How to Cook a Beef Eye of Round Roast in the Crock Pot
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08/twenty/2000
This is one of the offset recipes I constitute on allrecipes.com several years ago and I've been making it ever since. My recommendation: DON'T CHANGE ANYTHING. When people mutter that information technology's tough, but they added water, it'due south their own mistake! Don't add h2o or broth. Don't add potatoes or carrots. Don't even modify the amounts on the common salt and pepper. Just do exactly what the recipe says and you will be happy with the results! I always am...simply 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, beef goop etc. -- a recipe that allows one to savor the flavor of the beef. This is it! Followed the recipe as given, although my chuck roast was just 3 lbs. The roast came out very juicy and tender with a succulent flavor. There was a lot of juice in the pan, but it'south a stretch to call it 'gravy'. You'll have to thicken and flavour it to get a traditional dark-brown gravy merely there's plenty of juice to work with. For those who have issues, two suggestions: 1) chuck roast is one of the cheapest beef roast cuts and I've only been satisfied when purchased at a good butcher shop. The 1's found in the grocery shop commonly cook upward pretty tough and/or dry out. I've likewise had skilful luck with chuck roasts from Whole Foods. 2) Make sure your roaster/dutch oven has a tight plumbing fixtures hat AND is sized for the roast. If the lid is loose or you use a roaster that holds a 25 lb turkey, the pot roast volition turn out dry out. Great and easy recipe.
03/09/2003
This was first-class...but I'm happier with the success of the gravy that was produced from this!! Thank you 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 niggling by adding some cornstarch (very picayune) merely I presume its b/c I added a piffling too much beef broth. Excellent sense of taste, texture and overall, was much easier than I thought information technology would be!! Very excited to make this once again!! Thanks Teresa!!
06/03/2005
My family loved everything almost this recipe. The flavor was outstanding. I concur with others, FOLLOW THE RECIPE Every bit WRITTEN. Become alee and add some other spices per your gustatory modality but sear the meat as directed and and so season. I added some flour to the strained meat drippings and the gravy was wonderful. My husband commented that it was the best roast I've always made. I unremarkably practice a roast in the crockpot but non anymore!
02/18/2006
Neat recipe! I used nearly a 3 one/2 lb Boneless Chuck Roast and I cut away the largest parts of fatty. I seared the meat as directed and added 2 cups of beefiness broth (I use the powdered bouillon, so I used 2 packets to make the 2 cups of broth) and put it in the oven for the first 30 minutes. When I turned down the temp, I added the seasoning and veggies. I used 1 onion, about ii teaspoons chopped garlic, 1 dark-green bell pepper, 1 whole bunch of celery, baby carrots, red potatoes and ane bundle Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere's Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't employ the bay leaves. I just covered the Dutch Oven with foil and allow information technology go for the next 1 1/ii hour. It was FABULOUS!!! I can't look to eat it tomorrow!
07/xx/2002
This recipe is FANTASTIC!! Easily the all-time pot roast I've ever fabricated! This besides freezes quite well - simply cool and slice and package with a little of the "gravy" in a freezer zip-top pocketbook.
12/31/2011
I made a couple pocket-size 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 also added one/2 loving cup quality beef broth and poured 1/4 loving cup burgundy wine over the roast before roofing it (partially because a) I did not want a dry out pan under my roast, I knew from experiance that you want some liquid in the pan to aid melt the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that flavor is always a plus). I did Not add the additional salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of 1 whole roast, at that place's i plate total of leftovers to fight over tomorrow. Nosotros loved information technology. Annotation: Covering the roast is a MUST. You don't embrace it, yous will accept a hockey puck instead of a roast. Take it from someone who did this one time or twice when get-go making her own first roast.....or two.
12/25/2009
Made this recipe 3 times. First time followed directions exactly and information technology was delicious. Very flavorful with plently of au jus to make a bang-up gravy. (VERY Of import TO Have TIGHT Chapeau!!) Served with mashed potatoes & carrots. Next time used the basic direrctions and 1 more onion and 2 more than cloves of garlic...my preference. (Used grated sea salt, it makes me feel like a real chef, especially when I wearable my apron!) That time made my recipe for boiled fingerling potatoes with butter & parsley with brown sugar/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole so it could be prepare aside when making gravy. To gravy, I added a impact of sherrry and sliced portabella mushrooms, carmelized in butter then simmered 5 minutes. Make sure to get all brown bits. 3rd time, I was missing the potatoes & carrots that are normally made with pot roast. In a tedious cooker many times what you gain in tenderness, you lose in flavor. I did non want to lose one taste bud of the wonderful season and tenderness of this roast and then decided to add halved potatoes and 1/ii sliced whole carrots. As well added a footling beef goop. Male child! BAD MOVE! Calculation veggies & liquid changed the meat (same Dutch oven). Veggies OK, only meat not tender and lost flavour. Making again tonite & will follow directions exactly like I did the second time. If anyone can suggest a manner to roast the veggies with meat and continue the flavor, let me know! Nifty ROAST RECIPE!!!
07/26/2002
The best! Everyone who has tasted this pot roast has asked for the recipe. Now my husband frequently asks me to make it. Even during the summer! YIKES
12/xiii/2011
Calling this "Beef Pot Roast" is a bit like calling a Lamborghini a "vehicle," or the Mona Lisa a "picture." Maybe "Beefiness Ambrosia" is more plumbing equipment. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing take-out, a pizza, or fast nutrient. The flavor is that of the beef without adornment. I made it well-nigh verbatim. I had found two thick acme 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. And so the cutting was substituted for chuck. Subsequently browning, I stacked them in the Dutch oven. I only cutting the cooking time by 30 minutes, since peak round is a much leaner and more tender cutting than chuck. Fabled! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning information technology into such was a simple matter of whisking three Tb of flour into virtually 4 Tb beef stock, calculation to the pan liquid, and simmering for ten minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of homemade spaetzle, it was a meal fit for a sultan. Ladies, if at that place's a man in your life you'd like to marry, make him this dish. He'll follow y'all anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred different ways with all levels of results, just this one WORKS. I ordinarily don't follow recipes to a T, withal figured I'd try it as written and make any changes from there since there were and then 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 saucepan, add a teaspoon of butter to shine it out, bring it to a boil and then thickened it - that'south it and information technology was absolutely delicious. I won't make pot roast any other fashion from now on.
12/25/2010
Followed instructions as described with a 5 pound roast. Came out with lots of juices, nevertheless it was well overdone. After cutting and slicing, the meat simply tasted practiced for about the start 2 minutes. Then it chop-chop became dry and chewy without it sitting in the gravy/roast pot. I also thought it lacked flavour. I added lots of onions and garlic at the lesser to compensate for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, bone in chuck roast from a natural, grass fed cow. Fortunately I checked it at 1 hour after the initial xxx minutes and it was just a fiddling over done, simply still succulent. I like the fact that this recipe doesn't involve soups, broths, or the addition of vegetables, and simply leaves the peachy season of the meat, and drippings for a wonderful gravy. Especially if you lot want to use the meat for say shredded enchiladas or some other purpose after the initial meal. Information technology's 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 one came out the best by far. DON'T flavour the roast before searing. This goes against well-nigh recipies I've seen, merely that's why the others were all dry. This one came out perfect. Nothing needs changing.
02/18/2009
I have made this dish twice with perfect upshot each time. Afterwards reading the reviews, I made just one alter, I continue roasting for 2 i/two hours at 300 degrees instead of 1 1/2 as the recipe calls for. Afterwards the ane one/2 hours, the roast I used, 3.five lbs, was non tender, the extra hour moved information technology to fork tender. When my married woman asks me to repeat a dish within two weeks I know I take a hit! Thanks for the swell, simple recipe!
03/09/2003
This was splendid...but I'm happier with the success of the gravy that was produced from this!! Thank you to the tips from the "gals" (wink) I added some beef broth to ensure wet, and per another reviewer, added 1/2 pkg dry out onion soup mix. I did have to thicken a little by adding some cornstarch (very little) simply 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!!
eleven/10/2012
I am a bad melt. So much that my husband dreads when I desire to make a roast for dinner. I followed this recipe exactly every bit written and my whole family unit said I could add together information technology to our regular card. Yay!! It was delicious!!
03/27/2011
This is the all-time pot roast e'er. I utilise to make pot roast in the crockpot and although it would come out tender, it seemed like all the flavour was sucked out of the meat. This recipe keeps it uncomplicated and allows the true taste of the meat to shine through. The goop makes a wonderful gravy and the meat is and then moist and full of season. I concur with others who have posted not to add any liquid. I call back if you add liquid to begin with information technology is kind of like boiling the meat rather than baking it. If yous take not tried this recipe yet, do it, you will be happy you did.
02/x/2010
Not just did this brand a very pretty roast, merely it was juicy and tender. In lodge to make a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with i/eighth cup of cornstarch, 1 1/2 cups of beefiness stock, a pinch of white pepper and 1/4 teaspoon of ground blackness pepper. That fabricated enough gravy for meat and mashed potatoes to serve 8.
04/eighteen/2011
OMG!!! 1st off, I used a 2.75 chuck roast (boneless) then followed the recipe to T. Though, I was not certain if I was to season the onion & garlic mixture or the meat, then I did both without measuring. I was a bit worried about it not being flavorful, I love BIG flavor. This came out incredible!!! I just wish I had made the iv lb roast. I can't stand the crock pot method, not sure if I'g doing something wrong, but mine always comes out dry out & stringy. This was nothing similar that! I will never make a pot roast whatever other way! Thank you lot for this recipe!
10/25/2008
Absolutely awesome! I, also, added a bit of beefiness broth, and later reducing the temp, cooked this for 2 hours. So tender, moist, and flavorful! I don't take a dutch oven, and then I but 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 primal component to keeping this roast moist. Nosotros are making French Dips with the leftovers!
04/11/2013
Just fabricated this roast co-ordinate to the recipe. Information technology was very flavorful and the gravy, crawly. I made a ii lb roast cooked @ 325° F for 1/2 hour and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast iron dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes around to cook in the oven. Seasoned everything with steak seasoning. Everything turned out great. Although I idea the potatoes tasted a scrap like carrots. I was surprised that this produced a skilful amount of juice. I accept always fabricated my roast with a inch or and so of h2o added before the oven. This tasted so much meliorate and the potatoes were nicely roasted. To the gravy I added 1 cup of water and a bouillon cube, to stretch it, nosotros like our gravy. To thicken I stirred in one/4 cup flour mixed with a little water. Great recipe, thanks.
11/08/2010
We really enjoyed this dish. The prep was quick and piece of cake and the result was moist, flavorful and delicious. I added vegetables for the final 1.5 hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will apply this recipe whenever I'thou in the mood for pot roast. Thanks!
01/04/2011
This is the commencement time I've made a pot roast without a crock pot. This was tender without the sogginess that I've get accustomed.
12/11/2010
delicious!! cooked in ane c. beef broth plus 1 c. red wine. added boiled baby yukon gold potatoes and infant carrots to the gravy after roast was done cooking, so served all together. sooo good.
08/04/2009
This is my second time to review and this fifty-fifty though it is my "become-to" pot roast recipe. This is the PERFECT recipe for beefiness pot roast. DO Not NOT Not NOT add goop, juice, water or whatever liquid. The but modify I made was since I was out of bay leaves I used rosemary for my seasoning and information technology was delish. PERFECTION!
04/28/2011
My family unit LOVES this dish- ane of our favorite condolement foods! I don't change a thing- except, I add cut up potatoes and babe carrots 45 minutes earlier information technology is finished cooking. The seasonings, onion and garlic flavor the veggies as well then you have a complete meal. And, I add a piffling cornstarch or flour to the pan juices to brand a very tasty gravy! thank you Teresa!!
04/12/2011
I was looking for a unlike manner to cook a roast without the usual potatoes and carrots, and this fit the neb. The recipe was followed to the letter, and the house smelled wonderful! My "meat and potatoes" country male child loved information technology. This is definitely a keeper.
11/28/2010
The flavor was delicious. Thank you for the recipe.
02/28/2010
LISTEN Everyone!!!! If i follows this recipe exactly as written, one volition get a wonderful, tasty & tender beef roast. The underground is the searing without adding extra liquid. One may season with actress onion or garlic (not needed however). Please 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 every bit given.
03/07/2012
The best pot roast always. I added vegetables & information technology still turned out great!
03/28/2012
But made this last night and let me tell you information technology was sooooo good. It was so juicy and flavorful. Also, equally another reviewer stated, I had no problem with dryness. I done my pot roast b4 I used it and dried it with a paper towel. Later that I just put them into my Dutch oven and permit them sit on each side for 4 minutes (timed) I did non touch them, except when added my seasonings to them while cooking which is onion pulverization, accent, worchestershire sauce and pepper. Instead of using 2 garlic cloves I used i large 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 virtually 20 minutes and the rest of the time was uncovered. This combination of things made it'due south own juice/sauce and information technology was sooo good. Too I didn't have bay leaves so I left that out...didn't miss them at all. Thanks for this recipe && I don't even like Pot Roast merely this was expert!
eleven/16/2011
Simple and tasty. I had a 1 kg (2-lb) roast for the two of us, and then afterward the initial xxx min @ 325° and 1 hr at 300°, the internal temp was 180° (well done). It was smashing, but next time I might cutting it back to 45 min.
04/10/2012
Loved this ! The more than color y'all get on the sear, the more flavor your roast volition accept. And a cast iron skillet is perfect for this recipe, as it goes from stove peak to oven and the cast iron volition go you a sear that no other pan can. When yous're plating this, scoop upwardly a generous portion of the onions and garlic off the bottom of the pan and serve them over some dandy mashed potatoes. They were the absolute best role of this !!! I warning: Lookout man the roast weight. I did a 2 pound just failed to reduce the cooking time as the original recipe is written for a 4 pound roast. It came a fleck overdone (yet delicious) but that was entirely MY mistake.
09/08/2009
This recipe is unbelievable! Then simple and straightforward, with astonishing results. The ii most important things to keep in mind for this recipe to succeed are: one) Do NOT take shortcuts when searing the meat. Allow the meat to fully sear for iv min on each side to lock in those astonishing juices. 2) Exercise Not add liquid to this recipe (broth, consumme, water, etc) because the meat will make its own delicios goop while cooking. The Simply thing I changed was to use 4 garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe collection every bit an instant classic!
10/28/2010
I had about a piffling over 3lb boneless chuck just cooked it exactly the way the recipe stated. I followed some of the reviews and added greenish beans, potatoes and carrots cubes during the last hr. I don't accept a Dutch oven so I seared the meat on peak of a frying pan and transferred it to a Corningware ceramic goulash dish and put it in the oven. I covered with a foil and cooked abroad. The dish turned out actually good, very flavorful. My fiance and visitor loved it. Although I would have liked it more than if it was more tender but it notwithstanding satisfied everyone's hunger. I had plenty of leftover and it was even better the next 24-hour interval.
11/01/2010
Information technology was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yep confirmed. Do not change a thing near this recipe. Follow directions as written.
11/22/2007
I love the recipe. I make it everytime nosotros take family gatherings. I do have to modify some of the techniques but otherwise the recipe is keen. I purchase chuck roast make certain it has a niggling fat on information technology, the fatty makes the meat melt better. I too flavor my meat the night before with Lawrys seasoning salt, and then wrap it in plastic wrap and refrigerate it. Searing the meat is good. I put it in the oven at 350 degrees and keep it covered and just let it cook until the meat is able to pull apart with a fork. Then, I will uncover it for i/2 hr to chocolate-brown it and all done. Everyone in my family loves it and I accept to bring it everytime we have a gathering. The recipe is a not bad concept and a big hit.
11/21/2010
Made this concluding dark for dinner & everyone loved it. Very easy to brand
01/31/2010
A different fashion to make pot roast if y'all don't desire to get out the crock pot. Creates an earthy rich taste different than most crock pot recipes, and information technology is quite tender to for the quicker cooking method. All the same, at that place will not be the juice neccessary to make any gravy! And, the vegetables do not roast with it, so you will accept to make them on the side. I tried information technology in the pot in one case and they just go likewise greasy and the meat loses some of its tenderness, as the juices become soaked upwardly past the vegetables. In addition, make certain that y'all trim off extra fat, because it will not melt away like when the meat sits in the crock pot. Though, for some reason dissimilar many other pot roasts it is pretty expert the next day.
ten/12/2009
I rinsed and patted dry my three lb. roast first, then basted both sides with olive oil and added seasonings, then seared the roast on the grill for 4 min. each side (seasonings were Montreal Seasoning, garlic salt and onion powder). Had the baking dish in the oven while information technology was pre-heating and placed the seared roast ontop of 1 bay leaf in baking dish. I poured on the SIDE of the roast (non over the peak) a half can of Swanson'south beef goop (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on top of roast prior to roofing. The odour in the business firm was awesome! Took it out after it'southward outset 30 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 big cut onion rings on top of veggies - added Lawry's seasoning (on carrots, potatoes and onions only). Cooked additional 1 1/2 hrs and I was really surprised how tasty the veggies were once we served it! They cooked thoroughly withal nevertheless stayed house - and non mushy. Next time, I'm going to include Brussell Sprouts and Mushrooms. The goop and juices from the meat really added to these veggies and my kids wanted seconds. Commonly they want more than meat! Enjoy this recipe. It's elementary and fourth dimension efficient. Inappreciably whatsoever prepping. If you accept two hours - your expert to become with this delicious meal.
04/fourteen/2008
This was the first time I fabricated pot roast and this is the perfect recipe. I made this recipe twice. The first time I followed it exactly. Later I took the meat out, I added some carmine wine to the gravy and cooked it. It came out really skilful only the gravy had a potent onion flavor which some people may non similar. The meat was too a fiddling tough. The second time I fabricated it, I added some water earlier I put it in the oven. The meat was so tender this way! 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 accept never been able to make pot roast without a crockpot. otherwise it is dry, overcooked etc. I added a fiddling chip of red wine 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 will definitely brand once more.
09/xiv/2001
OMG! Thank y'all Teresa! This was my very first fourth dimension making a roast. I was very intimidated in doing so. But I found this recipe and information technology sounded very uncomplicated. And then I made information technology for dinner tonight. It came out very tasty. I added ruby-red potatoes and carrots at the one-half hour mark when I turned the heat down. They turned out perfect. My husband loved information technology and then did my two twelvemonth quondam! Thank you once again Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast exist and so delicious and so piece of cake at the same time?
04/04/2011
Definitely added to my favorites. This was the all-time roast I have ever fabricated. I made it in a cast fe 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, made it await beautiful. And my favorite function of the whole thing was the gravy that the roast made in the lesser of the pan....OMG, it was delicious. I can't stop eating it. It reminds of this barvarion onion soup that I get at this German restuarant. Yumm. Cheers for posting, Teresa. And if y'all are considering making.....Do it! You lot will not regret it!
11/08/2010
Best Pot Roast recipe always....very easy...followed directions to a T.....excellent!! 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 dearest honey this recipe!! Thanks so much for posting it!!
09/12/2010
Very good and tender. I followed the recipe exactly just added carrots and potatoes during the terminal hour of cooking.
03/08/2007
I really wanted to like this recipe especially after reading all of the rave reviews. I have been making pot roast with my onetime family recipe for quite some time but I e'er welcome a modify.I followed the recipe exactly except I added a tin of beefiness stock to the pot. The pot roast was shoe leather and the ONLY affair my husband wanted seconds of was the gravy to attempt and moisten the meat at all! I am used to pot roast that falls autonomously literally the infinitesimal you stick a fork into it. Husband actually said "what happened to the other pot roast"? I am really sorry only we didn't similar this at all.
01/09/2012
This is the perfect pot roast recipe without changing a thing!
03/06/2012
My husband made this today with 2 changes, he put all the onions and garlic on meridian with the bay leaf and added ii 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 it in the oven. Information technology makes all the difference.
02/03/2004
ok, I did use a different cutting of meat, so that is probably why the meat was tough, 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 flavor. I consider myself a skilful melt, and boy was I embarassed with this meal. Nosotros had to fill upwardly on the potatoes.....lol
12/03/2008
I have made this several times with a sirloin tip and it is admittedly fantastic. Have too added potatoes and carrots to roast. All-time result was in a LeCreuset pot, going from stove top to oven. The meat is tender and moist, the gravy/juice outstanding.
11/twenty/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
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 auction and only toll a couple of dollars so if it didn't work out no big deal. What a surprise it was, juicy, tender and terrific season. I did it just like the recipe said to do it. I only improvised on the gravy, added cherry-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 picayune chewy. I have cooked this type of meat in the melt pot for 5 or more than hours with a rub and it has always turned out very tender and moist. Maybe it was the type of roast in the recipe because information technology usually has more more than fat in information technology. I wasn't crazy about the flavor-besides much onion flavour.
01/24/2011
Just fabricated this this night, it was delicious! I didn't accept a dutch oven, and so i just simmered the roast in a pan and so transfered it and everything else into a deep casserole dish. Information technology turned out neat!
eleven/12/2011
awesome! My husband and I ate most of the roast (1kg size) at ane sitting; we both loved the gustation. Since the size was a little smaller than the recipe, I only cooked information technology for one hr at 300 (after the initial i/2 hour at 350). This recipe is a keeper!
12/03/2010
Y'all tin't over melt this recipe! I left it cooking for about ane i/2 hours too long and the bottom got a footling brown but it was fabulous! It didn't have enough onions for my gustation so I'thou calculation a lot more than and possibly some peppers this time.
02/28/2008
This was delicious! Made it as is. The meat was juicy and tender.
05/nineteen/2014
Not bad pot roast recipe. I like that information technology's just 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's a keeper!
11/xi/2001
Mom would brand her famous pot roast for me as a special meal for my altogether. She passed away last year and I regret not having her recipe. This one comes so close, my recipe card will read "Mom'due south Pot Roast". I can't wait to have my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including one previous recommendation to add red potatoes and carrots when y'all commencement turn heat down. One additional detail I added was to shake a little Cavender's greek seasoning over meat at the same time. Turned out perfectly! I do non mean to button the Greek seasoning but have establish it to be the perfect blend of spices in just near anything! This recipe is a definate keeper! Two thumbs up!
12/16/2008
Per lots of reviewer's suggestions, I added about 1 cup of beef broth before putting the roast in the oven. It turned out very flavorful and tender. I roasted it for a little while longer and let it rest for about 30 minutes. I would definitely make this over again!
01/xvi/2011
Very moist, and the gravy is good, notwithstanding, I wish it had more flavour though.
11/03/2011
very good...stock-still exactly how recipe said too...only proffer to anyone else....Become TO A Shambles, if possible, for your roast....got mine at Costco and it was extremely fatty and simply non quite to my taste...
03/13/2015
Starting time time I followed information technology exactly and it came out perfect, though no "gravy" the onions are almost caramelized and packed with season. Though tempting don't put in extra veggies- the added moisture from them is as well much in the pot which overcooks the roast (made this mistake the second time). For smaller roasts (~2 lbs) I cut x minutes off both oven times (so xx min @ 325 and i:20 @ 300) and it comes out nifty, still fully cooked through but non tough/overdone.
12/19/2011
I made this exactly as stated, and it was not to my liking ... so disappointing ... I should have stayed with the ol' crockpot ... it never fails me ....
xi/05/2010
my sons raved over this, said it was the all-time dinner ever!
01/26/2008
The recipe results in a neat roast. I browned the beefiness roast in a heavy cast iron Dutch oven, so followed the recipe and simmered the roast for several hours. The result was a moist and tender roast; it was delicious.
ten/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 two hours. Awesome!
01/22/2014
added around a cup of scarlet wine. I died and went to heaven
02/26/2014
This was SOOOO proficient. Way better than any wearisome cooker roast I've done. Full of flavor and then tender. My family unit loved information technology. I followed the recipe exactly until the end. Then I took the meat and excess onions out to utilise the sauce for deglazing. I added 1/iii cup of red wine, mushrooms, salt and pepper and rounded it out with butter to have a french sauce at the end. I poured the sauce on top of the meat and onions. It looked so luxurious!
01/fourteen/2007
I always trust allrecipes.com so I thought I'd try this recipe. I noticed some people said the roast was dry. Information technology dawned on me that nowhere in the recipe does it tell you to add broth! Tho when yous get to the last line and information technology says to top with onions and gravy, I'thousand 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 red wine. Now we take gravy. It tasted a little bland so I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to give it taste and color. Excellent...NOW it'southward perfect!
02/24/2003
This made a bully cold weather meal. I added one package of onion soup mix and 1 c. water. Turn out great!! The best pot roast I've ever had. Will make 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 ii shallots instead on onion.
12/26/2005
This is the basic, quick, and simple fashion to become a pot roast done. Tastes bang-up!
10/06/2010
I loved it!! The meat came out and so moist!! And the gravy that information technology made was fantastic!! Did not alter a thing either. This is a keeper!
x/23/2010
I fabricated this recipe a few years agone and I could not call back where I found it. My husband has raved about information technology e'er since! I finally decided to search on this site and I FOUND It!!! He is begging me to make it again tomorrow for Dominicus dinner. I tin can't wait! This is the All-time recipe for roast we accept always had!!! I did non change a thing!
02/thirteen/2008
This was the BEST pot roast I've e'er made! Moist, flavorful, about melt in your mouth. I used i reviewer'southward advice and followed the recipe EXACTLY. No h2o or other liquid needed. This one is staying in the front of my personal recipies book.
01/thirteen/2007
SUPER tasty and easy. Didn't have time to do crockpot then tried this ane. Tin can't have traditional pot roast in my business firm with out the carrots and potatoes. So I sliced and chopped about 4 each and put a little oil and just enough beef goop to barely cover them to simmer in the dutch oven on the stove, while I seared the pot roast in a dissimilar 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 leafage. AWESOME tender and flavorful, enough juice to make nice traditional gravy. Wasn't a bite left. Had spur of the moment company, made some egg noodles to surround information technology. Everybody was happy campers. May never apply the crockpot version again.
12/24/2010
Wow! That's the all-time way to sum up this recipe. I didn't do anything unlike, but followed the directions. My family absolutely LOVED it! Easy to make and has fantastic flavor.
xi/twenty/2011
I accept tried a lot of unlike pot roasts and tend to lean more to the fancier recipes, wine, different spices, etc. Decided to try this recipe, I added 2 russet potatoes and 3 large carrots, cut in one-half and in thirds, use Kosher common salt, and eyeballed it, this has to be i of the all-time pot roasts I have ever cooked, cheers for a elementary, easy and tasty recipe.
xi/10/2002
I've tried to make this recipe twice and both times it has come out hard and flavourless. I am usually a adept melt but not then good with beef. I would non try this recipe again.
12/xv/2011
too dry, like a baseball game mit
02/14/2011
I take been using this recipe since I discovered it 3 years agone. I deglaze the pan before adding the onions and garlic and also add about a cup of beef stock. I have likewise on occasion added sliced mushrooms. Perfect results every time. Cheers for the mail.
07/01/2011
Very simple and very yummy. I didn't cook my roast as long b/c it was smaller. I recollect adjacent time I'll add some infant carrots to the pot towards the terminate of cooking.
09/01/2011
Perfect pot roast. I fabricated it exactly as the recipe said and information technology came out melt in your mouth tender and perfectly seasoned. I'll be making this once again.
xi/05/2010
Very skillful standard recipe.
x/11/2007
I wasted a twenty dollar roast on this recipe. I thought I would change it up a lilliputian and effort something new and I HATED It. The meat wasn't even close to being washed, it was tougher then leather and the texture of the meat was but horrible. I will stick to my 8-9hrs in the crock-pot and accept the actress time for a melt in your rima oris roast.
07/15/2003
I gave this an average rating considering it might exist partly my fault that I did not like the meat. The meat was tough but I used a bottom circular roast which is generally bacteria than a chuck roast. I did add the Lipton onion soup mix and i cup of water and as well added carrots and potatoes to the roast pan. The veggies were fantabulous tasting. I enjoyed the flavour 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.
10/xiv/2012
This recipe was elementary, easy and not time consuming like crockpot cooking. My crock pot roasts always come out fork tender but withal dry out. I will not cook my roast in the crockpot anymore. Thanks for a great recipe.
04/06/2010
Wow! As a rule I do non similar roast. I don't like mushy, stringy meat but that is not how this turned out at all. I take several cuts of beef from buying one/viii of a cow and was saving the roasts until concluding, every bit this is the worst part as far equally I'm concerned. But this recipe was not but easy, it was good! I followed the recipe exactly and information technology was a hit at dinner.
01/15/2008
Used my cast iron tiresome cooker. I think you tin can use any good size roast west/ this recipe. Make sure to brown for four min. on all sides, very important to keep meat juicy. I also added veges to bottom of pan,with fresh basil and oregano.w/ one can beef stock. I used meat tenderizer west/ spices forked into meat. two packets of onion soup mix w/ water. I as well would cut fourth dimension to xv mins 325 and 1 60 minutes at 275 then let sit down for thirty.
12/21/2010
Fantabulous recipe! I was hesitant about the chuck roast just was pleasantly surprised at the tenderness and taste! I merely added seasonings, potatoes, carrots and Marsala wine for marination. Enjoy!
07/01/2005
Fabricated this pot roast concluding dark and was very surprised. Commonly I practise not similar meat overcooked (which is normally the instance with potroasts). This turned out moist and even slightly pink. I did perk it up by calculation 1/4 cup each of ruby vino and beefiness broth. Thank you for an excellent recipe.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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