Pot Roast

Adjusted the recipe to 1.5kg of beef. It wasn't mind-blowing or noteworthy tasty. It was okay. Idid t use the red wine and I feel like that would have made a difference.

It is outstanding. I also made some rice for that silky gravy. I will also make a lot of gravy in my pot roast. The only thing it needed was more salt for my taste. I also added 2 pints cherry tomatoes because they were going to be wasted and that sweetness and little pop in the mouth was a game changer!

I didn't put quite enough veggies in it but the flavor was awesome!

Soo good! I'd make sure to include rosemary and a dash of soy sauce next time. Salt heavily!

As another user mentioned, I rolled my beef in flour before searing. Also, I used russet potatoes and put them in the crockpot the entire 8 hrs - they normally take longer to cook. They came out nice and soft (not mushy).

Flavorful and delicious!

Melt in your mouth good! (Note- instructions should mention to roll beef in flour before searing).

This was AMAZING. I used a 2lb chuck roast and didn’t change any of the measurements for the liquids or veg etc in the recipe. I did end up not using all of the beef broth because my meat was too submerged in liquid. Lots of prep work/time before it goes in the oven but it was so worth it!! The meat was fall apart tender. I added more garlic cloves than called for and used Yukon gold potatoes in whatever amount I had. The cook time was spot on and I followed it. Will definitely make this again. The gravy thickened up perfectly and it tasted delicious!!

Most of family doesn't eat red meat, had in-laws over. Total WIN. Impressed mother in law of 18 years!!! Kids didn't know it was a classic Sunday dinner because we haven't made often.