Instant Pot Slow Cooker Beef Roast Recipes
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03/xvi/2012
I loved this. I followed information technology to a tee with the exception of using a boneless 2 pound roast (I'm a 1 person family unit). I used the other ingredients at their original volumes though and it fabricated an absolutely crawly mushroom gravy. I served it over egg noodles. The leftovers were fifty-fifty improve! The house smelled astonishing while information technology cooked. Truthful comfort nutrient and a keeper recipe. Thank you, Chef John!
08/28/2012
I'm a fairly skilful dull cooker user and have made many a pot roast in mine. I have to say this recipe went so far across my expectations as to be astounding. The true middle of this recipe is the braising of the beef. I went beyond my usual Carmel colour and went ahead to an almost blacked meat. The reward was some of the most beautiful sauce I've ever had in a pot roast. Virtually 1/2 an 60 minutes before completion I added several quartered potatoes just considering and the sauce made them the other star of this corking repast. I've used several of your recipes over the past year or and then only really wanted to provide comment on this one equally 1 of your finest. Good old fashioned America cooking on steroids! Thanks for all yous practice Chef John.
04/xvi/2012
Okay for the near office. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is not necessary- use a nonstick pan to brown the meat. If you want to use flour to thicken the liquid, it should be added near the finish- long cooking volition destroy most of it's thickening ability.. I have no idea what the food industry has against beef stock, but information technology'due south a meliorate choice hither (and many other places) than craven.
10/eighteen/2013
I've made this recipe twice, both times its turned out fantastic! 2nd time I made a few tweeks based on other reviews. I used a 3.xiii pound boneless roast (for two people with leftovers) and seared it until well-nigh burnt on both sides, ie got prissy dark coloring and a nice crust on the roast. Just additions/changes I did were: I quartered Yukon Gilt potatoes (like vi-viii potatoes) and put them in with the celery and carrots at the bottom of the pot. I put the roast right from the searing pan into the crock pot on meridian of the veggies and permit it rest in there instead. I used Beef Broth instead of Chicken Broth and got a slap-up rich flavor and I added i Tablespoon Low Sodium Worcestershire to the mushroom/onion/broth mixture and permit simmer before I poured over the meat. It smelled great when I walked in the door and made a keen dinner (and leftovers) on a cold October night afterward work! Highly recommend!!!! Thanks Chef John!
05/thirteen/2012
Great recipe, and the mushrooms/onions/garlic mixture on tiptop of the meat is great; I used this as a footing for my crockpot pot roast today. The but things I did differently were to use beefiness broth instead of craven goop (seems a improve fit, reinforces the beef flavor), and deglazed the mushroom/onion mixture with 1 cup of cherry wine (scrape the bottom to become all the good bits, then simmer until the wine is reduced), and then used just ane cup of beef broth. Nothing smells better than pot roast cooking all day long in your domicile! I posted the recipe and photos in my web log, world wide web.culinaryspirits.wordpress.com .
04/06/2012
This was the best recipe i have found then far. I take been trying for so long to brand a tender roast and end up with something quite similar to a brick... In this recipe I put the crockpot on low instead and used chuck roast with a lot of marbling and information technology was astonishing! Give thanks you Chef John!
04/15/2012
Someone mentioned nigh non tasting the fresh herbs. fresh herbs should exist put in towards the cease of the cooking time, otherwise they lose their intense season. Maybe more should be added towards the end.
03/22/2013
This recipe is a real winner!! Be sure to follow the directions through and you lot will be extremely satisfied. Information technology takes about 20-xxx to prep the meat and sauce before y'all add it all to the crock pot. And so if you're making it earlier you leave to work, remember that. Once I came dwelling house, it was perfectly tender and ready to eat. I removed some of the juice in the pot and fabricated a easy gravy. Commencement with the roux, equal parts butter and flour in sauce pan, whisk together til information technology looks similar frosting. Then slowly add the juice that you removed from the crock pot. Add together salt and pepper to gustation. Let simmer and eddy til it reaches your desired thickness.
04/07/2012
Great dinner and leftovers make a great stew for subsequently on. I brand one add-on. I add two tablespoons of Sweet Vermouth.
03/31/2012
This was delicious, no demand for gravy,the mushroom mixture really keeps the meat tender and very flavorful! My husband loves to serve with egg noodles and red cabbage. Reminded me of Sunday night family unit dinners when I was a kid only better, a family unit favorite!
04/03/2012
We liked this dish very much. It did indeed need salt pepper after cooking. I likewise wish I could've tasted the rosemary and thyme more. Mayhap I will attempt calculation a bit more than adjacent fourth dimension. Any suggestions? I followed the recipe except using a top roast and adding cherry-red potatoes to this dish, excellent!
07/26/2012
Delicious! As suggested past other reviewers, I substituted beef broth & red wine for the craven broth and threw some peeled, quartered potatoes in the ho-hum cooker near 1.v hours before the end of cooking. Besides, I used a 3 lb boneless chuck roast. The encounter was tender and the sauce/gravy was delicious! Will definitely melt again!
04/15/2012
YES Yeah Yes!!!!! (i added a splash of cherry vino with the chicken broth...ok maybe more than than a splash) You have to sear the meat as John says, information technology gives it depth. I have also made this using herbes de provence for the seasoning
02/21/2012
Soooo good. I used rib roast in place of chuck roast. My family loved it.
03/30/2012
Loved this receipe. Used what I h on hand then used boneless roast, canned mushrooms vs fresh, added sherry vino to goop. I honey vegetables so doubled carrots and celery and added some potatoes I had on hand.
04/16/2012
My family said this is the best roast I have ever made, not actually any "leftovers" left. Followed recipe exactly except I had to use dried herbs and after reading previous reviews, I added a little more common salt and pepper. I got a late get-go then concluded upward cooking in oven at 250* for about 4-iv.five hours. They didn't even desire to carp with eating it over noodles or mashed potatoes. Next time I will add potatoes, simply will have to employ larger roast if I want leftovers or program to feed more than just my husband and 11 year old son as they devoured a 2.5 lb roast. I wasn't sure about the chicken goop, but the rave reviews erased my doubts and the house smelled fantastic!
12/21/2012
I used a 3 lb. boneless tip roast and omitted celery due to our personal preferences. I also used jarred pre-minced garlic, dried herbs, pre-sliced baby bella mushrooms, and just nether 16oz. infant-cut carrots to brand information technology easier. I'chiliad no chef and accidentally added the love apple paste before the flour, LOL, but this roast was delicious! I didn't even carp trimming the meat like I unremarkably practise (was running out of fourth dimension for it to be fix for dinner) and the fat literally merely brutal off the meat when pulled out of the cooker. The resulting liquids resembled a sauce or gravy of sorts, and was tasty on the mashed potatoes. This recipe is the very beginning thing I've always cooked in a slow-cooker. (Grandma's '70s iv or 5qt. former-schoolhouse cooker lol! Thanks Grandma!) I love that this is the simply roast I've constitute and so far that included rosemary (my absolute favorite herb) and also thought it was super cool that information technology did Not include creamed soup or liptons onion soup mix (not that I'm hating on those recipes... they are really yummy too!). Thank you for such a delicious addition to my recipe box. I'm certain information technology volition be a recurring meal for us hither! :)
07/23/2012
Cooked a iv½ lb boneless roast (that came tied from the butcher) for 7 hrs in the crock pot, for four people, and it turned out Keen! Anybody agreed that it was the best roast and best gravy they had ever eaten; even after we were done, we stop ourselves from picking at the leftovers. The roast was literally falling apart and had it non been tied, I could not have gotten it out of the crock pot. I followed the recipe exactly, except I used ½ cup red wine and increased the chicken stock (concentrated) to 4 cups.
03/31/2012
Simply Delicious! Fifty-fifty my 11 yr one-time who hates anything other than hamburgers asked for seconds.
04/17/2012
Best pot roast I have e'er made. I did double the amount of fresh thyme and rosemary as per another reader's suggestion. The gravy was spectacular; I loved the fresh gustatory modality without the overload of common salt you lot go when you lot add dried soup mixes or condensed soups. Served with yukon gilt mashed potatoes. Awesome meal!
x/21/2012
I seasoned with tenderizer mccormicks steak seasoning garlic salt onion table salt basis pepper. Floured and seared. In same pan sautéed onion and garlic. In slow cooker one tin beefiness stock add roast put bundle of onion soup mix w/ a trivial water then add onion and garlic. Keep on low until it simmers lower to keep warm. Add veges to crock and turn dorsum to low. When simmers plough dorsum to keep warm. Moist not over cooked.
07/12/2013
I was psyched by all the rave reviews on this recipe. The kickoff seemed fairly labor intensive for cooking in the crockpot (I normally stick to the "but dump everything in" kind of recipes) only figured if it helped me make a decent pot roast, it would exist well worth it. Unfortunately, my labors did NOT pay off. I followed the recipe EXACTLY with the exception of using stale herbs vs. Fresh. My pot roast came out very dry, and when I say very dry I mean we could inappreciably consume information technology.
04/17/2012
I simply made this and information technology was not bad. I didn't modify a thing and it was perfect. Thank you for the great recipe.
08/01/2012
My kickoff attempt at a crock pot roast - absolutely fantastic! I don't like mushrooms, only it was all the same amazing. Cooked pretty much every bit the recipe stated except that at the end I added some cornstarch/water to aid thicken my gravy. My cut of meat was a Beef Eye Round Roast, 3.52 lbs. I cooked on high for 5 hours, so reduced to low for probably another hour.
04/eighteen/2012
THE BEST POT ROAST!!!!I used 1 can of chicken broth and iii/4 loving cup of scarlet wine. Cooked it on top of the stove for 6 hours. Sooo expert!
10/13/2012
Another hit! As Chef John indicates in the video, using the correct technique is important. Definitely worth the time to requite your roast a skilful sear along with prepping the mushroom and onion to a caramelized state prior to adding to boring cooker. Only pocket-sized alter I fabricated was to use 2 cups (homemade, no sodium) chicken broth and ½ cup dry reddish wine. If you're using the vii-bone roast, program to spend some time skimming off the fat. Served over extra wide buttered egg noodles.
09/sixteen/2013
This is the best pot roast I take ever made. All I can say is wow. Reminds me of the style my mom made it growing up. Tender pot roast, wonderful flavour and a skillful smelling house besides. Fabulous served over mashed red potatoes with the bootleg gravy on top. No changes for me, I like information technology the way it is.
04/16/2012
This is the same basic recipe I have used all my life. I have Ever felt anytime you braise whatsoever meat in a crockpot or in the over, it's important to sear the meat (with well-seasoned flour) to help impart additional flavor and color. It also helps to thicken the sauce/broth which is makes a groovy gravy.
05/08/2012
This recipe was absolutely amazing! I wasn't able to notice a 5lb bone in roast. I used a 3lb boneless. I also didn't use mushrooms considering of a food allergy. The meat was moist and tender and so delicious! I strained the juices and added a flour slurry and made a gravy. I likewise added small-scale white potatoes and had a complete repast in the one crock pot! It was delicious. My boyfriend devoured it. I would absolutely brand this once again.
06/eighteen/2012
Merely made this for dinner with guests and information technology was a HUGE striking. I've made lots of roasts and this was pretty much the best I've had. I used a three pound sirloin roast, cutting the chicken broth a bit and added a half cup of ruby-red vino. Too used dry vs fresh rosemary and thyme. Flavor was fabulous.
01/10/2014
Loved this recipe as I LOVE all of Chef John's recipes!! I always add to my recipes, just because that'due south who I am LOL.. anyway, used a 6 lb boneless "English Roast" cause that is all I had on mitt, added one-ane/2 cups of ruddy vino to deglaze pan after I added the tomato paste (a flake more than than called for), added fashion more carrots, mushrooms and garlic (crusade I have a big eatin family), added "quartered" red potatoes about one-one/2 hrs prior to turning the crock pot off (because I was lazy and didn't feel like making mashed). I turned crock pot on lowest setting and cooked all mean solar day YUM YUM!! As well, no fresh spices that day so I used dry. I am not a lover of THYME, then I will leave that out next fourth dimension haha(PERSONAL Option!!!). Also I always add together more spice than recipes phone call for, just considering we like a LOT of spice!! Adjacent day, served dish with spetzle and OMG was information technology GOOOOOOD! Cheers Chef John for another GREAT RECIPE! LOVE YOU MUCH :) and Bon Appétit!
08/x/2012
And so like shooting fish in a barrel and very good! The beef was so juicy and tender - it cruel off my fork! We didn't take all the vegetables so we added broccoli and I also added potatoes, because I couldn't imagine pot roast west/o potatoes!
04/fifteen/2012
Delicious! Looking for a practiced home cooked beef meal? Thank you lot Chef John.
06/09/2013
5 stars for tasting good and for being a slow cooker recipe that doesn't have canned soup or whatever other processed food. I take had such a difficult time finding boring cooker recipes with whole food ingredients, and I volition use this one as a guide to experiment with as I try to expand my slow cooker repertoire. Effort this instead of the one with 2,000+ reviews that does no more than throw a can soup and a seasoning packet (both loaded with msg, cholesterol, and preservatives) into the crockpot. It tastes way better, it's manner healthier, and it only takes almost ten more than minutes to put together. I am not a fanatic when it comes to eating "naturally," just I practise similar to eat real food.
01/19/2014
I usually make pot roast in a cooking bag, merely tried this recipe for a change. We were delighted with the tenderness of the pot roast, and it made a dainty gravy later on I removed all the yum-yums in one case the meat had been removed. I added cut-upwardly potatoes with about 90 minutes left to make certain they were done and that worked out well. The cooked-downward celery made a smashing topping over the meat after carving it. Next time I recall I'll endeavour beef stock vs chicken stock, just to see of it'due south whatsoever better. Recommended!
04/ten/2012
This was fantastic! my daughter wanted seconds! :) Look forward to making information technology again...and once again. Thanx!
06/17/2013
This is WAY labor intensive and actually didn't merit all the work. I'll stick with my basic broth and Italian seasoning over a beef roast with cut-up veggies in a crock pot. Takes ane/4 of the time and the flavor is amend.
03/xviii/2012
Wow what a skillful, piece of cake, and wonderfully comfort nutrient dish! I fed our family and the neighbors on this delightful mean.
10/07/2012
I usually love Chef John's recipes, but this one left me kind of flat. I was trying to find a way to use my slow cooker that didn't involve cream of (fill in the blank) soup. I believe the flour on the meat created sort of a messy consistency to the sauce at the end. Also, this is a rather greasy cut, and the boiling that takes place in the deadening cooker merely distributes all the fat into the other ingredients. I adopt a tiresome oven roast. The meat was tender, and I had enough of sauce using but 1 and i/2 c. of BEEF broth. In fact, I call back my 5 quart cooker would have overflowed with ii and 1/2 c. of liquid.
08/11/2014
My first time making beefiness pot roast. I have decided to add together potatoes forth with a touch of fish sauce for deeper tasting. It is soooooo gooooood. I will make information technology again. Thanks for the swell recipe!!!
01/25/2014
But OK, I didn't notice any difference in flavor from when I would just common salt and pepper the meat and throw in some carrots. Actually, I thought the celery just doesn't belong with roast beef.
eleven/30/2012
I knew right away that this recipe was from an experienced chef. If y'all want the flavor yous have to have a few actress moments and steps to sear the meat, saute the onions etc.etc. The terminate consequence is that a unremarkably tough piece of meat has been tenderized and the combinations of flavors is amazing. The only thing I did differently was I used abode fabricated organic beef broth (cause I had information technology) and crimson vino. (also I take the time to cook my mushrooms in butter till they are brown and crusted with sea salt and then add the wine and scrape upwards the tasty bits) OOOh La La!!!!
02/23/2014
Really very good recipe. Used beefiness broth instead of craven goop, and stale herbs instead of fresh... And boneless rather than os in... Its all the same was fantastic! The prep is very important... Makes all the difference I believe. Thx for posting!
08/24/2014
Thank you for a lovely alter to my wearisome pot roast recipe. I used a large London Bake and cooked some minor organic potatoes separately in a lite chicken goop. Since my roast was only three lbs, I had room to add together them at the end. Meat has get so expensive, and beingness a fitness nut, my kids honey when I add potatoes to anything. It helped stretch my upkeep. But loving the mushrooms. (I likewise pulled the meat autonomously when it was washed. Keeps the meat with the meal. Another budget stretching flim-flam.)
08/09/2014
Growing up, pot roast was a Sun dinner staple. It always smelled delicious, but information technology really didn't taste like much of anything. Then, for years I was anti pot roast!! I stumbled upon this recipe a couple of years agone and now this is in our regular dinner rotation. I make this recipe completely every bit written and would not change a affair. Cheers Chef John!
03/xxx/2012
Delicious!
09/23/2013
Very good recipe! I did modify information technology though. Mostly considering I can't accept pot roast with out potatos. The residue of the tomato paste would have been wasted if I but used 1 TBS of information technology, same with chicken broth. Modifications: 1. I used less than 5 lbs pot roast and information technology was boneless. 2. I added potatoes. 3. I put the whole small can of tomato paste and whole box of chicken broth in and added more flour. 4. I used dry rosemary and thyme. (all i had). Those are minor changes for a pot roast. It was very expert and I've made it twice and so far. I make it at night, cook till morning time, then reheat in crockpot for dinner. Simple and delish!
05/24/2012
I used a three lb rump roast (had on hand) and used the rest of ingredients equally listed. I didn't have fresh rosemary or thyme, so I put 1 teaspoon of each in the mushroom sauce. I cooked information technology on high for three hours and and so iv hours on low...nonetheless wasn't fork tender, and so I put information technology on high again for another 1 i/2 hours. Finally started falling apart (it was a pretty thick piece of meat). Sense of taste was awesome, merely it did need more table salt. Served over egg noodles. Thanks for a great recipe!
03/27/2012
this is Best pot roast recipe ever!! The only changes I fabricated was to finish cooking in the oven instead of the slow cooker (I didnt accept a lot of time. I also seasoned it with a little meat tenderizer. My husband and I enjoyed every seize with teeth. This is a keeper.
10/12/2014
Excellent! Followed the recipe as written with the exception of using dried herbs instead of fresh. Using my faithful Dutch Oven, I baked this, covered, at 300 degrees for several hours - adding the carrots and celery afterward the first hour. Served with mashed potatoes -very tender and tasty - thanks, Chef John !
03/21/2012
This was so skillful, the whole family loved information technology...fifty-fifty my kids (two and 5)! Thank you for the recipe and video, Chef John!
04/15/2012
Very expert - I did modify it a bit - I left out the mushrooms and carrots because I didn't accept any on hand. And I used a boneless cutting and dried herbs. But it was very tasty and a large hit with the family unit. I strained the juices and thickened them a chip with a flour/milk mixture to make gravy and served with mashed potatoes.
09/eleven/2013
Wow!! This is an incredible recipe. I used a 3 pound boneless chuck and it melted in our mouths. It made a delicious gravy too. I followed the recipe exactly and served it with boiled potatoes. My family couldn't get enough.
09/08/2013
One word: Astonishing. I didn't change one thing- followed it every step- and it was flawless. This will exist my go-to recipe for pot roast. Thank you so much for sharing!!
05/24/2013
Splendid! I prefer to cut the beefiness into chunks most 3in cube. This way you tin can get the seasonings and flour on all sides. You can add a half-cup of burgundy vino for "bourginon" flavor.
09/07/2014
The key was definitely in searing the meat. Best pot roast I have washed and then far, amazingly tender meat and vegetables. I will definitely make information technology again. Thank you chef!
10/xx/2012
No one believed that this was my first fourth dimension making pot roast. The meat was tender and flavorful, merely how information technology should be!
09/xix/2013
If I don't desire to utilize onions, do I still put the butter in?
09/05/2014
This was my get-go endeavour at making pot roast and it was perfection over mashed potatoes! I couldn't find a bone-in chuck roast and then I used boneless and it was fantastic. My beau said information technology may be his favorite meal ever.
04/22/2012
A petty bland..
03/10/2013
This Slow Cooker Beef Roast recipe was wonderful! We are living in Republic of korea for the adjacent year, so this was a wonderful "feel like home" dinner. Since beefiness is so expensive here, we were fortunate to exist visiting relatives at Kunsan Air Force Base, where we were able to get some U.S. beef. Thinking I had everything now to make a wonderful dinner, I realized that I did not have any tomato paste, so I decided to substitute information technology with a teaspoon of Korean 'hot pepper paste.' WOW...now that gave information technology a boot. I didn't have whatsoever celery, then I used carrots and potatoes on the bottom. Almost 10 minutes before nosotros were set to swallow, I added some Korean dumplings to the top of the roast and simmered them in the juices. Needless to say...Information technology was a hit with my husband and neighbor. If you lot can't exist at domicile, yous can sure make the all-time of information technology with this recipe. Thanks Chef John!!!
09/09/2013
My beginning even pot roast. Admittedly succulent! Worth the wait! My hubby loves information technology. Information technology'due south a healthier version than using dry onion soup mix and canned cream of mushroom soup. Two thumbs upwardly! :)
09/12/2012
I followed this recipe exactly. This is honestly the best ho-hum cooker roast I've ever eaten. My hubby literally didn't talk for 5 minutes and licked the plate clean. Thanks for the PERFECT recipe - like shooting fish in a barrel to follow and delicious results!
08/27/2014
Absolutely amazing--finger licking good. I volition definitely make this recipe again.
09/01/2014
I made this today and it was succulent. The succulent odor tempted united states of america all day while information technology cooked. I cutting up my meat (a nice slab of chuck roast) and seasoned it with all the seasonings in the recipe plus powdered onion and garlic since I hate the texture of the "real" things in my oral cavity. It was so good that I forgot to take a motion picture! Then mine is of the tiny bit of leftovers in a plastic container :) and so yummy!
04/29/2012
I was looking for a pot roast recipe I could adjust for my Mom's gluten intolerance and this was it! I used corn starch instead of flour and left out the mushrooms as my married man doesn't similar them. I will brand those separately with salary and onion. Added nearly one/4 cup red wine and homemade chicken stock. Information technology smells divine! I will also make mashed potatoes, creamed spinach and boston lettuce with sour cream herb dressing---super YUM for a sun dinner.
eleven/twenty/2012
YUM!! I especially liked the flavor of the mushroom gravy/sauce. It tastes similar to Campbell'south Golden Mushroom soup, which is non always available at the store. I remember I'll utilise this recipe from now on. Information technology's even better and you can control the amount of salt, and other ingredients. I as well used a smaller chuck roast, without a bone. It was so tender. I removed the roast from the crock pot at about vii hours. I also was cooking pocket-size red potatoes which I removed from the pot at most 4 hours. (If I was not going to be at home, I would not put the potatoes in for the full day.) Typically, I add bay foliage to pot roast, but did not miss it at all with this recipe. I loved information technology Chef. Keep them coming!!
08/05/2012
Pretty good!
01/19/2014
This is the third time I have made this recipe. It is by far the best pot roast recipe I accept ever made. Full of flavor and the gravy is slap-up over mashed potatoes. I agree that searing the beefiness is key. The tomato paste adds that picayune something and sautéing the onion garlic and mushrooms adds a lot of flavour. I also sautéed the celery. This is a permanent role of my recipe box. Thanks for the smashing recipe.
12/12/2013
Unfortunately I wasn't all that impressed with the dish even though I not just followed the instructions but when I found it lacking in sense of taste I added some more herbs. Besides the gravy was sparse. I did however enjoy it the following day when I added more than veg and thickened the gravy. I did await more taste especially later taking the time to brown etc on the stove first. Information technology is and then interesting to read other reviews and so have expectations non met.
03/06/2014
Dear it!! I actually try to stay away from canned or packaged soups and this pot roast turned out great. Chef John did it again!! Give thanks y'all!
02/25/2014
Chef John y'all've outdone yourself with this one. Absolutely amazing and tender pot roast.
02/06/2014
This was very good. Made as directed with the improver of actress herbs towards the end and put potatoes in during the final 1 hour one/2. I happened to make it on a night of a huge winter storm hither and THE only piece of meat left in the store was three.5lb meridian roast. I Hate carrots. These are excellent in the slow cooker for hours in the gravy. Cook in your mouth good, and then if you lot have kids who won't swallow their carrots, try this.
07/09/2014
Oh. My. GOSH! This is the best pot roast I've ever had (sad, mom). The simply pain is that you have to cook the onions and sauce earlier hand which makes it hard to do on a weeknight. I made the sauce the nighttime earlier and kept it in a carve up container in the fridge. In the morning, I poured the sauce over it and then put tiny Yukon Gold potatoes on superlative (I take a small crock pot). I put information technology on low for about 3 1/2 hours and when I got home, I turned it on high for some other four hours. Recollect, mine was common cold from being in the fridge. It was perfect. The meat is crazy tender and the potatoes were soft without being mushy. Will definitely make again - hopefully I don't lose is recipe!
04/xix/2012
Fantastic! Served over hot buttered spiral noodles seasoned with garlic powder. Also, had it with a side of cottage cheese with fresh chives mixed in. Wonderful compliment to it ~ Kids and Hubby loved it. Sharing with all of the ladies at work! Thanks
01/07/2014
Served this for company. Information technology was fine, only didn't stand out enough for me to plan to make again. Followed the recipe.
01/04/2014
It turned out good, but like some others, I didn't really gustation the spices at all (me having to utilize salt and pepper after the meal is cooked....rare for me!); thus why I gave it 3 stars instead of 4 or 5. Nosotros followed the recipe almost to a T...we omitted the mushrooms out of personal preference, and added some sliced potatoes, because having a roast without slow cooked potatoes just didn't seem correct. But thank you for the recipe anyways!
12/xvi/2014
Astonishing POT ROAST!!! I Volition Brand IT ALL THE Fourth dimension Like THIS!! no soup mix or pot roast seasoning package. And perfectly seasoned!!! Only had to add together a pinch of salt when I served information technology but its improve to add together to the the roast rather then beingness overly salty when its washed!! It turned out amazingly tender!!! the flavour was fantastic! I used baby portabellos for the mushrooms and it gave the roast a nice rustic flavor! my married man ate ii servings!! My two year former son even ate it and my four year old daughter loved information technology! GREAT RECIPE!! If I could give it ten stars I would!!!
12/17/2014
This made a very tender roast with astonishing gravy--I used beef goop instead of chicken. If I made this again, I would decrease the cooking time or melt on low. My roast came out quite dry. I only cooked it on high for iv hours, then switched to low for 2 hours, but I approximate I still let it melt likewise long.
x/04/2014
Can I offer my ain variation of pot roast? Just fabricated this by calendar week for a company dinner. Used a tin of ale, foam of mushroom soup;onions, potatoes, multi-coloured carrots; lots of italian seasoning;ane packet onion soup mix( instead of salt) 5-6 cloves of garlic; rosemary and bay leaves(removed after 3 hours)5-six squishes of Heinz Spice Ketchup: and almost ¼ c maple syrup! And yes, contradistinct seasoning as information technology cooked on high for about 6-7 hours. Fabricated oodles of gravy and meat was tender and very yummy! The vegs were wonderful. Served with asparagus which I roasted with olive oil and parmesan cheese. Improvising sometimes really works!
03/09/2014
I merely made this and information technology was fantastic. My roommates loved it. The only complaint I had was that prep actually took an hour. I'm either non very experienced or I forgot to hire someone to pre-cut everything. Aside from that I highly recommend it.
09/xiv/2014
OMG! I'chiliad not a beef eater commonly, but my roommate is, so I bought a bract roast on auction. I followed the recipe, only substituting the chicken goop for vegetable broth (it'southward all I had on manus), and information technology turned out perfectly. I made a plate upward for my neighbor who was feeling sick, and I got a voice message from her saying merely this: 'YUM,YUM,YUM,YUM,YUM,YUM...!' I served garlic mashed potatoes with the gravy and it was delicious. The browning of the meat fabricated all the difference, I recollect. Thanks for posting this!
02/01/2014
This was fantastic!! best pot roast always! Everyone in the family loved it!! We eliminated the mushrooms crusade nobody likes them.
09/28/2016
I followed this recipe to the letter. It was and so easy and I actually had fun making it. I am Not someone who you would call a melt. In fact, I am about equally novice equally they come up. Because of an injury that has me out of work, I take taken over the cooking in my business firm. I have e'er been able to cook the elementary dishes, but, now that information technology is my duty, I have had to step it up. This being said, I can't stress plenty how Easy this recipe was to make. Everybody in the business firm says that this was the ABSOLUTE Best POT ROAST that they had EVER HAD. Can't wait to try it over again.
09/05/2013
Wonderful! Didnt change anything ....... so good!
02/22/2015
Another winner from Chef John! I made this exactly equally written, except my roast was simply over 2 lbs. and I didn't take fresh herbs, so I used 3/4 tsp each of rosemary and thyme. I too added a niggling Montreal steak seasoning to the salt and pepper before I seared the meat. I cooked information technology for 6-seven hours on high. It was delicious.
08/05/2013
Absolutely delicious! I used boneless chuck roast and doubled the amount of mushrooms. My family is asking for this repast once again this calendar week.
ten/06/2013
I am certain this is a five star every bit is. Still, I did make some modification. I used 2 cups low sodium beefiness broth and a cup of scarlet wine instead of the craven broth. I used a a boneless roast. It came out amazing! Information technology takes merely a little more than effort than some recipes but so worth information technology.
03/02/2014
I wanted comfort food and this recipe delivered. Pot roast is a favorite of mine amd this was so easy to put together. It was reaIly simple to prepare. The only divergence, I was making for a weeknight dinner then I cooked it on low for about ten hours. It was so tender and delicious. I served with mashed potatoes, carrots and sauteed spinach. Definitely will be working this into my rotation, I forgot what peachy weeknight meals you tin make with a slow cooker. Thanks Chef John!
01/12/2014
Loved this recipe, and have made it at least 12 times then far, and later trying to get in improve i've done skilful things and non so skilful things. First, heavily season the meat earlier the sear, try using larger chunks of salt if you lot can. 2nd, Use peanut oil instead of vegetable oil, gives you a better sear, and tastes better in the final product. 3rd, add additional salt, you can try dissimilar things, i add about a tablespoon of soy sauce, only its upwards to you. Do not add more than 1 tablespoon of tomato plant paste, this will brand the roast taste sweetness, and the meat will flop apart. make sure the meat stays in the slow cooker for the full time frame, fifty-fifty if you practice get a boneless chuck roast, and always de-fat the roast before serving. This terminal matter is just something i've noticed, try to use a smaller pan for the sear, I use a x", helps hold in the moisture as the heat drops less when the meat is added (you'll find less bleeding in the pan).
07/21/2012
Very tasty. Had never fabricated a pot roast before, and it turned out wonderful. I only wished I had started making it at nearly 9 in the morn, so I could have let information technology cook in the crockpot for another hour or then to see if the meat would be even more tender and yummy. Cheers for the recipe and video! My family unit loved it :)
12/25/2012
I tried this for the first time today and information technology was wonderful. I added corn starch to the left over juices and information technology made the most delicious gravy; no additional seasoning necessary. I didn't modify a matter and will be keeping it for future use!
03/02/2014
omg sooo proficient the whole family loved information technology. very filling. nosotros served information technology over mashed potatoes.
11/30/2012
Easy & super proficient, I didn't alter a thing & it turned out perfect!! Thanks for the crawly recipe!!
09/11/2012
Very delicious !! I cooked at the conventional oven for 4 hours on a 250F temperature. It was very tender and moisture. Added more common salt and pepper in the end. Added also all more than thyme and rosemary in the centre of fourth dimension.
09/eighteen/2014
Fantastic. I added turnips but other than that would non modify a thing! If you lot similar roast on the medium rare side I would decrease the fourth dimension to 4 - four 1/2 hrs.
11/02/2014
Made information technology today and it was the all-time!!!! Considering I'm Hispanic and dear spices, I fabricated my own rub for the beefiness other than that followed every footstep. It was tender, flavorful and the gravy according to my hubby was PERFECT!!!
10/06/2014
Good for the tenderness of the meat and vegetables, just 'light' on the flavor. Using beef stock or beef stock and red wine would definitely arrive richer. Calculation a bouquet garnet for subtle bawdy tones could besides exist a plus. Easy to follow, hearty a
01/13/2014
IT WAS Delicious
Source: https://www.allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/
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