Slow Cooker Beef Stew With London Broil
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03/16/2012
I loved this. I followed information technology to a tee with the exception of using a boneless 2 pound roast (I'm a one person family). I used the other ingredients at their original volumes though and information technology made an absolutely awesome mushroom gravy. I served it over egg noodles. The leftovers were fifty-fifty better! The house smelled amazing while it cooked. True comfort nutrient and a keeper recipe. Thanks, Chef John!
08/28/2012
I'yard a fairly skillful slow cooker user and have made many a pot roast in mine. I have to say this recipe went and so far across my expectations as to be astounding. The true eye of this recipe is the braising of the beef. I went beyond my usual Carmel color and went ahead to an about blacked meat. The reward was some of the well-nigh beautiful sauce I've ever had in a pot roast. About 1/2 an hour before completion I added several quartered potatoes but because and the sauce made them the other star of this slap-up meal. I've used several of your recipes over the past year or so but really wanted to provide comment on this one as one of your finest. Adept old fashioned America cooking on steroids! Thanks for all you do Chef John.
04/16/2012
Okay for the most office. "Pot Roast" is non a specific cut of meat, merely with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is non necessary- utilize a nonstick pan to brown the meat. If y'all desire to use flour to thicken the liquid, it should be added near the end- long cooking will destroy most of it's thickening ability.. I take no thought what the food industry has confronting beef stock, merely information technology'south a better choice here (and many other places) than chicken.
10/18/2013
I've made this recipe twice, both times its turned out fantastic! Second time I made a few tweeks based on other reviews. I used a 3.13 pound boneless roast (for 2 people with leftovers) and seared it until almost burnt on both sides, ie got nice dark coloring and a nice crust on the roast. Only additions/changes I did were: I quartered Yukon Gold potatoes (like 6-eight potatoes) and put them in with the celery and carrots at the bottom of the pot. I put the roast right from the searing pan into the crock pot on pinnacle of the veggies and let it rest in there instead. I used Beef Broth instead of Chicken Broth and got a corking rich season and I added 1 Tablespoon Low Sodium Worcestershire to the mushroom/onion/broth mixture and permit simmer before I poured over the meat. It smelled dandy when I walked in the door and made a smashing dinner (and leftovers) on a cold October night later work! Highly recommend!!!! Thanks Chef John!
05/13/2012
Swell recipe, and the mushrooms/onions/garlic mixture on top of the meat is dandy; I used this as a basis for my crockpot pot roast today. The only things I did differently were to use beef goop instead of craven broth (seems a better fit, reinforces the beef flavour), and deglazed the mushroom/onion mixture with 1 loving cup of red wine (scrape the bottom to become all the good bits, and then simmer until the wine is reduced), and then used merely one cup of beef broth. Goose egg smells meliorate than pot roast cooking all day long in your habitation! I posted the recipe and photos in my weblog, world wide web.culinaryspirits.wordpress.com .
04/06/2012
This was the best recipe i have found so far. I accept been trying for so long to make a tender roast and terminate upwards with something quite like to a brick... In this recipe I put the crockpot on low instead and used chuck roast with a lot of marbling and it was astonishing! Thanks Chef John!
04/15/2012
Someone mentioned about not tasting the fresh herbs. fresh herbs should be put in towards the terminate of the cooking time, otherwise they lose their intense flavor. Peradventure more should be added towards the stop.
03/22/2013
This recipe is a real winner!! Be certain to follow the directions through and you volition be extremely satisfied. Information technology takes about twenty-xxx to prep the meat and sauce earlier y'all add together it all to the crock pot. So if you're making it before you get out to work, retrieve that. Once I came abode, it was perfectly tender and ready to eat. I removed some of the juice in the pot and made a easy gravy. Start with the roux, equal parts butter and flour in sauce pan, whisk together til it looks like frosting. Then slowly add the juice that you removed from the crock pot. Add common salt and pepper to taste. Let simmer and boil til it reaches your desired thickness.
04/07/2012
Great dinner and leftovers make a peachy stew for later on. I brand one addition. I add two tablespoons of Sugariness Vermouth.
03/31/2012
This was delicious, no demand for gravy,the mushroom mixture really keeps the meat tender and very flavorful! My husband loves to serve with egg noodles and crimson cabbage. Reminded me of Sunday dark family dinners when I was a kid only amend, a family favorite!
04/03/2012
We liked this dish very much. Information technology did indeed need salt pepper afterward cooking. I also wish I could've tasted the rosemary and thyme more. Peradventure I will try adding a bit more than next time. Whatsoever suggestions? I followed the recipe except using a top roast and adding cherry-red potatoes to this dish, excellent!
07/26/2012
Delicious! As suggested by other reviewers, I substituted beef goop & red vino for the chicken goop and threw some peeled, quartered potatoes in the slow cooker about 1.5 hours earlier the terminate of cooking. Likewise, I used a iii lb boneless chuck roast. The run across was tender and the sauce/gravy was delicious! Will definitely cook once again!
04/xv/2012
Yep YES Yeah!!!!! (i added a splash of red wine with the craven broth...ok perchance more than a splash) Yous take to sear the meat as John says, it gives it depth. I have likewise fabricated this using herbes de provence for the seasoning
02/21/2012
Soooo good. I used rib roast in place of chuck roast. My family loved it.
03/30/2012
Loved this receipe. Used what I h on hand so used boneless roast, canned mushrooms vs fresh, added sherry wine to broth. I love vegetables so doubled carrots and celery and added some potatoes I had on mitt.
04/sixteen/2012
My family said this is the best roast I have ever made, not really any "leftovers" left. Followed recipe exactly except I had to utilise dried herbs and afterward reading previous reviews, I added a little more table salt and pepper. I got a belatedly commencement then ended up cooking in oven at 250* for well-nigh four-4.5 hours. They didn't even want to bother with eating it over noodles or mashed potatoes. Side by side time I volition add potatoes, but will have to use larger roast if I want leftovers or plan to feed more than but my married man and 11 year old son as they devoured a 2.five lb roast. I wasn't sure nigh the craven broth, but the rave reviews erased my doubts and the house smelled fantastic!
12/21/2012
I used a iii lb. boneless tip roast and omitted celery due to our personal preferences. I too used jarred pre-minced garlic, dried herbs, pre-sliced baby bella mushrooms, and just under 16oz. baby-cut carrots to brand it easier. I'm no chef and accidentally added the tomato paste before the flour, LOL, but this roast was delicious! I didn't even bother trimming the meat like I normally do (was running out of time for it to be ready for dinner) and the fat literally just roughshod off the meat when pulled out of the cooker. The resulting liquids resembled a sauce or gravy of sorts, and was tasty on the mashed potatoes. This recipe is the very outset thing I've ever cooked in a slow-cooker. (Grandma'southward '70s 4 or 5qt. old-school cooker lol! Thanks Grandma!) I love that this is the but roast I've found and then far that included rosemary (my accented favorite herb) and also thought it was super cool that it did Not include creamed soup or liptons onion soup mix (not that I'thou hating on those recipes... they are really yummy too!). Thanks for such a delicious add-on to my recipe box. I'm sure information technology will be a recurring meal for us hither! :)
07/23/2012
Cooked a iv½ lb boneless roast (that came tied from the butcher) for seven hrs in the crock pot, for four people, and it turned out GREAT! Everyone agreed that it was the best roast and best gravy they had ever eaten; even after we were washed, we stop ourselves from picking at the leftovers. The roast was literally falling autonomously and had it non been tied, I could not have gotten it out of the crock pot. I followed the recipe exactly, except I used ½ cup cherry-red wine and increased the chicken stock (concentrated) to iv cups.
03/31/2012
Just Delicious! Even my 11 yr erstwhile who hates anything other than hamburgers asked for seconds.
04/17/2012
All-time pot roast I accept ever made. I did double the amount of fresh thyme and rosemary equally per another reader'due south suggestion. The gravy was spectacular; I loved the fresh taste without the overload of salt you get when you add dried soup mixes or condensed soups. Served with yukon gold mashed potatoes. Awesome meal!
10/21/2012
I seasoned with tenderizer mccormicks steak seasoning garlic salt onion salt ground pepper. Floured and seared. In same pan sautéed onion and garlic. In tedious cooker 1 can beef stock add roast put bundle of onion soup mix west/ a petty water then add onion and garlic. Keep on low until it simmers lower to keep warm. Add veges to crock and plough back to depression. When simmers turn dorsum to continue warm. Moist non over cooked.
07/12/2013
I was psyched by all the rave reviews on this recipe. The beginning seemed adequately labor intensive for cooking in the crockpot (I usually stick to the "just dump everything in" kind of recipes) but figured if it helped me make a decent pot roast, information technology would be well worth information technology. Unfortunately, my labors did NOT pay off. I followed the recipe EXACTLY with the exception of using dried herbs vs. Fresh. My pot roast came out very dry, and when I say very dry out I mean nosotros could hardly swallow information technology.
04/17/2012
I only made this and it was bully. I didn't change a thing and information technology was perfect. Thank you for the not bad recipe.
08/01/2012
My first effort at a crock pot roast - absolutely fantastic! I don't similar mushrooms, but it was still amazing. Cooked pretty much as the recipe stated except that at the end I added some cornstarch/h2o to aid thicken my gravy. My cut of meat was a Beef Eye Round Roast, 3.52 lbs. I cooked on high for 5 hours, and so reduced to low for probably another hour.
04/eighteen/2012
THE BEST POT ROAST!!!!I used 1 tin of craven broth and 3/four loving cup of red wine. Cooked it on top of the stove for 6 hours. Sooo adept!
10/13/2012
Another hitting! As Chef John indicates in the video, using the correct technique is important. Definitely worth the fourth dimension to requite your roast a good sear along with prepping the mushroom and onion to a caramelized state prior to adding to slow cooker. Simply modest change I made was to use 2 cups (homemade, no sodium) chicken broth and ½ cup dry red wine. If you're using the 7-bone roast, programme to spend some time skimming off the fatty. Served over extra wide buttered egg noodles.
09/16/2013
This is the best pot roast I accept ever made. All I can say is wow. Reminds me of the way my mom made it growing upwardly. Tender pot roast, wonderful flavor and a practiced smelling house likewise. Fabled served over mashed red potatoes with the bootleg gravy on top. No changes for me, I like it the mode it is.
04/16/2012
This is the same basic recipe I have used all my life. I have ALWAYS felt anytime you braise any meat in a crockpot or in the over, it's important to sear the meat (with well-seasoned flour) to assist impart additional flavor and colour. It as well helps to thicken the sauce/broth which is makes a corking gravy.
05/08/2012
This recipe was absolutely astonishing! I wasn't able to find a 5lb bone in roast. I used a 3lb boneless. I also didn't use mushrooms because of a food allergy. The meat was moist and tender and so succulent! I strained the juices and added a flour slurry and made a gravy. I as well added small white potatoes and had a consummate repast in the one crock pot! It was succulent. My swain devoured it. I would absolutely make this again.
06/eighteen/2012
Just made this for dinner with guests and it was a HUGE hit. I've fabricated lots of roasts and this was pretty much the best I've had. I used a 3 pound sirloin roast, cut the chicken broth a scrap and added a half cup of red wine. Also used dry out vs fresh rosemary and thyme. Season was fabulous.
01/10/2014
Loved this recipe as I LOVE all of Chef John's recipes!! I always add to my recipes, merely because that'south who I am LOL.. anyhow, used a vi lb boneless "English language Roast" cause that is all I had on manus, added 1-ane/ii cups of cerise wine to deglaze pan after I added the tomato paste (a bit more than called for), added way more than carrots, mushrooms and garlic (crusade I have a big eatin family), added "quartered" cherry potatoes most 1-ane/ii hrs prior to turning the crock pot off (because I was lazy and didn't feel similar making mashed). I turned crock pot on lowest setting and cooked all twenty-four hours YUM YUM!! Also, no fresh spices that twenty-four hour period then I used dry. I am non a lover of THYME, and so I will go out that out adjacent time haha(PERSONAL Option!!!). Also I e'er add together more spice than recipes call for, just considering we like a LOT of spice!! Next twenty-four hour period, served dish with spetzle and OMG was it GOOOOOOD! Thanks Chef John for another Neat RECIPE! LOVE YOU MUCH :) and Bon Appétit!
08/10/2012
And then easy and very proficient! The beef was so juicy and tender - it fell off my fork! We didn't have all the vegetables so we added broccoli and I also added potatoes, because I couldn't imagine pot roast w/o potatoes!
04/15/2012
Delicious! Looking for a good habitation cooked beef repast? Thank y'all Chef John.
06/09/2013
Five stars for tasting good and for beingness a slow cooker recipe that doesn't have canned soup or any other processed food. I accept had such a hard time finding slow cooker recipes with whole nutrient ingredients, and I will use this one every bit a guide to experiment with every bit I effort to expand my slow cooker repertoire. Try this instead of the i with 2,000+ reviews that does no more than throw a tin can soup and a seasoning bundle (both loaded with msg, cholesterol, and preservatives) into the crockpot. It tastes way better, it'due south way healthier, and it only takes almost 10 more minutes to put together. I am non a fanatic when it comes to eating "naturally," simply I do like to consume real nutrient.
01/19/2014
I usually make pot roast in a cooking bag, but tried this recipe for a modify. We were delighted with the tenderness of the pot roast, and it made a nice gravy later on I removed all the yum-yums in one case the meat had been removed. I added cut-up potatoes with about xc minutes left to make certain they were washed and that worked out well. The cooked-down celery made a great topping over the meat after carving it. Next time I think I'll effort beefiness stock vs chicken stock, just to see of it'due south any better. Recommended!
04/10/2012
This was fantastic! my daughter wanted seconds! :) Look forward to making it over again...and again. Thanx!
06/17/2013
This is Style labor intensive and really didn't merit all the work. I'll stick with my basic broth and Italian seasoning over a beef roast with cut-upward veggies in a crock pot. Takes i/4 of the time and the season is better.
03/18/2012
Wow what a practiced, piece of cake, and wonderfully comfort nutrient dish! I fed our family and the neighbors on this delightful mean.
10/07/2012
I usually love Chef John'due south recipes, but this i left me kind of flat. I was trying to find a fashion to use my slow cooker that didn't involve cream of (fill up in the blank) soup. I believe the flour on the meat created sort of a messy consistency to the sauce at the end. Likewise, this is a rather greasy cut, and the boiling that takes place in the slow cooker just distributes all the fat into the other ingredients. I prefer a slow oven roast. The meat was tender, and I had plenty of sauce using simply 1 and ane/two c. of BEEF broth. In fact, I think my 5 quart cooker would have overflowed with ii and i/two c. of liquid.
08/11/2014
My first fourth dimension making beefiness pot roast. I take decided to add potatoes along with a touch on of fish sauce for deeper tasting. Information technology is soooooo gooooood. I will make information technology again. Give thanks yous for the groovy recipe!!!
01/25/2014
Just OK, I didn't notice any deviation in flavor from when I would just common salt and pepper the meat and throw in some carrots. Actually, I thought the celery merely doesn't belong with roast beefiness.
11/30/2012
I knew right abroad that this recipe was from an experienced chef. If yous desire the season you lot have to take a few actress moments and steps to sear the meat, saute the onions etc.etc. The end result is that a commonly tough piece of meat has been tenderized and the combinations of flavors is amazing. The only thing I did differently was I used domicile made organic beef broth (crusade I had it) and scarlet wine. (too I accept the time to melt my mushrooms in butter till they are dark-brown and crusted with sea salt then add the wine and scrape upwardly the tasty bits) OOOh La La!!!!
02/23/2014
Really very good recipe. Used beef broth instead of chicken broth, and dried herbs instead of fresh... And boneless rather than bone in... Its still was fantastic! The prep is very important... Makes all the difference I believe. Thx for posting!
08/24/2014
Give thanks y'all for a lovely change to my dull pot roast recipe. I used a large London Broil and cooked some pocket-size organic potatoes separately in a lite chicken broth. Since my roast was merely iii lbs, I had room to add them at the finish. Meat has become so expensive, and being a fitness nut, my kids honey when I add potatoes to anything. Information technology helped stretch my budget. But loving the mushrooms. (I also pulled the meat apart when it was done. Keeps the meat with the repast. Some other budget stretching trick.)
08/09/2014
Growing up, pot roast was a Sun dinner staple. It always smelled delicious, but it really didn't taste like much of anything. So, for years I was anti pot roast!! I stumbled upon this recipe a couple of years ago and now this is in our regular dinner rotation. I brand this recipe completely equally written and would non modify a matter. Thanks Chef John!
03/30/2012
Delicious!
09/23/2013
Very good recipe! I did modify information technology though. Mostly considering I can't have pot roast with out potatos. The rest of the tomato paste would have been wasted if I only used i TBS of it, same with chicken broth. Modifications: i. I used less than 5 lbs pot roast and information technology was boneless. 2. I added potatoes. three. I put the whole small can of tomato paste and whole box of chicken broth in and added more flour. iv. I used dry rosemary and thyme. (all i had). Those are minor changes for a pot roast. It was very skilful and I've made information technology twice so far. I make it at nighttime, cook till morning, so reheat in crockpot for dinner. Simple and delish!
05/24/2012
I used a 3 lb rump roast (had on mitt) and used the rest of ingredients as listed. I didn't have fresh rosemary or thyme, so I put 1 teaspoon of each in the mushroom sauce. I cooked it on high for 3 hours and and then 4 hours on low...still wasn't fork tender, so I put information technology on loftier over again for another ane 1/2 hours. Finally started falling apart (it was a pretty thick slice of meat). Gustation was awesome, just it did demand more than table salt. Served over egg noodles. Thanks for a corking recipe!
03/27/2012
this is BEST pot roast recipe ever!! The but changes I made was to terminate cooking in the oven instead of the slow cooker (I didnt have a lot of fourth dimension. I besides seasoned information technology with a little meat tenderizer. My husband and I enjoyed every bite. This is a keeper.
x/12/2014
Excellent! Followed the recipe every bit written with the exception of using stale herbs instead of fresh. Using my faithful Dutch Oven, I baked this, covered, at 300 degrees for several hours - calculation the carrots and celery after the offset 60 minutes. Served with mashed potatoes -very tender and tasty - thank you, Chef John !
03/21/2012
This was so good, the whole family loved information technology...even my kids (two and five)! Thanks for the recipe and video, Chef John!
04/15/2012
Very proficient - I did alter it a bit - I left out the mushrooms and carrots because I didn't have whatever on hand. And I used a boneless cut and stale herbs. Just it was very tasty and a big hitting with the family. I strained the juices and thickened them a chip with a flour/milk mixture to brand gravy and served with mashed potatoes.
09/11/2013
Wow!! This is an incredible recipe. I used a 3 pound boneless chuck and it melted in our mouths. It made a delicious gravy also. I followed the recipe exactly and served it with boiled potatoes. My family couldn't get enough.
09/08/2013
One give-and-take: Amazing. I didn't change one thing- followed it every footstep- and information technology was flawless. This will exist my go-to recipe for pot roast. Cheers so much for sharing!!
05/24/2013
Excellent! I adopt to cut the beefiness into chunks well-nigh 3in cube. This style you lot can get the seasonings and flour on all sides. You tin can add a one-half-cup of burgundy wine for "bourginon" flavor.
09/07/2014
The key was definitely in searing the meat. Best pot roast I take done so far, amazingly tender meat and vegetables. I will definitely brand it once again. Thanks chef!
10/20/2012
No one believed that this was my first time making pot roast. The meat was tender and flavorful, merely how information technology should be!
09/nineteen/2013
If I don't desire to use onions, practise I nonetheless put the butter in?
09/05/2014
This was my first effort at making pot roast and it was perfection over mashed potatoes! I couldn't detect a bone-in chuck roast so I used boneless and it was fantastic. My beau said it may be his favorite repast ever.
04/22/2012
A little bland..
03/x/2013
This Wearisome Cooker Beef Roast recipe was wonderful! We are living in Republic of korea for the next year, so this was a wonderful "feel like home" dinner. Since beefiness is so expensive here, nosotros were fortunate to exist visiting relatives at Kunsan Air Force Base, where nosotros were able to become some U.S. beef. Thinking I had everything now to make a wonderful dinner, I realized that I did non have any lycopersicon esculentum paste, so I decided to substitute information technology with a teaspoon of Korean 'hot pepper paste.' WOW...now that gave information technology a kick. I didn't have any celery, so I used carrots and potatoes on the bottom. About 10 minutes before we were fix to eat, I added some Korean dumplings to the elevation of the roast and simmered them in the juices. Needless to say...It was a hitting with my husband and neighbor. If you tin can't be at home, you lot can sure make the all-time of it with this recipe. Thanks Chef John!!!
09/09/2013
My get-go even pot roast. Absolutely delicious! Worth the wait! My husband loves information technology. It's a healthier version than using dry onion soup mix and canned cream of mushroom soup. Two thumbs upward! :)
09/12/2012
I followed this recipe exactly. This is honestly the best slow cooker roast I've ever eaten. My husband literally didn't talk for 5 minutes and licked the plate clean. Thank you for the PERFECT recipe - easy to follow and delicious results!
08/27/2014
Absolutely amazing--finger licking adept. I will definitely make this recipe once again.
09/01/2014
I made this today and information technology was delicious. The delicious odor tempted u.s.a. all day while it cooked. I cut upwardly my meat (a prissy slab of chuck roast) and seasoned it with all the seasonings in the recipe plus powdered onion and garlic since I hate the texture of the "real" things in my oral cavity. It was so good that I forgot to take a moving-picture show! So mine is of the tiny chip of leftovers in a plastic container :) so yummy!
04/29/2012
I was looking for a pot roast recipe I could adjust for my Mom'due south gluten intolerance and this was information technology! I used corn starch instead of flour and left out the mushrooms equally my married man doesn't like them. I will brand those separately with bacon and onion. Added almost 1/4 cup red wine and homemade chicken stock. It smells divine! I will also brand mashed potatoes, creamed spinach and boston lettuce with sour cream herb dressing---super YUM for a sunday dinner.
11/20/2012
YUM!! I specially liked the flavor of the mushroom gravy/sauce. It tastes like to Campbell's Golden Mushroom soup, which is non always available at the shop. I recall I'll utilise this recipe from now on. Information technology's even better and you tin can control the amount of salt, and other ingredients. I likewise used a smaller chuck roast, without a bone. It was so tender. I removed the roast from the crock pot at almost seven hours. I besides was cooking small red potatoes which I removed from the pot at about 4 hours. (If I was not going to be at home, I would non put the potatoes in for the full mean solar day.) Typically, I add bay leaf to pot roast, but did not miss it at all with this recipe. I loved it Chef. Go on them coming!!
08/05/2012
Pretty good!
01/xix/2014
This is the third fourth dimension I take made this recipe. Information technology is by far the all-time pot roast recipe I accept ever fabricated. Full of flavor and the gravy is great over mashed potatoes. I agree that searing the beef is key. The tomato plant paste adds that little something and sautéing the onion garlic and mushrooms adds a lot of flavour. I also sautéed the celery. This is a permanent part of my recipe box. Thanks for the neat recipe.
12/12/2013
Unfortunately I wasn't all that impressed with the dish even though I not only followed the instructions but when I found it lacking in taste I added some more than herbs. Also the gravy was thin. I did however relish it the following day when I added more than veg and thickened the gravy. I did await more gustation especially later on taking the time to chocolate-brown etc on the stove first. It is so interesting to read other reviews and and then have expectations non met.
03/06/2014
Honey it!! I really endeavour to stay away from canned or packaged soups and this pot roast turned out bully. Chef John did it once again!! Thank yous!
02/25/2014
Chef John you've outdone yourself with this one. Absolutely amazing and tender pot roast.
02/06/2014
This was very good. Made as directed with the improver of extra herbs towards the end and put potatoes in during the terminal 1 hr 1/2. I happened to get in on a night of a huge winter tempest here and THE only piece of meat left in the store was three.5lb top roast. I Hate carrots. These are excellent in the slow cooker for hours in the gravy. Melt in your oral cavity skilful, so if yous have kids who won't eat their carrots, try this.
07/09/2014
Oh. My. GOSH! This is the best pot roast I've e'er had (sorry, mom). The only pain is that you have to cook the onions and sauce before mitt which makes it difficult to do on a weeknight. I made the sauce the dark before and kept it in a separate container in the fridge. In the morning, I poured the sauce over it and so put tiny Yukon Gold potatoes on tiptop (I take a small crock pot). I put information technology on depression for most 3 1/ii hours and when I got habitation, I turned it on high for another four hours. Call up, mine was cold from being in the fridge. It was perfect. The meat is crazy tender and the potatoes were soft without being mushy. Will definitely make again - hopefully I don't lose is recipe!
04/19/2012
Fantastic! Served over hot buttered spiral noodles seasoned with garlic pulverization. Also, had it with a side of cottage cheese with fresh chives mixed in. Wonderful compliment to it ~ Kids and Hubby loved information technology. Sharing with all of the ladies at piece of work! Thanks
01/07/2014
Served this for company. Information technology was fine, but didn't stand out plenty for me to plan to brand again. Followed the recipe.
01/04/2014
It turned out good, but similar some others, I didn't actually gustatory modality the spices at all (me having to use common salt and pepper afterwards the repast is cooked....rare for me!); thus why I gave it three stars instead of 4 or v. Nosotros followed the recipe almost to a T...we omitted the mushrooms out of personal preference, and added some sliced potatoes, because having a roast without ho-hum cooked potatoes just didn't seem right. But thank you for the recipe anyways!
12/16/2014
AMAZING POT ROAST!!! I WILL Make It ALL THE Time Like THIS!! no soup mix or pot roast seasoning parcel. And perfectly seasoned!!! Just had to add a pinch of salt when I served it only its meliorate to add together to the the roast rather then beingness overly salty when its washed!! It turned out amazingly tender!!! the season was fantastic! I used baby portabellos for the mushrooms and it gave the roast a squeamish rustic flavor! my hubby ate 2 servings!! My 2 year old son even ate it and my four year old daughter loved it! Bully RECIPE!! If I could give it ten stars I would!!!
12/17/2014
This fabricated a very tender roast with amazing gravy--I used beefiness broth instead of chicken. If I made this over again, I would decrease the cooking fourth dimension or cook on low. My roast came out quite dry out. I only cooked it on high for 4 hours, then switched to low for 2 hours, but I guess I even so let information technology cook likewise long.
10/04/2014
Tin I offer my ain variation of pot roast? Just made this past week for a company dinner. Used a can of ale, cream of mushroom soup;onions, potatoes, multi-coloured carrots; lots of italian seasoning;one packet onion soup mix( instead of salt) v-half dozen cloves of garlic; rosemary and bay leaves(removed afterward three hours)5-6 squishes of Heinz Spice Ketchup: and near ¼ c maple syrup! And yeah, altered seasoning equally it cooked on loftier for virtually 6-7 hours. Made oodles of gravy and meat was tender and very yummy! The vegs were wonderful. Served with asparagus which I roasted with olive oil and parmesan cheese. Improvising sometimes actually works!
03/09/2014
I just made this and it was fantastic. My roommates loved it. The only complaint I had was that prep really took an hour. I'm either non very experienced or I forgot to hire someone to pre-cut everything. Aside from that I highly recommend information technology.
09/fourteen/2014
OMG! I'one thousand non a beef eater usually, but my roommate is, so I bought a blade roast on sale. I followed the recipe, merely substituting the chicken broth for vegetable broth (it'south all I had on hand), and information technology turned out perfectly. I fabricated a plate upward for my neighbour who was feeling ill, and I got a voice message from her saying only this: 'YUM,YUM,YUM,YUM,YUM,YUM...!' I served garlic mashed potatoes with the gravy and it was delicious. The browning of the meat made all the difference, I think. Cheers for posting this!
02/01/2014
This was fantastic!! all-time pot roast ever! Anybody in the family loved information technology!! We eliminated the mushrooms cause nobody likes them.
09/28/2016
I followed this recipe to the alphabetic character. Information technology was so like shooting fish in a barrel and I actually had fun making it. I am Not someone who yous would phone call a melt. In fact, I am nigh as novice as they come up. Considering of an injury that has me out of work, I have taken over the cooking in my house. I have e'er been able to cook the simple dishes, just, now that it is my duty, I have had to pace information technology up. This being said, I can't stress plenty how Piece of cake this recipe was to make. Everybody in the business firm says that this was the ABSOLUTE All-time POT ROAST that they had Ever HAD. Can't expect to endeavor it over again.
09/05/2013
Wonderful! Didnt change anything ....... so expert!
02/22/2015
Another winner from Chef John! I fabricated this exactly equally written, except my roast was but over ii lbs. and I didn't take fresh herbs, so I used three/4 tsp each of rosemary and thyme. I also added a lilliputian Montreal steak seasoning to the salt and pepper before I seared the meat. I cooked information technology for 6-7 hours on high. It was delicious.
08/05/2013
Admittedly delicious! I used boneless chuck roast and doubled the amount of mushrooms. My family unit is asking for this meal over again this week.
10/06/2013
I am certain this is a v star as is. Even so, I did make some modification. I used 2 cups low sodium beef broth and a loving cup of red wine instead of the chicken broth. I used a a boneless roast. It came out amazing! Information technology takes just a little more than attempt than some recipes merely then worth it.
03/02/2014
I wanted condolement food and this recipe delivered. Pot roast is a favorite of mine amd this was so easy to put together. It was reaIly simple to set. The only difference, I was making for a weeknight dinner and then I cooked it on low for about 10 hours. It was then tender and succulent. I served with mashed potatoes, carrots and sauteed spinach. Definitely will be working this into my rotation, I forgot what great weeknight meals yous tin can make with a slow cooker. Thanks Chef John!
01/12/2014
Loved this recipe, and have made information technology at least 12 times so far, and after trying to brand information technology better i've done skilful things and not so good things. First, heavily season the meat earlier the sear, try using larger chunks of salt if yous can. 2d, Use peanut oil instead of vegetable oil, gives you lot a better sear, and tastes better in the concluding product. 3rd, add additional salt, you can endeavor unlike things, i add near a tablespoon of soy sauce, but its up to you lot. Do not add more than than 1 tablespoon of tomato plant paste, this will brand the roast taste sweet, and the meat will flop autonomously. make certain the meat stays in the slow cooker for the total time frame, even if you do go a boneless chuck roast, and always de-fat the roast before serving. This last thing is just something i've noticed, endeavour to use a smaller pan for the sear, I use a 10", helps agree in the moisture every bit the rut drops less when the meat is added (you'll notice less bleeding in the pan).
07/21/2012
Very tasty. Had never made a pot roast before, and it turned out wonderful. I only wished I had started making it at most 9 in the morning time, so I could have permit it melt in the crockpot for another hour or so to see if the meat would be even more tender and yummy. Thanks for the recipe and video! My family unit loved it :)
12/25/2012
I tried this for the first time today and information technology was wonderful. I added corn starch to the left over juices and information technology made the most succulent gravy; no additional seasoning necessary. I didn't change a thing and will be keeping it for future use!
03/02/2014
omg sooo skillful the whole family loved it. very filling. we served information technology over mashed potatoes.
11/thirty/2012
Easy & super good, I didn't change a thing & information technology turned out perfect!! Thanks for the crawly recipe!!
09/eleven/2012
Very delicious !! I cooked at the conventional oven for 4 hours on a 250F temperature. It was very tender and moisture. Added more salt and pepper in the cease. Added likewise all more thyme and rosemary in the centre of fourth dimension.
09/18/2014
Fantastic. I added turnips just other than that would non change a affair! If you similar roast on the medium rare side I would decrease the time to 4 - four 1/ii hrs.
xi/02/2014
Fabricated it today and it was the all-time!!!! Because I'm Hispanic and love spices, I made my own rub for the beefiness other than that followed every step. It was tender, flavorful and the gravy co-ordinate to my husband was PERFECT!!!
x/06/2014
Good for the tenderness of the meat and vegetables, just 'light' on the flavour. Using beefiness stock or beef stock and red wine would definitely make information technology richer. Adding a boutonniere garnet for subtle bawdy tones could also exist a plus. Easy to follow, hearty a
01/13/2014
It WAS DELICIOUS
Source: https://www.allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/
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