Temp for Cooked Beef Pot Roast
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08/20/2000
This is one of the offset recipes I establish on allrecipes.com several years agone and I've been making information technology e'er since. My recommendation: DON'T CHANGE ANYTHING. When people mutter that it's tough, but they added h2o, it'due south their ain fault! Don't add water or broth. Don't add together potatoes or carrots. Don't even modify the amounts on the common salt and pepper. Simply do exactly what the recipe says and you lot will exist happy with the results! I ever am...but when I don't follow it exacyly, I'm disappointed.
09/09/2007
I picked this recipe because I wanted a evidently pot roast without added vegetables, wine, beefiness broth etc. -- a recipe that allows i to relish the flavor of the beef. This is it! Followed the recipe every bit given, although my chuck roast was simply three lbs. The roast came out very juicy and tender with a delicious flavor. There was a lot of juice in the pan, simply it's a stretch to telephone call it 'gravy'. You lot'll take to thicken and season information technology to get a traditional brown gravy just there's plenty of juice to work with. For those who take problems, two suggestions: ane) chuck roast is one of the cheapest beef roast cuts and I've only been satisfied when purchased at a good butcher shop. The one'due south found in the grocery store usually melt up pretty tough and/or dry. I've besides had good luck with chuck roasts from Whole Foods. 2) Brand sure your roaster/dutch oven has a tight fitting lid AND is sized for the roast. If the lid is loose or yous 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...but I'thou 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/two pkg dry onion soup mix. I did have to thicken a footling by adding some cornstarch (very little) but I assume its b/c I added a little too much beef broth. Excellent taste, texture and overall, was much easier than I thought 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 concur with others, FOLLOW THE RECIPE As WRITTEN. Go alee and add some other spices per your taste but sear the meat as directed and then flavor. 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 practise a roast in the crockpot just not anymore!
02/18/2006
Bang-up recipe! I used about a 3 i/2 lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat as directed and added 2 cups of beef broth (I use the powdered burgoo, so I used 2 packets to make the ii cups of broth) and put it in the oven for the commencement 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used one onion, most 2 teaspoons chopped garlic, 1 green bell pepper, 1 whole bunch of celery, infant carrots, cherry-red potatoes and 1 packet 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 permit it go for the next i 1/2 hour. Information technology was Fabled!!! I can't wait to eat it tomorrow!
07/20/2002
This recipe is FANTASTIC!! Easily the best pot roast I've always made! This as well freezes quite well - just cool and slice and package with a little of the "gravy" in a freezer zip-height bag.
12/31/2011
I made a couple small changes. I sauteed the onions and garlic (quite a chip more garlic than what the recipe called for, I'm afraid) in the hot pan with a footling butter before layering it in the bottom of the pan. I also added 1/2 cup quality beef broth and poured 1/4 cup burgundy vino over the roast before covering it (partially considering a) I did non want a dry pan under my roast, I knew from experiance that you lot 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 flavor is e'er a plus). I did Non add the boosted salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, there's one plate full of leftovers to fight over tomorrow. We loved it. NOTE: Covering the roast is a MUST. You don't cover information technology, you lot will have a hockey puck instead of a roast. Have it from someone who did this once or twice when first making her ain first roast.....or ii.
12/25/2009
Made this recipe three times. First time followed directions exactly and information technology was delicious. Very flavorful with plently of au jus to make a slap-up gravy. (VERY IMPORTANT TO Take TIGHT LID!!) Served with mashed potatoes & carrots. Next time used the bones direrctions and i more onion and two more cloves of garlic...my preference. (Used grated sea salt, it makes me experience like a real chef, especially when I wear my frock!) That time made my recipe for boiled fingerling potatoes with butter & parsley with chocolate-brown sugar/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole and then it could be set aside when making gravy. To gravy, I added a impact of sherrry and sliced portabella mushrooms, carmelized in butter then simmered 5 minutes. Brand sure to get all chocolate-brown $.25. Third time, I was missing the potatoes & carrots that are usually fabricated with pot roast. In a tiresome cooker many times what you gain in tenderness, yous lose in flavor. I did not want to lose ane taste bud of the wonderful flavor and tenderness of this roast so decided to add halved potatoes and 1/2 sliced whole carrots. Likewise added a little beef broth. BOY! BAD MOVE! Adding veggies & liquid inverse the meat (same Dutch oven). Veggies OK, but meat not tender and lost flavor. Making once again tonite & volition follow directions exactly like I did the 2nd time. If anyone can suggest a way to roast the veggies with meat and keep the season, allow me know! Groovy 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 get in. Even during the summer! YIKES
12/thirteen/2011
Calling this "Beef Pot Roast" is a chip like calling a Lamborghini a "vehicle," or the Mona Lisa a "motion picture." Possibly "Beefiness Ambrosia" is more than fitting. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times earlier dinner meant grabbing accept-out, a pizza, or fast food. The flavor is that of the beef without adornment. I made it almost verbatim. I had found ii thick top round steaks which I had bought longer agone than I care to mention here, languishing in my chest freezer. They came to 4+ pounds birthday. So the cutting was substituted for chuck. Afterward browning, I stacked them in the Dutch oven. I simply cut the cooking time by thirty minutes, since tiptop circular is a much bacteria and more tender cut than chuck. Fabled! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning it into such was a simple matter of whisking 3 Tb of flour into about 4 Tb beefiness stock, adding 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 repast fit for a sultan. Ladies, if there's a man in your life you lot'd like to ally, make him this dish. He'll follow yous anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is information technology, people. I've cooked pot roast a hundred dissimilar ways with all levels of results, but this one WORKS. I ordinarily don't follow recipes to a T, however figured I'd effort it equally written and make any changes from there since there were and so many skilful 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 smooth it out, bring it to a boil and then thickened it - that'south information technology and it was absolutely delicious. I won't make pot roast any other style from at present on.
12/25/2010
Followed instructions as described with a 5 pound roast. Came out with lots of juices, nonetheless it was well overdone. After cut and slicing, the meat simply tasted expert for about the first ii minutes. And then it quickly became dry and chewy without it sitting in the gravy/roast pot. I also thought it lacked flavor. I added lots of onions and garlic at the bottom to compensate for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, os in chuck roast from a natural, grass fed cow. Fortunately I checked it at one hour after the initial 30 minutes and it was only a little over done, but however delicious. I like the fact that this recipe doesn't involve soups, broths, or the addition of vegetables, and just leaves the great flavour of the meat, and drippings for a wonderful gravy. Particularly if you want to use the meat for say shredded enchiladas or some other purpose subsequently the initial meal. It'due south a keeper.
05/15/2011
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 1 came out the all-time by far. DON'T season the roast before searing. This goes against about recipies I've seen, but that'southward why the others were all dry. This 1 came out perfect. Zippo needs changing.
02/eighteen/2009
I have made this dish twice with perfect event each fourth dimension. After reading the reviews, I made but one change, I go along roasting for 2 1/2 hours at 300 degrees instead of i 1/2 as the recipe calls for. Subsequently the 1 1/2 hours, the roast I used, 3.5 lbs, was not tender, the extra 60 minutes moved it to fork tender. When my married woman 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 excellent...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (flash) I added some beefiness broth to ensure wet, and per another reviewer, added 1/two pkg dry onion soup mix. I did have to thicken a little by adding some cornstarch (very little) only I assume its b/c I added a fiddling too much beef broth. Excellent gustatory modality, texture and overall, was much easier than I thought it would be!! Very excited to brand this again!! Cheers Teresa!!
11/x/2012
I am a bad cook. So much that my husband dreads when I want to brand a roast for dinner. I followed this recipe exactly equally written and my whole family said I could add together it to our regular bill of fare. Yay!! Information technology was succulent!!
03/27/2011
This is the best pot roast always. I apply to make pot roast in the crockpot and although it would come out tender, it seemed like all the flavor was sucked out of the meat. This recipe keeps information technology elementary and allows the truthful taste of the meat to shine through. The broth makes a wonderful gravy and the meat is so moist and total of flavor. I agree with others who have posted not to add any liquid. I remember if you add liquid to begin with it is kind of like boiling the meat rather than baking information technology. If you have not tried this recipe yet, practise it, you will be happy you did.
02/10/2010
Not only did this make a very pretty roast, merely information technology was juicy and tender. In order to make a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with 1/8th cup of cornstarch, i ane/2 cups of beef stock, a pinch of white pepper and i/4 teaspoon of footing blackness pepper. That made plenty gravy for meat and mashed potatoes to serve viii.
04/xviii/2011
OMG!!! 1st off, I used a ii.75 chuck roast (boneless) then followed the recipe to T. Though, I was not sure if I was to flavour the onion & garlic mixture or the meat, so I did both without measuring. I was a bit worried almost it non existence flavorful, I dearest Large season. This came out incredible!!! I but wish I had fabricated the 4 lb roast. I can't stand up the crock pot method, not certain if I'm doing something wrong, but mine always comes out dry out & stringy. This was cypher like that! I will never make a pot roast whatever other mode! Thanks for this recipe!
x/25/2008
Admittedly awesome! I, too, added a fleck of beef broth, and after reducing the temp, cooked this for 2 hours. And so tender, moist, and flavorful! I don't have a dutch oven, so I just seared this on all sides in a frying pan, then put the roast in an 8x8 glass baking dish, roofing very tightly. I recollect that baking this in a dish that the roast fits snugly into is another fundamental component to keeping this roast moist. We are making French Dips with the leftovers!
04/xi/2013
Just made this roast according to the recipe. It was very flavorful and the gravy, crawly. I made a 2 lb roast cooked @ 325° F for 1/2 60 minutes and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my bandage 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 great. Although I thought the potatoes tasted a bit like carrots. I was surprised that this produced a proficient amount of juice. I accept always made my roast with a inch or so of water added before the oven. This tasted and so much better and the potatoes were nicely roasted. To the gravy I added 1 cup of water and a bouillon cube, to stretch information technology, we similar our gravy. To thicken I stirred in 1/4 cup flour mixed with a piddling h2o. Smashing recipe, thanks.
xi/08/2010
Nosotros really enjoyed this dish. The prep was quick and like shooting fish in a barrel and the result was moist, flavorful and delicious. I added vegetables for the final ane.5 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. Cheers!
01/04/2011
This is the showtime time I've fabricated a pot roast without a crock pot. This was tender without the sogginess that I've go accustomed.
12/xi/2010
delicious!! cooked in 1 c. beef broth plus i c. cherry-red vino. added boiled baby yukon gilded potatoes and baby carrots to the gravy later roast was washed cooking, and then served all together. sooo proficient.
08/04/2009
This is my 2d time to review and this even though it is my "become-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. Practise NOT NOT Not NOT add together broth, juice, water or any liquid. The just modify 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 unit LOVES this dish- ane of our favorite comfort foods! I don't alter a matter- except, I add cut up potatoes and baby carrots 45 minutes before information technology is finished cooking. The seasonings, onion and garlic flavor the veggies too so you have a consummate meal. And, I add 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 way to cook a roast without the usual potatoes and carrots, and this fit the neb. The recipe was followed to the letter of the alphabet, and the house smelled wonderful! My "meat and potatoes" state boy loved information technology. This is definitely a keeper.
eleven/28/2010
The flavor was delicious. Thanks for the recipe.
02/28/2010
Listen EVERYONE!!!! If ane follows this recipe exactly as written, ane will get a wonderful, tasty & tender beef roast. The secret is the searing without adding extra liquid. One may flavor with extra onion or garlic (not needed still). PLEASE do non change the recipe & then give it a bad review. Make some mashed potatoes & steam some veggies & dig in! It is succulent when fabricated every bit given.
03/07/2012
The all-time pot roast ever. I added vegetables & information technology withal turned out not bad!
03/28/2012
But made this last dark and allow me tell you it was sooooo good. It was so juicy and flavorful. Besides, equally another reviewer stated, I had no trouble with dryness. I washed my pot roast b4 I used it and dried it with a paper towel. After that I just put them into my Dutch oven and allow them sit down on each side for iv minutes (timed) I did non 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 about xx minutes and the rest of the fourth dimension was uncovered. This combination of things fabricated it's own juice/sauce and it 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 fifty-fifty like Pot Roast but this was good!
11/16/2011
Unproblematic and tasty. I had a 1 kg (2-lb) roast for the two of us, then after the initial 30 min @ 325° and 1 hr at 300°, the internal temp was 180° (well done). It was great, but next time I might cut it back to 45 min.
04/10/2012
Loved this ! The more color you go on the sear, the more flavor your roast will accept. And a cast iron skillet is perfect for this recipe, equally it goes from stove top to oven and the cast iron will get y'all a sear that no other pan tin. When you're plating this, scoop up 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 accented all-time part of this !!! Ane warning: Watch the roast weight. I did a 2 pound merely failed to reduce the cooking time equally the original recipe is written for a 4 pound roast. It came a scrap overdone (nonetheless delicious) but that was entirely MY error.
09/08/2009
This recipe is unbelievable! So simple and straightforward, with amazing results. The two nigh important things to keep in mind for this recipe to succeed are: i) Do Not have shortcuts when searing the meat. Allow the meat to fully sear for four min on each side to lock in those amazing juices. two) Do NOT add together liquid to this recipe (broth, consumme, water, etc) considering the meat will make its ain delicios broth while cooking. The ONLY thing I changed was to utilize four garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe collection as an instant classic!
10/28/2010
I had almost a niggling over 3lb boneless chuck but cooked it exactly the style the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the last hour. I don't have a Dutch oven so I seared the meat on top of a frying pan and transferred it 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 adept, very flavorful. My fiance and company loved it. Although I would accept liked information technology more if it was more tender merely it still satisfied everyone's hunger. I had plenty of leftover and information technology was even better the next day.
11/01/2010
It was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yes confirmed. Do not change a matter most this recipe. Follow directions every bit written.
11/22/2007
I love the recipe. I get in everytime nosotros have family gatherings. I do have to change some of the techniques simply otherwise the recipe is great. I buy chuck roast make certain it has a little fatty on information technology, the fatty makes the meat cook better. I also flavor my meat the night before with Lawrys seasoning salt, then wrap it in plastic wrap and refrigerate it. Searing the meat is expert. I put it in the oven at 350 degrees and keep it covered and just let information technology cook until the meat is able to pull apart with a fork. Then, I will uncover it for 1/2 hour to brown it and all washed. Anybody in my family unit loves it and I have to bring it everytime nosotros take a gathering. The recipe is a bully concept and a big hit.
11/21/2010
Made this last 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 get out the crock pot. Creates an earthy rich taste different than most crock pot recipes, and it is quite tender to for the quicker cooking method. Yet, there volition non be the juice neccessary to make any gravy! And, the vegetables do not roast with it, so y'all will have to brand them on the side. I tried information technology in the pot once and they merely get too greasy and the meat loses some of its tenderness, every bit the juices go soaked up by the vegetables. In add-on, brand sure that you trim off extra fat, considering information technology will not melt away like when the meat sits in the crock pot. Though, for some reason different many other pot roasts it is pretty proficient the next 24-hour interval.
10/12/2009
I rinsed and patted dry my 3 lb. roast starting time, and then basted both sides with olive oil and added seasonings, so 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 one bay leaf in blistering dish. I poured on the SIDE of the roast (non over the top) a one-half can of Swanson'southward beefiness broth (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed ii bay leafs with thick cut onion rings on pinnacle of roast prior to covering. The smell in the house was awesome! Took it out after it's first xxx minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves effectually the pan and placed snack size carrots effectually one side and big peeled Idaho potatoes (quarted) around the other. Placed more big cut onion rings on top of veggies - added Lawry'south seasoning (on carrots, potatoes and onions only). Cooked additional 1 ane/2 hrs and I was really surprised how tasty the veggies were one time we served it! They cooked thoroughly yet still stayed firm - and not mushy. Next time, I'thou 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 want more meat! Enjoy this recipe. It's simple and time efficient. Inappreciably any prepping. If you lot have 2 hours - your adept to get with this delicious meal.
04/14/2008
This was the commencement fourth dimension I made pot roast and this is the perfect recipe. I made this recipe twice. The first time I followed information technology exactly. After I took the meat out, I added some red wine to the gravy and cooked it. It came out really good just the gravy had a strong onion flavor which some people may non like. The meat was also a little tough. The second time I made it, I added some water earlier I put it in the oven. The meat was then tender this manner! I still added cherry-red 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 red wine to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(after cooking). I also added some mushrooms with the onions. I will definitely make again.
09/fourteen/2001
OMG! Cheers Teresa! This was my very offset time making a roast. I was very intimidated in doing so. But I constitute this recipe and information technology sounded very simple. Then I made it for dinner tonight. It came out very tasty. I added carmine potatoes and carrots at the half hour mark when I turned the estrus down. They turned out perfect. My husband loved it and so did my ii year old! Thank yous again Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast exist so delicious and and then easy at the aforementioned time?
04/04/2011
Definitely added to my favorites. This was the all-time roast I have e'er made. I made it in a cast iron 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 easy, fabricated it look beautiful. And my favorite part of the whole thing was the gravy that the roast fabricated in the bottom of the pan....OMG, it was delicious. I can't terminate eating it. It reminds of this barvarion onion soup that I get at this German language restuarant. Yumm. Thanks for posting, Teresa. And if you are considering making.....Practice it! You volition not regret it!
xi/08/2010
Best Pot Roast recipe always....very easy...followed directions to a T.....first-class!! Roasted carrots in the oven....much amend than adding them to the roast pan....had plenty of juice for gravy and meat was very tender....love dear dearest this recipe!! Thank you and then much for posting it!!
09/12/2010
Very skilful and tender. I followed the recipe exactly but added carrots and potatoes during the last hr of cooking.
03/08/2007
I really wanted to like this recipe especially afterwards reading all of the rave reviews. I have been making pot roast with my old family recipe for quite some fourth dimension but I always welcome a alter.I followed the recipe exactly except I added a tin of beef stock to the pot. The pot roast was shoe leather and the Just thing my hubby wanted seconds of was the gravy to endeavor and moisten the meat at all! I am used to pot roast that falls apart literally the infinitesimal you stick a fork into information technology. Hubby actually said "what happened to the other pot roast"? I am really 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 two changes, he put all the onions and garlic on top with the bay leaf and added two pats of butter. SUPER TENDER. WHOLE FAMILY DELIGHTED!!!
08/22/2010
This was one of the best roasts I've ever made! I followed the recipe exactly as written, using a round Le Creuset french oven. The meat was tender and juicy. Make sure you sear the meat before putting information technology in the oven. It makes all the divergence.
02/03/2004
ok, I did use a dissimilar cut of meat, so that is probably why the meat was tough, but other than that, I followed the recipe to a "t" and I was disapointed. It was bland, and nosotros all had to put steak sauce, or ketchup on information technology in lodge to give it some flavor. I consider myself a good cook, and boy was I embarassed with this repast. We had to make full up on the potatoes.....lol
12/03/2008
I have fabricated this several times with a sirloin tip and information technology is admittedly fantastic. Accept also added potatoes and carrots to roast. Best result was in a LeCreuset pot, going from stove pinnacle to oven. The meat is tender and moist, the gravy/juice outstanding.
11/20/2009
Wonderful! This was the first time that I have cooked a pot roast similar this. I followed the directions exactly and information technology was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy excellent. This will exist my keeper pot roast recipe.
03/02/2012
v mega-stars! Followed the original recipe and its by far the best roast I've e'er made. I'd never go dorsum to a crock pot and/or broth. Satisfying and delicious.
xi/25/2009
I have to say this was the best roast ever. I was really concerned that there was no liquid and figured oh well the chuck roast was on sale and simply cost a couple of dollars so if it didn't work out no large deal. What a surprise information technology was, juicy, tender and terrific flavor. I did it just like the recipe said to do it. I but improvised on the gravy, added blood-red vino and beef goop to brand more.
01/01/2011
I followed all the directions except I used boneless cross rib roast but the meat turned out dry and a trivial chewy. I have cooked this type of meat in the cook pot for v or more than hours with a rub and it has always turned out very tender and moist. Peradventure it was the type of roast in the recipe because it normally has more more fat in it. I wasn't crazy well-nigh the flavor-also much onion flavor.
01/24/2011
Simply made this tonight, information technology was delicious! I didn't have a dutch oven, and so i just simmered the roast in a pan and then transfered it and everything else into a deep casserole dish. It turned out great!
xi/12/2011
crawly! My husband and I ate most of the roast (1kg size) at one sitting; nosotros both loved the gustation. Since the size was a little smaller than the recipe, I just cooked it for one hour at 300 (after the initial 1/two hr at 350). This recipe is a keeper!
12/03/2010
You can't over cook this recipe! I left it cooking for about one 1/2 hours too long and the bottom got a petty brown but information technology was fabulous! Information technology didn't have enough onions for my gustatory modality so I'grand calculation a lot more and possibly some peppers this time.
02/28/2008
This was delicious! Fabricated it every bit is. The meat was juicy and tender.
03/13/2015
Start time I followed it exactly and information technology came out perfect, though no "gravy" the onions are almost caramelized and packed with flavor. Though tempting don't put in actress veggies- the added moisture from them is too much in the pot which overcooks the roast (made this fault the 2nd time). For smaller roasts (~2 lbs) I cut x minutes off both oven times (so xx min @ 325 and 1:20 @ 300) and it comes out groovy, nonetheless fully cooked through but non tough/overdone.
12/xix/2011
I made this exactly as stated, and it was not to my liking ... so disappointing ... I should take stayed with the ol' crockpot ... it never fails me ....
05/xix/2014
Cracking pot roast recipe. I like that it'due south merely meat without the added flavors of carrots and other veggies. Cooking time was perfect even though my roast was only ii.5lbs. Served it with mashed potatoes and roasted brussell sprouts. It'southward a keeper!
xi/11/2001
Mom would brand her famous pot roast for me equally a special repast for my altogether. She passed away terminal year and I regret not having her recipe. This one comes so close, my recipe card will read "Mom'south Pot Roast". I can't wait to take my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including 1 previous recommendation to add ruby potatoes and carrots when y'all first turn heat down. I additional item I added was to shake a lilliputian Cavender's greek seasoning over meat at the same time. Turned out perfectly! I exercise not mean to push the Greek seasoning but have found it to be the perfect alloy of spices in just about anything! This recipe is a definate keeper! Ii thumbs up!
12/sixteen/2008
Per lots of reviewer's suggestions, I added about 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 little while longer and permit it rest for about 30 minutes. I would definitely brand this again!
01/sixteen/2011
Very moist, and the gravy is good, yet, I wish information technology had more than flavor though.
eleven/03/2011
very skilful...fixed exactly how recipe said too...only suggestion to anyone else....GO TO A BUTCHERY, if possible, for your roast....got mine at Costco and it was extremely fatty and only not quite to my taste...
11/05/2010
my sons raved over this, said it was the all-time dinner ever!
01/26/2008
The recipe results in a great roast. I browned the beefiness roast in a heavy bandage iron Dutch oven, then followed the recipe and simmered the roast for several hours. The result was a moist and tender roast; information technology was delicious.
10/26/2010
Great aroma and 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 two hours. Crawly!
01/22/2014
added around a cup of scarlet wine. I died and went to heaven
02/26/2014
This was SOOOO good. Way better than whatever tedious cooker roast I've done. Full of flavor then tender. My family loved it. I followed the recipe exactly until the terminate. So I took the meat and excess onions out to utilize the sauce for deglazing. I added i/3 cup of red wine, mushrooms, salt and pepper and rounded it out with butter to have a french sauce at the terminate. I poured the sauce on top of the meat and onions. It looked so luxurious!
01/fourteen/2007
I always trust allrecipes.com and so I idea I'd try this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does it tell you lot to add broth! Tho when you lot get 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 start 30 minutes, I added a half cup of beefiness broth and a good splash of red wine. Now we have gravy. Information technology tasted a piddling bland so I added a couple of teaspoons of Gravy Main (or Kitchen Boutonniere) to give it sense of taste and color. Splendid...At present information technology'southward perfect!
02/24/2003
This made a great cold weather meal. I added one packet of onion soup mix and i c. water. Turn out keen!! The best pot roast I've always had. Will brand once again!
11/28/2010
PERFECT!!! Merely a petty change...showtime I dredged the roast in a flour, garlic powder, rosemary, common salt, & pepper mixture and used ii shallots instead on onion.
12/26/2005
This is the bones, quick, and unproblematic mode to get a pot roast done. Tastes not bad!
10/06/2010
I loved information technology!! The meat came out and then moist!! And the gravy that it fabricated was fantastic!! Did not change a thing either. This is a keeper!
10/23/2010
I made this recipe a few years agone and I could non retrieve where I found it. My husband has raved about it always since! I finally decided to search on this site and I FOUND IT!!! He is begging me to make it again tomorrow for Lord's day dinner. I can't wait! This is the BEST recipe for roast nosotros have e'er had!!! I did non change a affair!
02/13/2008
This was the All-time pot roast I've ever fabricated! Moist, flavorful, almost melt in your mouth. I used one reviewer's advice and followed the recipe EXACTLY. No water or other liquid needed. This i is staying in the forepart of my personal recipies book.
01/13/2007
SUPER tasty and piece of cake. Didn't have time to do crockpot so tried this ane. Can't have traditional pot roast in my house with out the carrots and potatoes. Then I sliced and chopped about 4 each and put a piffling oil and only enough 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 same with onions and bay leaf. Crawly 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 information technology. Everybody was happy campers. May never utilise the crockpot version once again.
12/24/2010
Wow! That's the best way to sum upwards this recipe. I didn't do anything different, simply followed the directions. My family absolutely LOVED it! Easy to make and has fantastic flavour.
11/20/2011
I have tried a lot of different pot roasts and tend to lean more to the fancier recipes, wine, different spices, etc. Decided to effort this recipe, I added 2 russet potatoes and 3 large carrots, cutting in one-half and in thirds, use Kosher salt, and eyeballed it, this has to be one of the best pot roasts I have always cooked, thank you for a uncomplicated, easy and tasty recipe.
11/ten/2002
I've tried to make this recipe twice and both times it has come out hard and flavourless. I am usually a practiced melt but not and so adept with beef. I would non endeavor this recipe over again.
12/15/2011
likewise dry, like a baseball mit
02/14/2011
I have been using this recipe since I discovered it 3 years agone. I deglaze the pan before adding the onions and garlic and also add together about a cup of beef stock. I have as well on occasion added sliced mushrooms. Perfect results every time. Thank you for the mail.
07/01/2011
Very uncomplicated and very yummy. I didn't melt my roast every bit long b/c it was smaller. I recollect next time I'll add some baby carrots to the pot towards the finish of cooking.
09/01/2011
Perfect pot roast. I made it exactly equally 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 practise non like roast. I don't like mushy, stringy meat but that is not how this turned out at all. I have several cuts of beef from ownership one/8 of a cow and was saving the roasts until last, as this is the worst office equally far every bit I'm concerned. Just this recipe was not only easy, it was good! I followed the recipe exactly and it was a hit at dinner.
01/15/2008
Used my bandage iron slow cooker. I think you tin can use any good size roast w/ this recipe. Make certain to chocolate-brown for iv min. on all sides, very of import to keep meat juicy. I also added veges to bottom 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/ h2o. I also would cutting fourth dimension to 15 mins 325 and 1 hour at 275 and so allow sit for 30.
12/21/2010
Excellent recipe! I was hesitant about the chuck roast merely was pleasantly surprised at the tenderness and taste! I only added seasonings, potatoes, carrots and Marsala wine for marination. Savor!
07/01/2005
Made this pot roast last night and was very surprised. Normally I do not like meat overcooked (which is ordinarily the case with potroasts). This turned out moist and even slightly pink. I did perk it up by adding 1/four loving cup each of cherry wine and beef broth. Give thanks you for an splendid recipe.
09/21/2010
Uncomplicated, flavorful pot roast. I've made them in the by with added liquid, however I do prefer information technology without as information technology seems to intensify the flavour of the roast. This made an excellent gravy with the drippings; I used a bit of water, clear-jel (modified cornstarch which turned out perfect), and a dash or ii of sage and pepper. I have five yr sometime picky twin boys, and a finicky husband. They virtually licked their plates clean. :)
eleven/05/2010
Very good standard recipe.
10/11/2007
I wasted a 20 dollar roast on this recipe. I thought I would change it up a petty and endeavour something new and I HATED Information technology. The meat wasn't even close to beingness washed, it was tougher then leather and the texture of the meat was just horrible. I will stick to my eight-9hrs in the crock-pot and take the extra time for a melt in your mouth roast.
07/15/2003
I gave this an average rating because it might be partly my fault that I did not like the meat. The meat was tough but I used a lesser circular roast which is by and large leaner than a chuck roast. I did add together the Lipton onion soup mix and 1 loving cup of water and also 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 squeamish gravy.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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