Progresso Beef Pot Roast Soup Nutrition
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08/20/2000
This is ane of the get-go recipes I plant on allrecipes.com several years agone and I've been making it ever since. My recommendation: DON'T Change ANYTHING. When people complain that it'southward tough, merely they added h2o, it's their ain fault! Don't add water or goop. 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 y'all will be happy with the results! I ever am...merely when I don't follow information technology exacyly, I'k disappointed.
09/09/2007
I picked this recipe because I wanted a plain pot roast without added vegetables, wine, beef broth etc. -- a recipe that allows one to enjoy the season of the beefiness. This is it! Followed the recipe equally given, although my chuck roast was but three lbs. The roast came out very juicy and tender with a succulent season. There was a lot of juice in the pan, simply it's a stretch to call it 'gravy'. You'll have to thicken and season it to go a traditional brown gravy but at that place'south plenty of juice to work with. For those who have bug, two suggestions: 1) chuck roast is i of the cheapest beefiness roast cuts and I've only been satisfied when purchased at a practiced butcher shop. The ane'south constitute in the grocery shop usually cook up pretty tough and/or dry. I've also had good luck with chuck roasts from Whole Foods. ii) Make sure your roaster/dutch oven has a tight fitting hat AND is sized for the roast. If the lid is loose or you lot use a roaster that holds a 25 lb turkey, the pot roast volition turn out dry. Great and piece of cake recipe.
03/09/2003
This was excellent...just 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 moisture, and per another reviewer, added 1/ii pkg dry onion soup mix. I did have to thicken a little by adding some cornstarch (very little) but I assume its b/c I added a little too much beef goop. Excellent gustatory modality, 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 most this recipe. The flavor was outstanding. I hold with others, FOLLOW THE RECIPE AS WRITTEN. Go ahead and add another spices per your gustatory modality just sear the meat every bit directed then flavor. I added some flour to the strained meat drippings and the gravy was wonderful. My hubby commented that information technology was the best roast I've ever made. I unremarkably do a roast in the crockpot but non anymore!
02/18/2006
Great recipe! I used most a 3 1/2 lb Boneless Chuck Roast and I cutting abroad the largest parts of fatty. I seared the meat as directed and added 2 cups of beef broth (I employ the powdered bouillon, so I used ii packets to make the two cups of broth) and put it in the oven for the showtime thirty minutes. When I turned downward the temp, I added the seasoning and veggies. I used 1 onion, about 2 teaspoons chopped garlic, 1 green bell pepper, 1 whole bunch of celery, baby carrots, ruddy potatoes and one 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 use the bay leaves. I just covered the Dutch Oven with foil and let it go for the side by side i 1/two hour. It was FABULOUS!!! I tin't look to consume information technology tomorrow!
07/20/2002
This recipe is FANTASTIC!! Easily the best pot roast I've ever made! This also freezes quite well - just absurd and slice and parcel with a little of the "gravy" in a freezer naught-peak handbag.
12/31/2011
I made a couple small changes. I sauteed the onions and garlic (quite a bit more than garlic than what the recipe called for, I'thou afraid) in the hot pan with a trivial butter before layering it in the lesser of the pan. I also added 1/2 cup quality beefiness broth and poured 1/four cup burgundy wine over the roast earlier covering it (partially because a) I did non want a dry pan under my roast, I knew from experiance that you desire some liquid in the pan to assistance cook the meat and b) I wanted to brand a decent gravy from those juices. Kickstarting that season is always a plus). I did NOT add together the additional table salt. Absolutely delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, at that place'due south one plate full of leftovers to fight over tomorrow. We loved it. NOTE: Covering the roast is a MUST. You don't cover information technology, you lot will have a hockey puck instead of a roast. Take information technology from someone who did this in one case or twice when showtime making her ain offset roast.....or two.
12/25/2009
Made this recipe 3 times. Showtime 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. Adjacent time used the bones direrctions and i more than onion and ii more than cloves of garlic...my preference. (Used grated sea table salt, it makes me experience like a real chef, especially when I wear 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 exist set aside when making gravy. To gravy, I added a touch of sherrry and sliced portabella mushrooms, carmelized in butter then simmered 5 minutes. Make certain to go all brown bits. 3rd time, I was missing the potatoes & carrots that are ordinarily fabricated with pot roast. In a irksome cooker many times what yous gain in tenderness, you lose in season. I did not desire to lose one gustation bud of the wonderful flavour and tenderness of this roast so decided to add halved potatoes and one/2 sliced whole carrots. Also added a little beef broth. Male child! BAD MOVE! Adding veggies & liquid changed the meat (same Dutch oven). Veggies OK, only meat not tender and lost flavor. Making once more tonite & will follow directions exactly similar I did the second time. If anyone can suggest a way to roast the veggies with meat and go along the flavour, let me know! GREAT ROAST RECIPE!!!
07/26/2002
The best! Anybody who has tasted this pot roast has asked for the recipe. Now my married man frequently asks me to make information technology. Even during the summer! YIKES
12/thirteen/2011
Calling this "Beefiness Pot Roast" is a fleck like calling a Lamborghini a "vehicle," or the Mona Lisa a "flick." 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 food. The flavor is that of the beef without beautification. I made it about verbatim. I had institute two thick peak round steaks which I had bought longer ago than I care to mention here, languishing in my chest freezer. They came to iv+ pounds altogether. So the cutting was substituted for chuck. After browning, I stacked them in the Dutch oven. I simply cut the cooking time by 30 minutes, since summit round is a much bacteria 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 matter of whisking 3 Tb of flour into nigh four Tb beefiness stock, adding to the pan liquid, and simmering for x 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 there's a man in your life y'all'd like to marry, make him this dish. He'll follow you anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred different ways with all levels of results, but this one WORKS. I normally don't follow recipes to a T, however figured I'd try it as written and make any changes from at that place 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 smooth information technology out, bring it to a boil and and so thickened it - that'southward it and it was absolutely succulent. I won't make pot roast whatever other way from now on.
12/25/2010
Followed instructions as described with a v pound roast. Came out with lots of juices, however it was well overdone. After cutting and slicing, the meat only tasted adept for nearly the showtime 2 minutes. Then information technology quickly became dry and chewy without it sitting in the gravy/roast pot. I also idea it lacked flavor. I added lots of onions and garlic at the bottom to compensate for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, bone in chuck roast from a natural, grass fed cow. Fortunately I checked it at ane hr later the initial thirty minutes and information technology was only a little over done, but still delicious. I similar the fact that this recipe doesn't involve soups, broths, or the add-on of vegetables, and simply leaves the great flavor of the meat, and drippings for a wonderful gravy. Especially if you desire to use the meat for say shredded enchiladas or another purpose after the initial meal. It's a keeper.
05/15/2011
I'll never understand why someone volition give a recipe a lower rating if the IGNORE THE RECIPE. I accept tried many recipies for pot roast, and this one came out the all-time past far. DON'T season the roast before searing. This goes against most recipies I've seen, just that's why the others were all dry. This one came out perfect. Cipher needs changing.
02/18/2009
I accept fabricated this dish twice with perfect effect each fourth dimension. After reading the reviews, I made only one change, I proceed roasting for 2 1/2 hours at 300 degrees instead of i i/2 as the recipe calls for. After the one 1/2 hours, the roast I used, 3.5 lbs, was not tender, the extra hour moved it to fork tender. When my wife asks me to repeat a dish inside 2 weeks I know I have a hit! Thanks for the bang-up, simple recipe!
03/09/2003
This was excellent...but I'm happier with the success of the gravy that was produced from this!! Cheers 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) but I assume its b/c I added a little too much beef broth. Excellent gustation, texture and overall, was much easier than I thought it would be!! Very excited to brand this once again!! Thanks Teresa!!
eleven/10/2012
I am a bad cook. Then 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 unit said I could add it to our regular menu. Yay!! It was delicious!!
03/27/2011
This is the best pot roast ever. I use to make pot roast in the crockpot and although it would come out tender, information technology seemed similar all the flavor was sucked out of the meat. This recipe keeps it simple and allows the true taste of the meat to shine through. The broth makes a wonderful gravy and the meat is so moist and full of flavour. I hold with others who have posted non to add any liquid. I call up if yous add liquid to begin with it is kind of like boiling the meat rather than blistering it. If y'all have not tried this recipe yet, do it, you will exist happy you did.
02/10/2010
Not just did this brand a very pretty roast, simply 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 one/eighth cup of cornstarch, 1 i/2 cups of beef stock, a pinch of white pepper and i/4 teaspoon of ground black pepper. That made enough gravy for meat and mashed potatoes to serve 8.
04/18/2011
OMG!!! 1st off, I used a two.75 chuck roast (boneless) then followed the recipe to T. Though, I was not sure if I was to season the onion & garlic mixture or the meat, and then I did both without measuring. I was a bit worried near it not existence flavorful, I dearest BIG flavor. This came out incredible!!! I just wish I had made the iv lb roast. I tin't stand the crock pot method, not sure if I'thou doing something wrong, but mine ever comes out dry & stringy. This was nothing like that! I volition never make a pot roast any other way! Give thanks you for this recipe!
10/25/2008
Absolutely awesome! I, as well, added a bit of beefiness goop, and after reducing the temp, cooked this for 2 hours. So tender, moist, and flavorful! I don't accept a dutch oven, so I just seared this on all sides in a frying pan, then put the roast in an 8x8 glass blistering dish, covering very tightly. I think that blistering this in a dish that the roast fits snugly into is another central component to keeping this roast moist. Nosotros are making French Dips with the leftovers!
04/xi/2013
But made this roast according to the recipe. It was very flavorful and the gravy, awesome. I made a 2 lb roast cooked @ 325° F for 1/2 hr and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my cast fe dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes around to cook in the oven. Seasoned everything with steak seasoning. Everything turned out great. Although I thought the potatoes tasted a bit like carrots. I was surprised that this produced a expert amount of juice. I have always fabricated my roast with a inch or so of water added before the oven. This tasted so much ameliorate and the potatoes were nicely roasted. To the gravy I added 1 cup of h2o and a bouillon cube, to stretch it, we like our gravy. To thicken I stirred in 1/iv loving cup flour mixed with a little water. Neat recipe, thanks.
11/08/2010
Nosotros really enjoyed this dish. The prep was quick and easy and the result was moist, flavorful and succulent. I added vegetables for the terminal 1.v hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will use this recipe whenever I'm in the mood for pot roast. Thank you!
01/04/2011
This is the first time I've made a pot roast without a crock pot. This was tender without the sogginess that I've become accustomed.
12/11/2010
succulent!! cooked in 1 c. beef broth plus 1 c. red wine. added boiled infant yukon aureate potatoes and infant carrots to the gravy after roast was done cooking, then served all together. sooo proficient.
08/04/2009
This is my second time to review and this fifty-fifty though it is my "go-to" pot roast recipe. This is the PERFECT recipe for beefiness pot roast. Practise NOT NOT Non Not add goop, juice, water or any liquid. The only alter I fabricated 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 LOVES this dish- one of our favorite comfort foods! I don't change a thing- except, I add cut up potatoes and baby carrots 45 minutes before information technology is finished cooking. The seasonings, onion and garlic flavor the veggies too so you have a consummate meal. And, I add a little cornstarch or flour to the pan juices to make a very tasty gravy! thanks Teresa!!
04/12/2011
I was looking for a dissimilar way to cook a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the letter, and the business firm smelled wonderful! My "meat and potatoes" land male child loved it. This is definitely a keeper.
11/28/2010
The flavor was delicious. Thank you for the recipe.
02/28/2010
Heed Everyone!!!! If one follows this recipe exactly as written, 1 will get a wonderful, tasty & tender beefiness roast. The secret is the searing without calculation extra liquid. One may flavor with actress onion or garlic (not needed however). Please practise non modify the recipe & and so give it a bad review. Brand some mashed potatoes & steam some veggies & dig in! It is delicious when made as given.
03/07/2012
The best pot roast ever. I added vegetables & it still turned out peachy!
03/28/2012
Simply fabricated this terminal night and allow me tell yous it was sooooo good. It was and so juicy and flavorful. Likewise, equally another reviewer stated, I had no problem with dryness. I washed my pot roast b4 I used it and stale it with a newspaper towel. After that I just put them into my Dutch oven and permit them sit on each side for four minutes (timed) I did not touch them, except when added my seasonings to them while cooking which is onion powder, accent, worchestershire sauce and pepper. Instead of using ii garlic cloves I used one big and then some minced garlic I had in the Refrigerator. I left them in the Dutch oven (stovetop) and put that in the oven. I cooked them covered for nearly 20 minutes and the residual of the time was uncovered. This combination of things made it's own juice/sauce and information technology was sooo practiced. Too I didn't have bay leaves so I left that out...didn't miss them at all. Thank you for this recipe && I don't even like Pot Roast but this was skillful!
11/16/2011
Uncomplicated and tasty. I had a 1 kg (two-lb) roast for the two of us, and then after the initial 30 min @ 325° and 1 hr at 300°, the internal temp was 180° (well done). It was nifty, only adjacent time I might cut it dorsum to 45 min.
04/10/2012
Loved this ! The more color you get on the sear, the more than season your roast will have. And a cast iron skillet is perfect for this recipe, as it goes from stove top to oven and the bandage iron will go you lot a sear that no other pan tin. When you're plating this, scoop upwardly 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 best part of this !!! One warning: Sentry the roast weight. I did a ii pound merely failed to reduce the cooking time as the original recipe is written for a 4 pound roast. It came a flake overdone (still delicious) but that was entirely MY error.
09/08/2009
This recipe is unbelievable! Then simple and straightforward, with amazing results. The ii most important things to keep in heed for this recipe to succeed are: 1) Do Not take shortcuts when searing the meat. Allow the meat to fully sear for 4 min on each side to lock in those astonishing juices. 2) Do Non add liquid to this recipe (broth, consumme, water, etc) considering the meat will brand its own delicios goop while cooking. The Just affair I changed was to use 4 garlic cloves instead of 2 (I admire garlic). This goes in my permanent recipe collection every bit an instant classic!
10/28/2010
I had most a fiddling over 3lb boneless chuck but cooked it exactly the way the recipe stated. I followed some of the reviews and added green beans, potatoes and carrots cubes during the terminal hr. I don't take a Dutch oven then I seared the meat on pinnacle 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 really good, very flavorful. My fiance and visitor loved it. Although I would have liked it more if information technology was more tender but it nevertheless satisfied anybody'south hunger. I had plenty of leftover and information technology was even better the next day.
11/01/2010
It was wonderful. I added veggies ontop to melt. Perfect!
01/09/2011
Yeah confirmed. Practice not change a thing about this recipe. Follow directions as written.
eleven/22/2007
I love the recipe. I brand it everytime we have family gatherings. I do take to modify some of the techniques but otherwise the recipe is great. I buy chuck roast brand sure it has a little fatty on it, the fat makes the meat cook better. I also flavor my meat the dark before with Lawrys seasoning salt, and then wrap it in plastic wrap and refrigerate information technology. Searing the meat is good. I put information technology in the oven at 350 degrees and proceed it covered and just permit information technology cook until the meat is able to pull autonomously with a fork. Then, I will uncover it for 1/2 hr to brownish it and all done. Anybody in my family loves it and I have to bring information technology everytime nosotros have a gathering. The recipe is a nifty concept and a large hit.
xi/21/2010
Made this last dark for dinner & everyone loved it. Very piece of cake to make
01/31/2010
A unlike way to make pot roast if y'all don't want to go out the crock pot. Creates an bawdy rich sense of taste dissimilar than near crock pot recipes, and it is quite tender to for the quicker cooking method. Even so, there will not be the juice neccessary to make any gravy! And, the vegetables practise not roast with it, so y'all volition have to make them on the side. I tried information technology in the pot once and they just get besides greasy and the meat loses some of its tenderness, as the juices become soaked upward by the vegetables. In add-on, make sure that you trim off extra fat, considering information technology volition not melt away like when the meat sits in the crock pot. Though, for some reason dissimilar many other pot roasts it is pretty good the side by side day.
10/12/2009
I rinsed and patted dry my three lb. roast first, and so 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 it was pre-heating and placed the seared roast ontop of i bay leaf in baking dish. I poured on the SIDE of the roast (not over the top) a half can of Swanson'southward beef broth (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed ii bay leafs with thick cut onion rings on tiptop of roast prior to roofing. The smell in the house was crawly! Took it out subsequently information technology's outset 30 minutes (at 325 degrees), reduced oven to 300 degrees, added total garlic cloves effectually the pan and placed snack size carrots around ane side and large peeled Idaho potatoes (quarted) around the other. Placed more large cut onion rings on top of veggies - added Lawry's seasoning (on carrots, potatoes and onions only). Cooked additional 1 1/two hrs and I was actually surprised how tasty the veggies were once we served it! They cooked thoroughly yet nevertheless stayed firm - and not 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. Usually they want more meat! Relish this recipe. Information technology's simple and time efficient. Hardly any prepping. If you have two hours - your good to go with this delicious repast.
04/14/2008
This was the first time I fabricated pot roast and this is the perfect recipe. I made this recipe twice. The starting time time I followed information technology exactly. After I took the meat out, I added some red vino to the gravy and cooked information technology. Information technology came out really good but the gravy had a potent onion flavour which some people may not like. The meat was also a little tough. The second fourth dimension I made it, I added some water before I put it in the oven. The meat was so tender this style! 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.
x/17/2011
This was fantastic! I accept never been able to make pot roast without a crockpot. otherwise information technology is dry, overcooked etc. I added a little bit of cherry-red wine to the onions and mushrooms and abotu a Tbs of brownish gravy mix to thicken(subsequently cooking). I as well added some mushrooms with the onions. I will definitely make once more.
09/14/2001
OMG! Thank y'all Teresa! This was my very kickoff fourth dimension making a roast. I was very intimidated in doing so. Just I found this recipe and it sounded very uncomplicated. So I made it for dinner tonight. It came out very tasty. I added red potatoes and carrots at the one-half hour mark when I turned the rut down. They turned out perfect. My husband loved information technology and and so did my 2 twelvemonth erstwhile! Thank y'all once more Teresa for helping me overcome one of my cooking hurdles!
12/17/2010
Astonishing! How tin can the pot roast be and then succulent and then easy at the same fourth dimension?
04/04/2011
Definitely added to my favorites. This was the best roast I have always made. I made it in a cast iron 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 like shooting fish in a barrel, made it look beautiful. And my favorite part of the whole thing was the gravy that the roast made in the lesser of the pan....OMG, it was delicious. I tin't cease eating it. It reminds of this barvarion onion soup that I get at this German restuarant. Yumm. Thanks for posting, Teresa. And if you are because making.....Practise information technology! You will not regret it!
eleven/08/2010
Best Pot Roast recipe ever....very like shooting fish in a barrel...followed directions to a T.....excellent!! Roasted carrots in the oven....much better than adding them to the roast pan....had plenty of juice for gravy and meat was very tender....love love love this recipe!! Give thanks you so much for posting it!!
09/12/2010
Very skilful and tender. I followed the recipe exactly but added carrots and potatoes during the concluding 60 minutes of cooking.
03/08/2007
I actually wanted to like this recipe specially afterwards reading all of the rave reviews. I have been making pot roast with my onetime family recipe for quite some time but I always welcome a change.I followed the recipe exactly except I added a tin of beefiness stock to the pot. The pot roast was shoe leather and the Just 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 infinitesimal y'all stick a fork into information technology. Hubby actually said "what happened to the other pot roast"? I am actually sorry but we didn't like this at all.
01/09/2012
This is the perfect pot roast recipe without changing a thing!
03/06/2012
My husband made this today with 2 changes, he put all the onions and garlic on top with the bay foliage and added ii pats of butter. SUPER TENDER. WHOLE Family DELIGHTED!!!
08/22/2010
This was one of the all-time roasts I've ever made! I followed the recipe exactly as written, using a circular Le Creuset french oven. The meat was tender and juicy. Make sure you sear the meat before putting information technology in the oven. Information technology makes all the difference.
02/03/2004
ok, I did employ a unlike cutting of meat, so that is probably why the meat was tough, merely other than that, I followed the recipe to a "t" and I was disapointed. It was bland, and we all had to put steak sauce, or ketchup on it in order to give it some flavor. I consider myself a good cook, and male child was I embarassed with this meal. Nosotros had to make full upwardly on the potatoes.....lol
12/03/2008
I have made this several times with a sirloin tip and it is admittedly fantastic. Have besides added potatoes and carrots to roast. Best effect was in a LeCreuset pot, going from stove summit to oven. The meat is tender and moist, the gravy/juice outstanding.
11/20/2009
Wonderful! This was the beginning time that I take 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
v mega-stars! Followed the original recipe and its by far the best roast I've e'er made. I'd never become back to a crock pot and/or broth. Satisfying and delicious.
eleven/25/2009
I have to say this was the best roast e'er. I was actually concerned that at that place was no liquid and figured oh well the chuck roast was on auction and but cost a couple of dollars so if it didn't work out no big deal. What a surprise it was, juicy, tender and terrific flavour. I did information technology merely like the recipe said to do it. I but improvised on the gravy, added ruby-red wine and beef broth to brand more than.
01/01/2011
I followed all the directions except I used boneless cross rib roast but the meat turned out dry and a piddling chewy. I have cooked this blazon of meat in the melt pot for five 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 considering it usually has more more fat in it. I wasn't crazy about the flavor-too much onion flavor.
01/24/2011
But fabricated this tonight, it was delicious! I didn't have a dutch oven, so i just simmered the roast in a pan and then transfered information technology and everything else into a deep goulash dish. It turned out corking!
eleven/12/2011
awesome! My husband and I ate well-nigh of the roast (1kg size) at one sitting; we both loved the taste. Since the size was a niggling smaller than the recipe, I but cooked it for ane hour at 300 (after the initial ane/2 hour at 350). This recipe is a keeper!
12/03/2010
You lot tin can't over cook this recipe! I left it cooking for near i 1/2 hours likewise long and the bottom got a little chocolate-brown but it was fabulous! Information technology didn't accept enough onions for my gustation then I'm adding a lot more than and possibly some peppers this time.
02/28/2008
This was succulent! Made information technology as is. The meat was juicy and tender.
03/13/2015
Starting time time I followed it exactly and it came out perfect, though no "gravy" the onions are about caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is besides much in the pot which overcooks the roast (made this mistake the second fourth dimension). For smaller roasts (~2 lbs) I cutting 10 minutes off both oven times (so 20 min @ 325 and 1:20 @ 300) and information technology comes out great, nevertheless fully cooked through but not tough/overdone.
12/nineteen/2011
I made this exactly as stated, and information technology was non to my liking ... so disappointing ... I should have stayed with the ol' crockpot ... it never fails me ....
05/19/2014
Great pot roast recipe. I similar that it's just 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. Information technology'south 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 and so close, my recipe card will read "Mom's Pot Roast". I tin can't wait to have my leftovers tomorrow! Thank you Teresa.
06/07/2002
Followed instructions including 1 previous recommendation to add together red potatoes and carrots when y'all get-go turn heat down. Ane additional detail I added was to milkshake a little Cavender's greek seasoning over meat at the same time. Turned out perfectly! I practice not mean to push the Greek seasoning but take found information technology to be the perfect alloy of spices in just about anything! This recipe is a definate keeper! Ii thumbs up!
12/16/2008
Per lots of reviewer'southward suggestions, I added near 1 cup of beefiness broth earlier putting the roast in the oven. It turned out very flavorful and tender. I roasted it for a trivial while longer and let it residuum for about 30 minutes. I would definitely make this once more!
01/xvi/2011
Very moist, and the gravy is good, however, I wish it had more flavor though.
11/03/2011
very proficient...fixed exactly how recipe said too...only suggestion to anyone else....GO TO A BUTCHERY, if possible, for your roast....got mine at Costco and it was extremely fatty and just not quite to my taste...
11/05/2010
my sons raved over this, said it was the best dinner e'er!
01/26/2008
The recipe results in a dandy roast. I browned the beef roast in a heavy cast iron Dutch oven, then 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 aroma 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. Crawly!
01/22/2014
added around a loving cup of crimson wine. I died and went to heaven
02/26/2014
This was SOOOO practiced. Way better than any slow cooker roast I've done. Full of flavor and so tender. My family loved it. I followed the recipe exactly until the end. Then I took the meat and excess onions out to use the sauce for deglazing. I added i/3 loving cup of red wine, mushrooms, common salt and pepper and rounded it out with butter to have a french sauce at the terminate. I poured the sauce on summit of the meat and onions. It looked so luxurious!
01/14/2007
I e'er trust allrecipes.com so I thought I'd try this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does information technology tell you to add broth! Tho when you become to the final line and it says to peak 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 xxx minutes, I added a one-half cup of beef goop and a adept splash of ruby vino. At present we have gravy. It tasted a lilliputian banal so I added a couple of teaspoons of Gravy Chief (or Kitchen Bouquet) to give it taste and color. Splendid...Now it's perfect!
02/24/2003
This fabricated a bully cold weather repast. I added one parcel of onion soup mix and ane c. water. Turn out great!! The best pot roast I've ever had. Will brand over again!
eleven/28/2010
PERFECT!!! Simply a little change...outset I dredged the roast in a flour, garlic powder, rosemary, salt, & pepper mixture and used 2 shallots instead on onion.
12/26/2005
This is the basic, quick, and uncomplicated mode to get a pot roast done. Tastes smashing!
10/06/2010
I loved it!! The meat came out and so moist!! And the gravy that it made was fantastic!! Did not modify a thing either. This is a keeper!
10/23/2010
I made this recipe a few years ago and I could not think where I constitute it. My husband has raved nearly it ever since! I finally decided to search on this site and I Institute Information technology!!! He is begging me to make it once again tomorrow for Sunday dinner. I can't wait! This is the Best recipe for roast we have ever had!!! I did not alter a thing!
02/xiii/2008
This was the Best pot roast I've e'er fabricated! Moist, flavorful, almost melt in your oral fissure. I used one reviewer'southward communication and followed the recipe EXACTLY. No water or other liquid needed. This 1 is staying in the front of my personal recipies volume.
01/13/2007
SUPER tasty and easy. Didn't have fourth dimension to do crockpot and then tried this one. Can't have traditional pot roast in my house with out the carrots and potatoes. Then I sliced and chopped about four 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 unlike pan. When done with the searing, put roast in dutch overn, spooned the carrots and potatoes over and around pot roast, did same with onions and bay leaf. Awesome tender and flavorful, enough juice to make dainty traditional gravy. Wasn't a bite left. Had spur of the moment company, made some egg noodles to surround it. Everybody was happy campers. May never employ the crockpot version once more.
12/24/2010
Wow! That's the all-time way to sum up this recipe. I didn't exercise annihilation different, simply followed the directions. My family admittedly LOVED information technology! Easy to make and has fantastic flavor.
11/20/2011
I have tried a lot of different pot roasts and tend to lean more 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 one of the best pot roasts I have ever cooked, thanks for a elementary, easy and tasty recipe.
eleven/10/2002
I've tried to make this recipe twice and both times it has come out hard and flavourless. I am usually a proficient cook merely not and then good with beef. I would non endeavour this recipe again.
12/15/2011
too dry, like a baseball mit
02/xiv/2011
I have been using this recipe since I discovered it 3 years agone. I deglaze the pan before adding the onions and garlic and besides 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 simple and very yummy. I didn't melt my roast as long b/c information technology was smaller. I call up next time I'll add together some baby carrots to the pot towards the end of cooking.
09/01/2011
Perfect pot roast. I made information technology exactly as the recipe said and information technology came out melt in your oral fissure tender and perfectly seasoned. I'll be making this again.
04/06/2010
Wow! Equally a dominion I do not like roast. I don't like mushy, stringy meat merely that is not how this turned out at all. I take several cuts of beef from buying 1/viii of a cow and was saving the roasts until last, equally this is the worst part equally far as I'm concerned. Just this recipe was non just easy, it was expert! I followed the recipe exactly and it was a striking at dinner.
01/15/2008
Used my cast iron ho-hum cooker. I think you can use any proficient size roast w/ this recipe. Make sure to brownish for 4 min. on all sides, very important to go along meat juicy. I also added veges to bottom of pan,with fresh basil and oregano.w/ one can beef stock. I used meat tenderizer due west/ spices forked into meat. 2 packets of onion soup mix due west/ water. I also would cut time to fifteen mins 325 and i hour at 275 then let sit for thirty.
12/21/2010
First-class recipe! I was hesitant near the chuck roast but was pleasantly surprised at the tenderness and taste! I merely added seasonings, potatoes, carrots and Marsala wine for marination. Enjoy!
07/01/2005
Made this pot roast concluding dark and was very surprised. Normally I do not like meat overcooked (which is unremarkably the case with potroasts). This turned out moist and even slightly pink. I did perk information technology up past adding i/4 cup each of red wine and beefiness goop. Thank you for an fantabulous recipe.
09/21/2010
Simple, flavorful pot roast. I've made them in the past with added liquid, however I practise adopt it without as information technology seems to intensify the flavour of the roast. This made an excellent 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 finicky married man. They about licked their plates clean. :)
xi/05/2010
Very good standard recipe.
10/xi/2007
I wasted a 20 dollar roast on this recipe. I thought I would change information technology up a little and try something new and I HATED It. The meat wasn't even shut to beingness done, information technology was tougher so leather and the texture of the meat was but horrible. I will stick to my 8-9hrs in the crock-pot and have the extra time for a melt in your mouth roast.
07/15/2003
I gave this an average rating because it might be partly my fault that I did non like the meat. The meat was tough but I used a lesser round roast which is generally leaner than a chuck roast. I did add the Lipton onion soup mix and ane cup of water and likewise 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 ane tbs of corn starch for a nice gravy.
Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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