same with onions and bay leaf. AWESOME tender and flavorful, enough juice to make nice traditional gravy. Wasn't a bite left. Had spur of the moment company, made some egg noodles to surround it. Everybody was happy campers. May never use the crockpot version once again.
12/24/2010
Wow! That'due south the best mode to sum upwards this recipe. I didn't practise annihilation different, just followed the directions. My family absolutely LOVED information technology! Easy to make and has fantastic flavor.
xi/20/2011
I have tried a lot of unlike pot roasts and tend to lean more to the fancier recipes, wine, different spices, etc. Decided to endeavour this recipe, I added 2 russet potatoes and 3 large carrots, cut in half and in thirds, use Kosher salt, and eyeballed information technology, this has to exist ane of the best pot roasts I have ever cooked, thank you for a simple, easy and tasty recipe.
11/ten/2002
I've tried to make this recipe twice and both times information technology has come out hard and flavourless. I am usually a good cook but not and so good with beef. I would not try this recipe once again.
12/15/2011
likewise dry out, like a baseball game mit
02/xiv/2011
I take 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 cup of beef stock. I accept also on occasion added sliced mushrooms. Perfect results every fourth dimension. Thanks for the mail service.
07/01/2011
Very elementary and very yummy. I didn't cook my roast as long b/c it was smaller. I call up next time I'll add some baby carrots to the pot towards the stop of cooking.
09/01/2011
Perfect pot roast. I made it exactly as the recipe said and it came out melt in your mouth tender and perfectly seasoned. I'll exist making this over again.
04/06/2010
Wow! Every bit a rule I exercise not like roast. I don't like mushy, stringy meat but that is not how this turned out at all. I take several cuts of beef from buying 1/8 of a cow and was saving the roasts until concluding, every bit this is the worst office as far as I'm concerned. But this recipe was not only easy, it was good! I followed the recipe exactly and it was a hit at dinner.
01/xv/2008
Used my cast iron slow cooker. I recall you tin can utilise any adept size roast w/ this recipe. Make sure to brown for four min. on all sides, very important to keep meat juicy. I as well added veges to bottom of pan,with fresh basil and oregano.w/ i tin beef stock. I used meat tenderizer due west/ spices forked into meat. 2 packets of onion soup mix west/ h2o. I also would cut fourth dimension to xv mins 325 and i hour at 275 and so let sit for 30.
12/21/2010
First-class recipe! I was hesitant nigh the chuck roast just was pleasantly surprised at the tenderness and taste! I but added seasonings, potatoes, carrots and Marsala vino for marination. Enjoy!
07/01/2005
Made this pot roast terminal night and was very surprised. Normally I do not like meat overcooked (which is usually the case with potroasts). This turned out moist and even slightly pink. I did perk information technology upward past adding 1/4 loving cup each of cherry-red vino and beef broth. Thank you for an first-class recipe.
09/21/2010
Unproblematic, flavorful pot roast. I've made them in the by with added liquid, however I do prefer information technology without every bit it seems to intensify the flavor of the roast. This made an first-class gravy with the drippings; I used a bit of water, clear-jel (modified cornstarch which turned out perfect), and a nuance or ii of sage and pepper. I take 5 year old picky twin boys, and a finicky married man. They about licked their plates make clean. :)
11/05/2010
Very good standard recipe.
x/xi/2007
I wasted a 20 dollar roast on this recipe. I thought I would change information technology upwards a little and try something new and I HATED Information technology. The meat wasn't even shut to being done, information technology was tougher then leather and the texture of the meat was just horrible. I will stick to my 8-9hrs in the crock-pot and take the actress time for a cook in your oral fissure roast.
07/15/2003
I gave this an boilerplate rating because it might be partly my fault that I did not like the meat. The meat was tough but I used a bottom circular roast which is generally leaner than a chuck roast. I did add together the Lipton onion soup mix and 1 cup of water and too 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 likewise thickened the juice in the pan with ane tbs of corn starch for a nice gravy.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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