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Showing 1-4 of 4
By Sydney Mike
on September 30, 2011
Although I pretty much followed the recipe, i did cut back on the olive oil, using just about 2 1/2 tablespoons, which was plenty, I thought! I also left out the mushrooms as I really do like 'em, at the most, just slightly cooked! Other than those changes, it was the recipe as given, & we had ourselves a wonderfully flavorful roast dinner! Made for some left-overs, too, which is always a plus in our house! [Tagged & made in Please Review My Recipe]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 16, 2009
This was tasty. I cut back on the tomato paste and tomatoes since I had a small roast and used fresh mushrooms. Served with garlic mashed potatoes Made for Evryday is a Holiday Tagpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 29, 2008
This is delicious! I followed the directions very closely. The only thing I would change is the amount of oil - neither my roast nor the veggies absorbed much of it, so I ended up pouring off at least 3 TB before adding the tomato paste. So next time I will only use about 3 TB to start with. This made a LOT of juice, and I plan to use the remaining roast with the juice and add some broth to make a leftovers minestrone. Served with mashed potatoes as suggested. Thanks for sharing this recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 24, 2008
I haven't had a pot roast in ages and I never cooked one on my own before, so this recipe was really easy and simple to follow. I had a 2lb roast and I sprinkled 2 of the 4 sides with some salt and pepper before browning as directed. I pretty much followed the entire recipe as stated except I had to make the following changes; dried mushrooms with about 1 cup of fresh sliced mushrooms and the red wine with broth made of 1 cup water and a packet of Herb Ox brand Sodium-Free Beef Broth. I used 12 baby carrots, 1 1/2 onions, and 2 tsp of jarred minced garlic. I don't have Kosher salt so I just used regular. I also added some more pepper to the crock pot before cooking. This made A LOT of "sauce" and all the flavors came together really well and made for a tasty roast. As suggested, I served with garlic mashed potatoes. Bf enjoyed this as well. I did cook this for 4 hours on high and it was perfect, but cooked well done. Made for Please Review My Recipe Tag game. Thanks so much for sharing this tasty pot roast recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (228 g)
Servings Per Recipe: 6
The following items or measurements are not included: