Beef Potato Boiled in a Pot
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08/21/2008
I think this would have been boring if I made information technology as described. With a few slight modifications information technology became a consummate delight. I used some diluted chicken broth (didn't have beef) instead of water. Your liquid will cook down so you lot don't need to use the stock at full force. I used a smaller roast (1.5 pounds). Added a splash of shiraz, a nuance of worcestershire sauce, and nearly 2 tbsp of molasses at the same time as the stock. Also, I added the celery tops and sparse bits (don't throw out the leaves - they are good seasoning in stews and roasts). When adding the potatoes, I also added a splash of soy sauce and about 1 tsp of tarragon flakes, and another tbsp of molasses. At the finish of the line, about five minutes before removing from the estrus, I added a skillful splash of shiraz and a very healthy grind of fresh black pepper. Don't put the pepper in likewise early as the recipe instructs, as you will cook the season out of it. I cooked this recipe with a lid half on, and had to add nigh ane loving cup of h2o halfway through.
03/23/2008
This review is for mainly the method. I'd never braised a roast on the stove top before and so I was very happy when my boneless shoulder roast came out very tender. We don't like our veggies too mushy so I didn't cook them with the roast. I just followed the recipe for the spices. Smelled great while cooking and the roast was tender.
11/12/2007
I used beef stock instead of just h2o to give it more flavor. This is a really great classic roast beef dinner. I did get out out the turnips though, noone in my business firm will consume them. Merely with the carrots and potatoes it was nevertheless dandy. This is defenitly a new favorite!
09/20/2009
This was the nearly aromatic and delicious dish I have ever made! I did modify a lot around, though, and am and then happy that I did. I also added beef stock, molasses, worcestershire and extremely healthy "splashes" of ruddy vino. I used a corking deal of sea table salt and fresh cracked pepper to season the roast. Then, I chose to utilize iii tbsp of olive oil and put a really hard sear on the beef so that all those yummy juices were sealed in. I added the onion to the oil and cooked for nigh 4-5 minutes, and then the garlic for about 2 minutes, so some squeamish carmelization could add together texture and depth of flavor. I used about 3 parts beef stock to 1 part water until I covered the roast, and then added some Worcestershire and a good dose of cherry-red wine (I used a Zinfandel). Once it came to a boil and I reduced rut to a simmer, I also added 2 bay leaves and the stems from the fresh parsley that I add afterward in the recipe. When I added the potatoes, I doused the stew in wine once more. And again when I added the carrots. Once I turned off the heat, I chopped up from some fresh Italian parsley and basil and added them, along with table salt and pepper. Fresh herbs retain their flavor best if added at the end of cooking. Finally, I removed the roast and tore it into chunks, so I added it all back to the pot and cooked another 10 minutes just to really add together to the tenderness of the beef. It was simply so wonderful!! In fact, I found myself in there picking at the potatoes once again and it's 7am! :)
08/12/2008
Nosotros loved this method of cooking pot roast! The roast was tender and juicy. We took some of the tips like using beef broth to embrace the roast and omitted the turnips. Information technology is replacing our bake in oven purse method nosotros take used for years. Thanks for posting this recipe
01/07/2008
I followed the suggestion to substitute beef broth, and the recipe was very adept. My roast was about iv pounds, but for some reason it cooked in less than two hours. Employ a meat thermometer to cheque if the roast has reached the desired temperature, so you don't overcook it.
01/17/2010
It was a nice change of pace rather than roasting in the oven or the slow cooker. I added boullion to the water, as well as worcestshire sauce, red wine, and a pocket-size tin can of tomato plant paste. I didn't even have to thicken the sauce since it was thick enough afterwards cooking down the meat. My 3.25 lb. roast took about 1.five hours to cook with the lid partially on, then another xxx minutes for the carrots and potatoes (the store didn't accept any turnips). We really enjoyed it, and are looking forrad to open up face sandwiches and gravy tomorrow!
ten/31/2008
What can I say virtually this wonderful recipes?!? NO LEFTOVERS!! The only substitute I did was using beef broth. This took the place of my usual pot roast recipe!
03/xv/2009
This rating is based on the cooking method only. I make pot roast one way but will change the cooking method from the crockpot to irksome cooking it in the oven. I kept forgetting to put the roast on to melt considering I was ill and distracted. Finally, I idea of the stove elevation method and establish this recipe to help me out. I browned the pot roast as directed. Seasoned information technology with salt and pepper and browning sauce. Put a can of beef broth in the pot and simmered away. I kept checking it the manner I would if information technology was in the oven but I really didn't need to. I never had to add any boosted water. It was so tender and the gravy was wonderful. This will be my method from now on.
10/01/2009
Made this as directed and was disappointed with how bland everything was. The meat just tasted like boiled meat - the seasonings didn't penetrate the meat like other recipes I've tried. Likewise, I don't think the vegetables spend enough time with the beef in this method. They were lacking that yummy "infused" taste. I have a friend who makes the best pot roast and she does it on the stove tiptop, so I had high hopes for this recipe. This was definitely the to the lowest degree enjoyable pot roast I've e'er made.
02/sixteen/2015
I took some ideas from DannyBoy and boy was this tasty! I bought a three lb. English cut roast (the pull apart roast) which is my favorite. I seasoned it good with salt & pepper and a spice alloy called "Greek Seasoning" that nosotros get at Walmart of all places! It has several other spices in it and we love it on roasts. I seared it in some canola oil for about iii minutes on each side until information technology was overnice and browned. And then I added six cups of beef broth (iv regular and 2 low sodium) and 2 cups water. I also added about iii/iv Cup of Sutter Home Cabernet, several shakes of Worchester sauce and a couple of good pours of Tamari (full-bodied Soy sauce). Lastly, one packet of onion soup mix. And then ane red onion chopped, 2 onions cut in half and then sliced, 3 stalks of celery (with leaves included), 8 peeled and quartered potatoes and 2 large bunches of fresh carrots, peeled and sliced in 3" sections with the fat end cutting in half. I added all the veggies correct in with the broth because we similar the season of the goop to penetrate the veggies. This was so succulent! And the best part is when we were done eating nosotros only let the pot come to room temp and stuck the whole pot in the refrigerator! The next solar day we brought it out, heated it upwards and had another delicious repast without whatever additional pots to clean! After the second repast we used the remainder of the meat for BBQ beefiness sandwiches and the goop for French Onion Soup and information technology was wonderful!!! Dainty way to get several groovy meals from one dish!
03/31/2011
Never made pot roast before, and never heard of making it on the stove superlative. But it was keen! Very nice flavour. Meat was tender, vegs were soft. I did add some beef stock.
04/02/2011
Very easy, meat was so tender information technology could be cut with a butter knife and vegetables were soft, the timing was right. I followed the recipe as written and used water, and I thought the flavor was not as "beefy" or rich equally information technology could be, next time I will follow review suggestions and try beefiness goop. My married man enjoyed his meat with a horseradish mustard.
12/21/2008
Very expert merely need to add LOTS more spices - table salt, pepper, mayhap worstchester (sp?) sauce?
02/21/2017
I always accept made mine on the stovetop i place my roast in a paper handbag and shake it in flour salt pepper paprika and garlic powder befor searing. I too use beefiness stock and h2o. Instead of red onion I use small whole white onions and instead of turnips I use parsnips. Carrits of course. Also I use celery with the leafy parts. And sometimes I as well add mushrooms. A bay leaf is a must. And lately I have been using rosemary every bit well. Then after roast is tender I accept out the meat and veggies, place aside and make a slurry of flour, herbs and milk. Bring the liquid in the pot to a boil and slowly add together the milk and flour mixture in, stirring constantly. Once information technology has reached desired constancy I replace the meat and veggies lower rut and melt for another half hour. Yummm
09/05/2010
We followed the recipe except we added some McCormick beef base to the water. The roast did not autumn autonomously and there was not much season to information technology, or the veggies. There would have been even less season if we had not added the beef base. Nosotros will not be using this recipe again. Disappointing. How did some of yous rate this as the Best pot roast you have e'er made?????
05/19/2014
This is the way my mom always cooked pot roast, and the way I have always washed it. I dredge the roast in flour seasoned with Zendher'due south All Purpose Seasoning before browning, and add together beef burgoo cubes with the water. I toss in tiny pearl onions, baby red creamer potatoes, and infant carrots, for a delicious dinner that requires almost no endeavor only tastes wonderful!
01/21/2010
I browned this in butter start. I omitted the turnips & celery. I added some beefiness boullion to the water. It was really good. Information technology came out more moist than when I make information technology in the crock pot...I was surprised.
06/xx/2014
I have been making this recipe for years, the but difference is I add 1 packet of Onion Soup Mix afterward I brown the roast equally I'g adding the water. You have to accept this to get that roast flavour that's is and so skillful. If I don't have that you lot must add beef bouillon cubes. I did add a splash of red vino today like others suggested and then I can't await to taste it tonight! I serve mine with Hawaiian butter rolls to soak up all the proficient broth. Yummm.
12/05/2010
I added a tin of beefiness broth, a can of diced tomatoes (with juice), sliced mushrooms and diced celery. I too added freshly basis pepper and flavor table salt. Information technology'southward been simmering for a a few hours on a gas stove top. I've never made a pot roast without my Crock Pot. I used onions, mushrooms, celery, canned diced tomaotes, carrots and yukon gilt potaotes (quartered). I added ALL veggies after I seared the meat, and then all the flavors would infuse. Will give star rating later, after I've tasted it. ; )
06/17/2009
Totally foolproof. I added beef bullion cubes to the water instead of broth. Chuck roast (usually tough) came out so tender! Oh and it but took an hour an a half total for a 2 lb roast.
05/02/2009
The best pot roast ever!!!!
09/xi/2009
I read this receipe and idea information technology would be good just I noticed there was no love apple paste or tomato sauce or beef burgoo. And so I added 2 cans of tomato paste, 1 can of sauce and some beef boulillon, and some spices, and what practice you know it was great so I say it was a 5 star after all the extra stuff I added to this.
08/26/2009
I must have washed something incorrect considering this recipe was a total disappointment. It was besides watery, flavorless, and slow. I followed it exactly and should have added spices, as well as some type of thickener. Pitiful -- not a hit.
05/12/2017
I followed the directions exactly when I made it and both the roast and the vegetables were absolutely succulent. The only reason I couldn't give it 5 stars is because in that location is no way to proceed the roast covered with water because it kept floating to the top. Also it says 3 hours - Information technology actually took double the time to cook.
10/24/2010
Very helpful the roast was tender! Needed more salt merely other than that it was GREAT
06/04/2012
I imagined this would be a petty bland so I added some gravy mix and soy sauce. Information technology had the perfect flavor. The meat was tough though. It may take just been the cut itself. I think this was an easy recipe and volition attempt once again simply get my meat from a different place.
07/12/2015
Good to encounter a pot roast cooked stove-top...just like Mom'due south. I rarely use salt but did apply Kosher salt and fresh pepper as a rub prior to browning along with rosemary and thyme (which I add to everything). This came out just perfectly. The gravy was great but tweaked a fleck after cooking with sherry. My female parent never used canned broth; water always seemed to exercise. And and then water just worked great. Interesting additions in other comments and am likely to endeavor those. Why not? Pot roast is a tedious cooking procedure; patience always makes it a hit.
02/21/2017
This is how my female parent e'er cooked the roast with the exception she dusted the roast with flour earlier searing. Fabricated for a really skillful gravey.
09/20/2012
Made this to dark. Followed the recipe very close. My roast was only 2#, no parsnips, added some leftover Merlot, and a couple Tablespoons of Worcestershire sauce equally mentioned by another poster. Tasted slap-up! I made a grave with the drained liquid past adding 2cups of the juices in to the pot with 2 tablespoons of melted butter. I thickened information technology upward with 2 tablespoons of cornstarch in 1/four cup common cold water. Brought it all to a eddy stirring all the time until the gravy was thick every bit I like. Whole repast was not bad!
02/21/2017
good base. But with many tweeks. My mom makes her pot roast this style just with tomato plant sauce. Since I am on an acid and gluten costless diet, i was looking for new ideas. I found this recipe, and followed a lot of folks communication. I sear in canola oil, then added copped onions, S&P, bay leaves, beef stock, onion soup mix ,soy sauce worceshire and fifty-fifty some gravy chief and celery leaves ( always have them on hand) . Once the roast has cooked on a low temp for a few hours, like my mom, I have the meat out, proceed to melt downwards the liquid. after the meat is absurd enough to handle, I slice it, add together it back and then add together the veges. I just use potatoes and carrots at this point. Let if cook for another hour. Melt in your oral fissure.
ten/26/2016
I made this dish! I read a few reviews and had seen some encountered the banal gustatory modality while cooking the roast on stove top. I boiled my roast in goop. I followed the recipe step by footstep! I but substituted the water with broth. At present I would add together water half style though only, not a whole lot. In one case the roast was tender, I took a bite and y'all can taste the broth in the roast. Very delicious.
09/11/2016
My roast was a little smaller, almost two pounds but I still cooked for the stated corporeality of time. Our family is not addicted of turnip then I omitted that and doubled up on the carrots. I rolled the roast in flour before searing. Just earlier putting the potatoes in I used an emersion blender to blend the onions and celery. I did add a good splash of vino equally well. The one negative that I have is that the carrots were nonetheless crunchy and they weren't that big. Thanks for sharing.
02/xx/2017
I was interested when this turned upwards in my electronic mail, but this is NOT a pot roast, it is a pot boil......to roast you take just enough liquid to stop it called-for, just keep an heart in it and add together a piddling at a time......
04/19/2014
Great recipe to employ as a guide/base of operations. Perfect if y'all have never made a stove elevation pot roast before. As you see in the xomments there are many additiins y'all can make. I use demi glace, dried shitake mushroom powder from Fogwood Foods, fresh thyme, fresh basil, egyptian dried basil, vidalia onions and I roast my yukon potatoes first then add at the cease. As well, i use local butter and majestic moon merlot in the beginning. Killer dish no matter how you do it!
02/20/2017
I usually make my roast in the crock pot. I tried this, install of using just plain water, I added the dry onion soup mix to the water. I did flour and brown the roast before cooking. Added the onion soup mix, subbed the turnips for whole mushrooms. No ane in my dwelling house will eat turnips. It was pretty expert,merely I prefer my crockpot method to this ane. The roast, even though it fell part hands, was still tough. When I practice them in my crock pot, the Roast just melts in your mouth. I retrieve tiresome cooking information technology makes the roast tender. Thanks, anyway!!
10/17/2014
This was a pretty standard recipe. Information technology's non hearty, equally far as pot roasts go. As another reviewer stated, the flavors did not meld together. The taste was standard, rather banal. I think I'll skip this one next time, but it was a meal that my family unit ate without complaint.
02/26/2017
Very tasty, easy to prepare. I used H.Eastward.B. beefiness broth in lieu of water, no turnips. Other than this, recipe as is. Near dislike maxim it, only this stovetop recipe will supervene upon my long-fourth dimension ho-hum-cooker recipe; my 2 preparations have been that good.
02/20/2017
I brown as stated but add 1 package dry onion soup & i can or canteen of beer. This makes a rich savory pot roast. continue with veggies as described. Y'all may need to thicken the juices with a cornstarch slurry at the cease if you lot prefer a thicker gravy.
04/12/2013
i cooked as the recipe stated. my roast was big and so it took about 4 hours. i tasted the broth of this and ended up tweaking information technology earlier i served it. if i make this again ill apply beefiness broth instead of water, upwardly the garlic and utilize a bigger onion. it wasn't bad it just wasn't proficient.
12/20/2015
I suggest you cover the pot.
ten/29/2013
Worst I have ever done. Could non swallow it. BAD BAD BAD. Tough, watery, awful.
02/21/2017
My grandmother and mother always used this recipe for their pot roast, and I however exercise it this way. Some people idea I was nuts (until they tasted it). I never covered the roast with water, merely put in 1-2 cups, covered it and cooked information technology on extremely depression heat for several hours (3-4). You practise have to check occasionally to be sure it doesn't go dry, adding water as needed. Toward the end I remove the roast and vegetables and thicken the sauce. Excellent recipe!!!
05/11/2016
It was very delicious! Also, I loved that it was done within only 3 hours instead of much longer. I ran out of time to practice my usual pot roast so I googled something that could be prepare sooner. This recipe was a really nice surprise! I followed the basics of this recipe, but improvised small details like portions. For the broth, I used the premade ready to go chicken broth and diluted some h2o in it and powdered chicken broth. I used different spices and veggies also. I loved how the meat falls autonomously when forking the roast, mmmm. And yes, Practise cover the pot.
02/25/2017
Not sure how this happened only my nearly three-lb roast was totally done in less than an hour despite me watching vigilantly to keep information technology at a simmer and at present a eddy. I had to pull out the meat and let the veggies cook longer! Too, while the roast was tasty information technology wasn't fork-tender and we ate information technology sliced instead of pulled apart. Like many other reviewers, I used beef stock, a modest tin of lycopersicon esculentum paste, and generous dashes of Worcestershire sauce and red wine vinegar. I'll try this again old and really try to keep the temp low then it has a chance to tenderize and be permeated by the seasonings.
01/30/2020
A dish that I will definitely be making again my family LOVED It & I added some cornbread on the side, DELICIOUS!
02/22/2017
I am very pleased that I tried this dish. In the by, I have tried to make pot roast on the stove top and it turned out an expensive tough, tasteless disappointment and a waste of fourth dimension and endeavour. This recipe along with the cooking instructions changed that effect for me. Thoroughly enjoyed making this dish and eating it. However, I did make some adjustments considering I wanted to use what ingredients and vegetables I have available. Instead of turnips, I used the parsnips I had bachelor and instead of red potatoes, I had golden yellowish which I used instead of the red. This turned out very good, peculiarly since I don't know how the gustatory modality would modify. I know that parsnips are a sugariness tasting root vegetable, while turnips a root vegetable too, are not every bit sweet and are mildly peppery, to me. I believe reddish potatoes are suppose to be less starchy than the golden yellow. The golden yellow potatoes did not cook apart post-obit the recipe equally it stands. Thanks for sharing.
03/06/2017
Useful note - handle chopping the turnips, potatoes, and carrots while the roast is cooking on that initial stretch.
x/fourteen/2019
yes turned out great.
06/21/2021
I Honey this recipe and my family does likewise! I make a "few" adjustments; I use craven broth instead of water, I add soy sauce to the liquid once it'southward simmering, I add a TON of spices like garlic, onion, Italian ++ and I add whole mushrooms during the last 15 min of cook time! I sometimes throw in a can of corn with the mushrooms, I play around a lot with the veggies. So good!
02/26/2021
I altered it a chip. I used beefiness broth instead of water. I only add onion, garlic, salt, pepper, potatoes, and carrots. Otherwise, I followed the recipe and it turned out delicious! My family and I really enjoyed it. The roast was tender and flavourful. This will exist a staple in my dwelling.
11/07/2020
Not a fan of this recipe. It was boiled meat without taste.
02/21/2017
Don't think it needed all that water. I used perchance 2 cups. Carrots take longer to cook than potatoes and carrots. I put them in all at the same fourth dimension and cooked till carrots were tender. (near 30 minutes) Roast was very tender. I cook it this way all the fourth dimension.
02/26/2017
It was really delicious and very tender. I merely had to add water in one case. The house smelled so good and I couldn't await to eat it. I made gravy and had information technology over noodles. Had left overs the side by side mean solar day with mashed potatoes.
05/16/2017
I definitely enjoyed this, only I couldn't get a decent chuck roast. Then instead I substituted a bottom circular roast and it was very good. The only thing I would alter next fourth dimension, would be to leave out the turnips.
03/fourteen/2022
Beginning time stove top pot roast. Made with a few changes used tin can of beef broth, a loving cup of red vino. Used a 3 lb chuck roast and cooked for
4 hours. Came out perfect. For the gravy used the broth and added some cornstarch to thicken. Served over egg noodles. The family loved it. Will brand this again.
09/14/2021
Hey there I read the reviews to see if its worth information technology 1st fourth dimension cooking it on a stove top. Turned out perfect with a slight modification (just added 30 min to one hour more) the meat turned out tender and flavorful my bf loved information technology.
12/20/2019
Substituted water for beef broth Sauted onion, garlic , celery after searing the meat. Then 1Tbl. Tomatoe paste 2 Tbl. Worstechire 4 sprigs fresh fourth dimension Did not add veggies. Did whipped potatoes & baby carrots in the side My son who HATES boiled meat...couldn't stop eating it!
02/26/2017
I make my pot roast slightly dissimilar, my family doesn't like turnips so I just utilize the carrots and potatoes. I add oregano and thyme(crushed leaves) and 1cup of warmed stiff brewed coffee with a Knorr Beef cube dissolved in the java. Old Navy cook'south trick! Makes awesome gravy!!!
07/04/2019
I honestly went through the reviews and did follow the recipe. When I tasted the broth exactly how information technology was followed on the recipe I decided to add bay leaf, oregano and thyme along with chicken broth knorr. The moment I added those cardinal ingredients to my roast I was in roast sky. I haven't finished making the roast but by the flavors of adding cardinal ingredients made information technology so yummy non to mention I added a minor amount of liquid fume and no flour.
09/28/2018
I followed the directions and it wasn't bad. The meat was tender simply I found the gravy to be lacking in season. I'll make information technology again because my husband liked information technology.
02/26/2017
made it equally the recipe stated without potatoes. very good.. even children liked it. very tender
06/10/2018
It'south a crowd pleaser, for certain!
02/21/2017
I cook pot roast similar to Trash. But use chuck roast for meat. Last time I tried a practiced veggie broth instead of beefiness goop., we actually similar that. But all in all was good receipt, which we all like to change them for our family'south taste. Connie
09/29/2019
Never done a roast on stove to merely homo it was delicious. Super simple to make, especially for beginners similar me
03/31/2022
I fabricated this today and it was then delicious! I used the spice mix that came with the roast and added garlic salt, pepper, common salt and a bouillon cube.
12/11/2020
I didn't have celery or onions, and nosotros don't consume turnips, so I improvised. I used onion flakes, a garlic/herb mix, salt, pepper, a can of beef broth, 2 beef bouillon cubes, and a chicken bouillon cube—and the other herbs listed. Information technology ended upwards having a really good flavor. I added baby carrots and cut and peeled Russet potatoes the final 45 min. I also increased the heat, so it would become done in about 2 ane/2 hours, and kept it covered. I did the searing part with olive oil. Made some biscuits to get with information technology. It was delicious and like shooting fish in a barrel, peculiarly since this was the first fourth dimension I ever cooked a pot roast, only took some patience.
02/26/2017
My grandsons turned up their noses at this cause they're not use to eating real food,simply once they tried it they loved it! I would like a lilliputian thicker gravy in my pot roast,any suggestions?????
05/16/2017
I definitely enjoyed this, but I couldn't get a decent chuck roast. So instead I substituted a bottom circular roast and it was very skilful. The merely thing I would change side by side fourth dimension, would be to leave out the turnips.
03/02/2017
didn't make any changes and I volition make again
01/02/2020
Piece of cake directions! I did get out celery and turnips out, not a fan of them two, simply the remainder I just followed forth! Wife is request where I learned to cook! Lol I own't telling!
02/26/2017
the beef was actually pull apart tender and yet juicy volition exercise it once again
02/twenty/2017
Sounds good- I would substitute either a adept Olive Oil or Grapeseed for the very tasty but seriously unhealthy Crisco- I have made this basically- its very tasty- besides substituted parsnips for turnips- they are sweeter
02/26/2017
Added some adobe peppers. Next time I'll use beef broth and add bay leaf. Also omitted turnips. Would add together parsnips of have them as well.
02/22/2017
This is a bones, no mistake, recipe. Enough of room for variation. I often use a couple of bottles of Guinness Stout in identify of water. Of course, the Stout must exist gustatory modality tested earlier going into the pot. Red wine, another variation. Beef stock is expert too. I add together mushrooms with the carrots towards the end. More garlic and extra onions.
12/12/2018
Fabled recipe. i did use beef broth instead of h2o, and added a tablespoon of Worcestershire sauce. Cooked for two hours, then added the potatoes , and carrots. Was then tender, didn't even demand a knife! Definitely a go to recipe.
02/26/2017
I would not add together so much water. Also, the turnips did not become well with the roast. If I make again, I will skip the turnips and employ a tomato based sauce instead of water
02/21/2017
This is basically my preferred method, except that I add a can of beef stock, an envelope of beef-onion soup mix, 4 cans of water, and whatever other root vegetables expect good. A stovetop Dutch oven does a nice task. Jim
03/06/2017
I made the recipe as written, except I did add beef goop per other reviewers. The meat wasn't nearly as tender as expected, and I cooked information technology depression for as long as the recipe said. There merely wasn't much flavor. The potatoes were very bland, as well. I don't call up I'll be making this once more.
07/21/2019
Only change was I forgot to get some red vino so I used beer. Was excellent. Using leftovers this night for burritos
xi/11/2019
It definitely needs salt and could utilise some other seasonings not nosotros really liked it other than that. It was easy enough so it was definitely worth making notes on adding a few more herbs and seasoning.
02/20/2017
I've made pot roast on the stove top for many years. I've never cooked the vegs. in with the roast. I e'er serve mashed potatoes and various vegs. If I don't have goop handy, I use beef cubes for flavor. I gave 4 stars because I e'er experience something is missing.
02/27/2017
Bland
04/29/2019
I added sliced mushrooms to this recipe.
04/28/2019
Excellent and easy using a le creauset seven qt Dutch oven, I Used beefiness regular beef broth, 10 mini potatoes, five of each red and gold, 2 tablespoons Worcestershire sauce, 1 bundle McCormicks boring cooker savory pot roast seasoning, added 1 inch cut of celery, and fresh spices rosemary, oregano and time. Don't forget to season the meat earlier the flour. Absolutely wonderful.
02/21/2017
Yumm. This is just the style grandma used to make information technology. I would add the carrots sooner than the recipe called for and if the result was non "bulky" tasting enough, I would add some "Ameliorate than Boullion" beef base. One other affair is I similar a picayune color on the veggies and then I sear them in the oil with the meat and set them aside to add subsequently back into the pot. I make variations of this recipe four ways: on the stove, in the oven, in the pressure cooker, and in the electric fry pan.
07/08/2019
I wanted to use my boring cooker, simply I got pressed for fourth dimension so I needed to so information technology in the stovetop. This recipe was pretty easy to follow, simply I switched it upwardly a bit. After browning the roast, I removed it and sautéed my onions (I just had yellow) and some minced garlic (I apply the jar stuff). I added the roast dorsum and used fat-free beef broth instead of h2o. I added the potatoes after virtually and hr and a half, then the babe carrots well-nigh 1/2 hour afterward that. I let that go for another 1/2 hour earlier removing the roast and the veggies. I thickened the sauce with a mixture of flour and cold water for a gravy and I stirred some horseradish into some sour foam for a sauce on the side. I'm non by and large much of a melt, and so I'm pretty proud of this meal.
11/xviii/2019
I made this this evening and it came out delicious! I seared the eight.9lb bottom round in a pot withbutter and vegetable oil, as Julia Childs said everything is better with butter.Then I took information technology out and cooked six onions and 2 cloves of garlic once they were carmelized put roast back in pan filled. up with water to encompass roast.I didnt have beef broth. I added 2 packets of lipton onion mix and McCormick's brown gravy mix, port wine halfway . I also seasoned with fresh nutmeg table salt and pepper and worcestershire sauce and some ketchup yes I said ketchup. After 3hours added celey carrots and potatoes then 1hour later bage of frozen peas. I did thicken sauce with butter and flour assurance.and dont forget another splash of port vino!
01/31/2022
Nice not the easiest with prep time with all the chopping of the vegetables merely it came out good thank you. :-)
Source: https://www.allrecipes.com/recipe/131931/stove-top-pot-roast/
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