Beef Chuck Pot Roast Boneless 2lbs
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08/20/2000
This is one of the first recipes I found on allrecipes.com several years ago and I've been making it ever since. My recommendation: DON'T Change ANYTHING. When people complain that it'south tough, but they added h2o, it's their own fault! Don't add together water or broth. Don't add together potatoes or carrots. Don't even change the amounts on the salt and pepper. Just do exactly what the recipe says and you will be happy with the results! I always am...but when I don't follow it exacyly, I'm disappointed.
09/09/2007
I picked this recipe because I wanted a plain pot roast without added vegetables, wine, beefiness broth etc. -- a recipe that allows one to savor the flavor of the beef. This is it! Followed the recipe every bit given, although my chuck roast was only 3 lbs. The roast came out very juicy and tender with a delicious season. There was a lot of juice in the pan, only information technology's a stretch to phone call it 'gravy'. You'll accept to thicken and season it to get a traditional brown gravy just there's plenty of juice to piece of work with. For those who have bug, two suggestions: 1) chuck roast is 1 of the cheapest beef roast cuts and I've only been satisfied when purchased at a expert butcher shop. The one'southward found in the grocery shop usually cook up pretty tough and/or dry out. I've also had skillful luck with chuck roasts from Whole Foods. 2) Make sure your roaster/dutch oven has a tight plumbing equipment chapeau AND is sized for the roast. If the lid is loose or you apply a roaster that holds a 25 lb turkey, the pot roast will plough out dry. Great and easy recipe.
03/09/2003
This was excellent...but I'chiliad happier with the success of the gravy that was produced from this!! Cheers to the tips from the "gals" (wink) I added some beefiness goop to ensure moisture, and per some other reviewer, added 1/2 pkg dry onion soup mix. I did have to thicken a piffling by adding some cornstarch (very little) but I assume its b/c I added a picayune 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 almost this recipe. The flavor was outstanding. I agree with others, FOLLOW THE RECIPE Every bit WRITTEN. Go ahead and add some other spices per your gustatory modality only sear the meat equally directed then season. I added some flour to the strained meat drippings and the gravy was wonderful. My hubby commented that it was the best roast I've ever made. I commonly do a roast in the crockpot simply non anymore!
02/18/2006
Great recipe! I used well-nigh a 3 1/ii 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 bouillon, and so I used 2 packets to make the ii cups of goop) and put information technology in the oven for the first thirty minutes. When I turned downward the temp, I added the seasoning and veggies. I used one onion, nigh ii teaspoons chopped garlic, i greenish bell pepper, one whole bunch of celery, infant carrots, carmine potatoes and 1 bundle Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere'due south Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't use the bay leaves. I but covered the Dutch Oven with foil and allow it go for the next 1 one/2 60 minutes. Information technology was FABULOUS!!! I tin't wait to eat it tomorrow!
07/20/2002
This recipe is FANTASTIC!! Easily the best pot roast I've ever made! This also freezes quite well - but cool and piece and package with a little of the "gravy" in a freezer cipher-peak 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 afraid) in the hot pan with a little butter before layering information technology in the bottom of the pan. I as well added i/ii cup quality beef goop and poured 1/4 loving cup burgundy vino over the roast before covering it (partially because a) I did not desire a dry pan under my roast, I knew from experiance that yous want some liquid in the pan to help melt the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that flavour is always a plus). I did Not add the additional salt. Admittedly delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, at that place'southward one plate full of leftovers to fight over tomorrow. We loved it. Annotation: Roofing the roast is a MUST. You don't cover information technology, you lot will have a hockey puck instead of a roast. Accept information technology from someone who did this once or twice when start making her own get-go roast.....or two.
12/25/2009
Made this recipe 3 times. First time followed directions exactly and it was delicious. Very flavorful with plently of au jus to make a great gravy. (VERY IMPORTANT TO HAVE TIGHT Lid!!) Served with mashed potatoes & carrots. Next time used the bones direrctions and 1 more onion and ii more cloves of garlic...my preference. (Used grated ocean table salt, it makes me feel like a real chef, particularly when I wear my apron!) That time made my recipe for boiled fingerling potatoes with butter & parsley with brownish sugar/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole so it could be set aside when making gravy. To gravy, I added a touch of sherrry and sliced portabella mushrooms, carmelized in butter then simmered v minutes. Make certain to get all brown bits. Third time, I was missing the potatoes & carrots that are usually made with pot roast. In a slow cooker many times what y'all gain in tenderness, you lose in flavor. I did not desire to lose one taste bud of the wonderful flavor and tenderness of this roast so decided to add together halved potatoes and 1/2 sliced whole carrots. Also added a little beef broth. BOY! BAD MOVE! Calculation veggies & liquid changed the meat (same 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 can suggest a way to roast the veggies with meat and keep the flavour, allow me know! Keen ROAST RECIPE!!!
07/26/2002
The all-time! Everyone who has tasted this pot roast has asked for the recipe. At present my husband frequently asks me to make information technology. Fifty-fifty during the summer! YIKES
12/13/2011
Calling this "Beef Pot Roast" is a chip similar calling a Lamborghini a "vehicle," or the Mona Lisa a "picture." Maybe "Beefiness Ambrosia" is more fitting. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing take-out, a pizza, or fast food. The flavor is that of the beef without adornment. I made it near verbatim. I had found two thick top round steaks which I had bought longer ago than I care to mention here, languishing in my chest freezer. They came to 4+ pounds altogether. So the cut was substituted for chuck. After browning, I stacked them in the Dutch oven. I simply cutting the cooking time by 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 about iv Tb beef stock, adding to the pan liquid, and simmering for 10 minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of homemade spaetzle, it was a meal fit for a sultan. Ladies, if in that location's a human in your life you lot'd like to marry, brand him this dish. He'll follow you anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred dissimilar means with all levels of results, but this one WORKS. I unremarkably don't follow recipes to a T, however figured I'd try information technology equally written and make any changes from there since there were so many good reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was pour the juices into a saucepan, add a teaspoon of butter to smoothen information technology out, bring it to a eddy and then thickened it - that'southward it and it was absolutely delicious. I won't brand pot roast whatsoever other manner from now on.
12/25/2010
Followed instructions every bit described with a v pound roast. Came out with lots of juices, withal information technology was well overdone. After cutting and slicing, the meat only tasted good for about the first 2 minutes. And then information technology quickly became dry out and chewy without information technology sitting in the gravy/roast pot. I likewise thought it lacked flavour. I added lots of onions and garlic at the bottom to recoup for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, bone in chuck roast from a natural, grass fed cow. Fortunately I checked it at 1 60 minutes afterward the initial thirty minutes and it was merely a little over done, only still delicious. I like the fact that this recipe doesn't involve soups, broths, or the add-on of vegetables, and simply leaves the great flavour of the meat, and drippings for a wonderful gravy. Peculiarly if you want to employ the meat for say shredded enchiladas or some other purpose after the initial repast. Information technology'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 take tried many recipies for pot roast, and this one came out the best by far. DON'T season the roast earlier searing. This goes confronting about recipies I've seen, but that's why the others were all dry out. This one came out perfect. Null needs changing.
02/xviii/2009
I have made this dish twice with perfect consequence each fourth dimension. After reading the reviews, I made only one change, I go on roasting for 2 1/two hours at 300 degrees instead of one i/2 every bit the recipe calls for. After the 1 1/two hours, the roast I used, 3.5 lbs, was non tender, the actress hour moved it to fork tender. When my married woman asks me to repeat a dish inside 2 weeks I know I have a hit! Thanks for the great, simple recipe!
03/09/2003
This was first-class...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (wink) I added some beef broth to ensure wet, and per another reviewer, added 1/2 pkg dry onion soup mix. I did have to thicken a little past adding some cornstarch (very little) simply I presume its b/c I added a petty too much beef broth. Excellent taste, texture and overall, was much easier than I thought it would be!! Very excited to make this over again!! Cheers Teresa!!
11/x/2012
I am a bad cook. And 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 ever. I use to make pot roast in the crockpot and although information technology would come out tender, it seemed like all the flavour was sucked out of the meat. This recipe keeps information technology elementary and allows the true taste of the meat to polish through. The broth makes a wonderful gravy and the meat is so moist and full of flavor. I concord with others who have posted not to add any liquid. I retrieve if you add liquid to begin with it is kind of like boiling the meat rather than baking it. If you have not tried this recipe yet, do it, you lot will be happy you did.
02/10/2010
Not only did this make a very pretty roast, but it 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, 1 1/2 cups of beef stock, a pinch of white pepper and 1/4 teaspoon of ground black pepper. That made plenty gravy for meat and mashed potatoes to serve 8.
04/18/2011
OMG!!! 1st off, I used a 2.75 chuck roast (boneless) and then followed the recipe to T. Though, I was not sure if I was to flavor the onion & garlic mixture or the meat, so I did both without measuring. I was a bit worried about information technology not being flavorful, I dearest BIG season. This came out incredible!!! I just wish I had fabricated the 4 lb roast. I tin can't stand up the crock pot method, not sure if I'1000 doing something wrong, but mine e'er comes out dry & stringy. This was cypher like that! I will never make a pot roast any other way! Give thanks you for this recipe!
ten/25/2008
Absolutely awesome! I, besides, added a bit of beef broth, and subsequently reducing the temp, cooked this for 2 hours. And then 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, covering very tightly. I think 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
Only made this roast according to the recipe. Information technology was very flavorful and the gravy, awesome. 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 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 effectually to cook in the oven. Seasoned everything with steak seasoning. Everything turned out great. Although I idea the potatoes tasted a fleck like carrots. I was surprised that this produced a adept amount of juice. I have always made my roast with a inch or then of h2o added before the oven. This tasted so much better and the potatoes were nicely roasted. To the gravy I added ane cup of water and a bouillon cube, to stretch it, we similar our gravy. To thicken I stirred in 1/4 cup flour mixed with a little h2o. Great recipe, thanks.
xi/08/2010
Nosotros really enjoyed this dish. The prep was quick and easy and the issue was moist, flavorful and delicious. I added vegetables for the final 1.five hours and used some seasonings on the roast itself, otherwise I followed the recipe. I volition employ this recipe whenever I'chiliad 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 go accustomed.
12/11/2010
delicious!! cooked in 1 c. beef broth plus i c. cherry-red vino. added boiled baby yukon gold potatoes and baby carrots to the gravy later on roast was done cooking, so served all together. sooo practiced.
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. Do Non NOT NOT NOT add broth, juice, water or any liquid. The only 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 unit LOVES this dish- one of our favorite comfort foods! I don't alter a thing- except, I add cutting up potatoes and babe carrots 45 minutes before information technology is finished cooking. The seasonings, onion and garlic flavor the veggies besides then you lot accept a complete repast. 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 melt a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the letter, and the house smelled wonderful! My "meat and potatoes" country boy loved information technology. This is definitely a keeper.
11/28/2010
The flavour was delicious. Cheers for the recipe.
02/28/2010
Listen Anybody!!!! If one follows this recipe exactly as written, one will become a wonderful, tasty & tender beef roast. The secret is the searing without adding extra liquid. Ane may season with extra onion or garlic (not needed however). Delight do not alter the recipe & then give information technology a bad review. Make some mashed potatoes & steam some veggies & dig in! It is delicious when made as given.
03/07/2012
The best pot roast ever. I added vegetables & it yet turned out corking!
03/28/2012
But fabricated this last night and let me tell yous information technology was sooooo good. It was so juicy and flavorful. Also, as another reviewer stated, I had no problem with dryness. I done my pot roast b4 I used information technology and dried information technology with a paper towel. Later that I just put them into my Dutch oven and let them sit on each side for iv minutes (timed) I did not touch them, except when added my seasonings to them while cooking which is onion pulverization, accent, worchestershire sauce and pepper. Instead of using ii garlic cloves I used 1 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 almost xx minutes and the rest of the time was uncovered. This combination of things fabricated it's own juice/sauce and information technology was sooo good. Also I didn't take bay leaves so I left that out...didn't miss them at all. Thank you for this recipe && I don't even similar Pot Roast merely this was good!
eleven/16/2011
Uncomplicated and tasty. I had a 1 kg (2-lb) roast for the two of us, so after the initial 30 min @ 325° and 1 hr at 300°, the internal temp was 180° (well done). Information technology was bully, only next time I might cut it back to 45 min.
04/10/2012
Loved this ! The more colour you get on the sear, the more flavour your roast will have. And a cast iron skillet is perfect for this recipe, as information technology goes from stove superlative to oven and the cast iron volition get you a sear that no other pan can. 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 great mashed potatoes. They were the absolute all-time part of this !!! One warning: Lookout man the roast weight. I did a 2 pound but failed to reduce the cooking time as the original recipe is written for a four pound roast. It came a bit overdone (still delicious) simply that was entirely MY error.
09/08/2009
This recipe is unbelievable! Then simple and straightforward, with amazing results. The two most of import things to keep in listen for this recipe to succeed are: 1) Do NOT have shortcuts when searing the meat. Permit the meat to fully sear for 4 min on each side to lock in those amazing juices. ii) Do NOT add liquid to this recipe (broth, consumme, water, etc) because the meat will make its own delicios broth while cooking. The Just thing I changed was to use four garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe drove equally an instant classic!
x/28/2010
I had about a fiddling 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 accept 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 good, very flavorful. My fiance and company loved it. Although I would have liked it more if it was more tender but it still satisfied everyone's hunger. I had plenty of leftover and it was even better the next day.
11/01/2010
It was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yep confirmed. Do not alter a matter about this recipe. Follow directions equally written.
xi/22/2007
I love the recipe. I make it everytime we have family gatherings. I exercise take to change some of the techniques but otherwise the recipe is great. I purchase chuck roast make sure information technology has a trivial fat on information technology, the fat makes the meat cook better. I also flavor my meat the nighttime earlier with Lawrys seasoning salt, then wrap it in plastic wrap and air-condition it. Searing the meat is good. I put information technology in the oven at 350 degrees and keep it covered and just permit it cook until the meat is able to pull apart with a fork. Then, I will uncover information technology for 1/2 hour to brown it and all done. Everyone in my family unit loves it and I accept to bring it everytime we take a gathering. The recipe is a bang-up concept and a big hitting.
eleven/21/2010
Made this concluding dark 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 well-nigh crock pot recipes, and information technology is quite tender to for the quicker cooking method. Notwithstanding, there will non be the juice neccessary to make any gravy! And, the vegetables do not roast with it, and so y'all will have to make them on the side. I tried it in the pot once and they merely get as well greasy and the meat loses some of its tenderness, as the juices get soaked up by the vegetables. In addition, make sure that you trim off extra fat, because it will not cook away like when the meat sits in the crock pot. Though, for some reason different many other pot roasts information technology is pretty good the next day.
10/12/2009
I rinsed and patted dry my three lb. roast commencement, then basted both sides with olive oil and added seasonings, then seared the roast on the grill for iv min. each side (seasonings were Montreal Seasoning, garlic salt and onion powder). Had the baking dish in the oven while it was pre-heating and placed the seared roast ontop of 1 bay leaf in baking dish. I poured on the SIDE of the roast (not over the height) a half tin of Swanson's 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 top of roast prior to covering. The olfactory property in the house was awesome! Took it out afterward it'southward first thirty minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves around the pan and placed snack size carrots around one side and large peeled Idaho potatoes (quarted) around the other. Placed more than large cut onion rings on top of veggies - added Lawry's seasoning (on carrots, potatoes and onions only). Cooked boosted i 1/2 hrs and I was really surprised how tasty the veggies were in one case we served information technology! They cooked thoroughly yet still stayed firm - and not mushy. Adjacent time, I'm 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 unproblematic and time efficient. Inappreciably whatever prepping. If yous have two hours - your expert to become with this delicious repast.
04/14/2008
This was the first time I made pot roast and this is the perfect recipe. I made this recipe twice. The offset fourth dimension I followed information technology exactly. After I took the meat out, I added some red vino to the gravy and cooked it. It came out really good but the gravy had a strong onion flavor which some people may not like. The meat was also a little tough. The second fourth dimension I made it, I added some h2o earlier I put it in the oven. The meat was so tender this way! I still added cerise 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 take never been able to brand pot roast without a crockpot. otherwise information technology is dry, overcooked etc. I added a picayune flake of red vino to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(after cooking). I as well added some mushrooms with the onions. I volition definitely brand once more.
09/14/2001
OMG! Thanks Teresa! This was my very start fourth dimension making a roast. I was very intimidated in doing so. Only I found this recipe and it sounded very simple. So I made it for dinner tonight. It came out very tasty. I added cherry potatoes and carrots at the one-half hour mark when I turned the oestrus downwards. They turned out perfect. My husband loved it and then did my ii year old! Cheers again Teresa for helping me overcome ane of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast exist so delicious and so piece of cake at the same fourth dimension?
04/04/2011
Definitely added to my favorites. This was the best roast I have ever fabricated. I fabricated it in a cast atomic number 26 dutch oven and followed the instructions EXACTLY and it was PERFECT! Exercise 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 finish eating it. It reminds of this barvarion onion soup that I get at this German restuarant. Yumm. Thanks for posting, Teresa. And if yous are because making.....Exercise it! You will not regret it!
xi/08/2010
All-time Pot Roast recipe always....very easy...followed directions to a T.....fantabulous!! Roasted carrots in the oven....much amend than adding them to the roast pan....had enough of juice for gravy and meat was very tender....love love dear this recipe!! Cheers so much for posting it!!
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 subsequently reading all of the rave reviews. I accept been making pot roast with my one-time family recipe for quite some time only I always welcome a alter.I followed the recipe exactly except I added a can of beefiness stock to the pot. The pot roast was shoe leather and the Simply thing my husband wanted seconds of was the gravy to try and moisten the meat at all! I am used to pot roast that falls autonomously literally the minute you stick a fork into it. Hubby really said "what happened to the other pot roast"? I am really lamentable but 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 married man made this today with 2 changes, he put all the onions and garlic on superlative with the bay foliage and added 2 pats of butter. SUPER TENDER. WHOLE Family DELIGHTED!!!
08/22/2010
This was 1 of the best roasts I've ever fabricated! I followed the recipe exactly every bit written, using a circular Le Creuset french oven. The meat was tender and juicy. Brand sure yous sear the meat before putting it in the oven. It makes all the departure.
02/03/2004
ok, I did use a different 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 we all had to put steak sauce, or ketchup on it in order to give it some flavour. I consider myself a good cook, and boy was I embarassed with this repast. 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 absolutely fantastic. Have also added potatoes and carrots to roast. Best result was in a LeCreuset pot, going from stove top to oven. The meat is tender and moist, the gravy/juice outstanding.
xi/20/2009
Wonderful! This was the get-go time that I have cooked a pot roast like this. I followed the directions exactly and it was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy excellent. This will be my keeper pot roast recipe.
03/02/2012
5 mega-stars! Followed the original recipe and its past far the best roast I've ever fabricated. I'd never go back to a crock pot and/or broth. Satisfying and delicious.
11/25/2009
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 only cost a couple of dollars then if it didn't work out no large deal. What a surprise it was, juicy, tender and terrific flavour. I did it just similar the recipe said to do it. I merely improvised on the gravy, added ruddy wine 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 little chewy. I accept 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. Mayhap it was the type of roast in the recipe considering it usually has more than more than fat in it. I wasn't crazy about the flavor-too much onion flavor.
01/24/2011
Just made this tonight, it was delicious! I didn't take a dutch oven, then i just simmered the roast in a pan and then transfered it and everything else into a deep casserole dish. It turned out great!
11/12/2011
awesome! My husband and I ate virtually of the roast (1kg size) at one sitting; we both loved the gustation. Since the size was a petty smaller than the recipe, I only cooked it for 1 hour at 300 (afterward the initial ane/2 60 minutes at 350). This recipe is a keeper!
12/03/2010
You can't over cook this recipe! I left information technology cooking for about one 1/2 hours as well long and the bottom got a fiddling dark-brown but it was fabulous! It didn't have enough onions for my taste then I'm calculation a lot more and maybe some peppers this time.
02/28/2008
This was delicious! Made information technology as is. The meat was juicy and tender.
03/13/2015
First time I followed it exactly and it came out perfect, though no "gravy" the onions are near caramelized and packed with season. Though tempting don't put in extra veggies- the added moisture from them is too much in the pot which overcooks the roast (made this mistake the second time). For smaller roasts (~ii lbs) I cut 10 minutes off both oven times (then xx min @ 325 and 1:20 @ 300) and it comes out keen, withal fully cooked through but not tough/overdone.
12/nineteen/2011
I made this exactly equally stated, and it was not to my liking ... so disappointing ... I should take stayed with the ol' crockpot ... information technology never fails me ....
05/19/2014
Dandy pot roast recipe. I similar that information technology's merely meat without the added flavors of carrots and other veggies. Cooking time was perfect even though my roast was only 2.5lbs. Served it with mashed potatoes and roasted brussell sprouts. It's a keeper!
11/11/2001
Mom would make her famous pot roast for me equally a special meal for my birthday. She passed away last year and I regret not having her recipe. This one comes so close, my recipe card volition read "Mom's Pot Roast". I can't look to have my leftovers tomorrow! Thank y'all Teresa.
06/07/2002
Followed instructions including one previous recommendation to add together red potatoes and carrots when you lot beginning turn heat down. One additional item I added was to shake a footling Cavender'due south greek seasoning over meat at the same fourth dimension. Turned out perfectly! I practice not mean to push the Greek seasoning but have institute information technology to exist the perfect blend of spices in merely almost anything! This recipe is a definate keeper! Two thumbs upwardly!
12/16/2008
Per lots of reviewer's suggestions, I added about ane cup of beef broth earlier putting the roast in the oven. It turned out very flavorful and tender. I roasted it for a little while longer and let it residuum for virtually xxx minutes. I would definitely make this again!
01/xvi/2011
Very moist, and the gravy is good, however, I wish information technology had more flavor though.
11/03/2011
very good...stock-still 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 just non quite to my taste...
11/05/2010
my sons raved over this, said information technology was the best dinner ever!
01/26/2008
The recipe results in a swell roast. I browned the beef roast in a heavy cast fe Dutch oven, and so followed the recipe and simmered the roast for several hours. The event was a moist and tender roast; it was delicious.
10/26/2010
Great olfactory property and taste! I didnt have time to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for 2 hours. Awesome!
01/22/2014
added around a loving cup of red vino. I died and went to sky
02/26/2014
This was SOOOO proficient. Way improve than any tedious cooker roast I've washed. Full of flavor and and then tender. My family loved information technology. I followed the recipe exactly until the terminate. Then I took the meat and excess onions out to utilise the sauce for deglazing. I added 1/iii loving cup of red wine, mushrooms, common salt and pepper and rounded information technology out with butter to have a french sauce at the finish. I poured the sauce on height of the meat and onions. Information technology looked so luxurious!
01/fourteen/2007
I always trust allrecipes.com 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 to add together broth! Tho when y'all get to the last line and information technology says to top with onions and gravy, I'm thinkin' you're not going to get a gravy without a liquid!! I followed the recipe and after the first thirty minutes, I added a half cup of beef broth and a good splash of crimson wine. Now we have gravy. It tasted a little bland so I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to requite it taste and color. Fantabulous...NOW it'southward perfect!
02/24/2003
This made a bang-up cold atmospheric condition meal. I added one package of onion soup mix and 1 c. water. Turn out bully!! The best pot roast I've ever had. Will make once again!
11/28/2010
PERFECT!!! Only a little 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 bones, quick, and elementary way to go a pot roast washed. Tastes swell!
x/06/2010
I loved it!! The meat came out so moist!! And the gravy that it made was fantastic!! Did not change a thing either. This is a keeper!
ten/23/2010
I made this recipe a few years agone and I could not retrieve where I found it. My married man has raved about information technology e'er since! I finally decided to search on this site and I Constitute IT!!! He is begging me to make it again tomorrow for Sun dinner. I can't wait! This is the BEST recipe for roast we accept ever had!!! I did not change a thing!
02/13/2008
This was the BEST pot roast I've ever fabricated! Moist, flavorful, about melt in your mouth. I used one reviewer's advice and followed the recipe EXACTLY. No water or other liquid needed. This one is staying in the front of my personal recipies volume.
01/xiii/2007
SUPER tasty and like shooting fish in a barrel. Didn't have time to practice crockpot so tried this one. Tin can't have traditional pot roast in my firm with out the carrots and potatoes. So I sliced and chopped nigh 4 each and put a little oil and just plenty beef broth to barely cover them to simmer in the dutch oven on the stove, while I seared the pot roast in a different pan. When washed with the searing, put roast in dutch overn, spooned the carrots and potatoes over and around pot roast, did same with onions and bay leafage. AWESOME tender and flavorful, enough juice to make squeamish traditional gravy. Wasn't a bite left. Had spur of the moment company, fabricated some egg noodles to surround it. Everybody was happy campers. May never utilise the crockpot version again.
12/24/2010
Wow! That's the all-time way to sum upwards this recipe. I didn't exercise anything unlike, but followed the directions. My family admittedly LOVED information technology! Easy to make and has fantastic flavor.
11/xx/2011
I have tried a lot of unlike pot roasts and tend to lean more than to the fancier recipes, wine, unlike spices, etc. Decided to try this recipe, I added 2 russet potatoes and 3 big carrots, cut in half and in thirds, use Kosher salt, and eyeballed it, this has to be ane of the best pot roasts I take ever cooked, thanks for a elementary, like shooting fish in a barrel and tasty recipe.
11/ten/2002
I've tried to make this recipe twice and both times it has come up out difficult and flavourless. I am usually a good melt merely not so skilful with beef. I would not try this recipe 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 ago. I deglaze the pan before adding the onions and garlic and too add about a cup of beef stock. I have also on occasion added sliced mushrooms. Perfect results every time. Thanks for the mail.
07/01/2011
Very elementary and very yummy. I didn't melt my roast as long b/c it was smaller. I think side by side time I'll add some babe carrots to the pot towards the finish 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 again.
04/06/2010
Wow! Every bit a dominion I do not 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 buying 1/8 of a cow and was saving the roasts until last, equally this is the worst role equally far as I'm concerned. Simply this recipe was not but easy, it was expert! I followed the recipe exactly and it was a hit at dinner.
01/15/2008
Used my bandage iron slow cooker. I call back you tin use any practiced size roast w/ this recipe. Brand sure to chocolate-brown for 4 min. on all sides, very important to proceed meat juicy. I also added veges to lesser of pan,with fresh basil and oregano.westward/ 1 can beefiness stock. I used meat tenderizer westward/ spices forked into meat. ii packets of onion soup mix west/ water. I as well would cut time to 15 mins 325 and 1 hour at 275 then let sit for xxx.
12/21/2010
Splendid recipe! I was hesitant about the chuck roast but was pleasantly surprised at the tenderness and taste! I just added seasonings, potatoes, carrots and Marsala wine for marination. Enjoy!
07/01/2005
Made this pot roast last night and was very surprised. Normally I practise not like meat overcooked (which is unremarkably the instance with potroasts). This turned out moist and even slightly pink. I did perk it up by calculation one/iv cup each of crimson wine and beef broth. Thanks for an excellent recipe.
09/21/2010
Unproblematic, flavorful pot roast. I've made them in the past with added liquid, however I do prefer information technology without as it seems to intensify the flavor of the roast. This fabricated an splendid gravy with the drippings; I used a scrap of water, clear-jel (modified cornstarch which turned out perfect), and a dash or two of sage and pepper. I have 5 year old picky twin boys, and a choosy husband. They virtually licked their plates make clean. :)
11/05/2010
Very good standard recipe.
10/11/2007
I wasted a xx dollar roast on this recipe. I thought I would change it up a little and try something new and I HATED IT. The meat wasn't even close to beingness done, it 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 extra fourth dimension for a melt in your mouth roast.
07/fifteen/2003
I gave this an average rating because it might be partly my mistake that I did not like the meat. The meat was tough merely I used a bottom round roast which is generally bacteria than a chuck roast. I did add the Lipton onion soup mix and 1 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 nice gravy.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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