This one is a keeper. It was one of the best Pot Roasts that we have ever had. There were a few changes that we made though. First, we used a chuck roast as our choice of meat. Second, the potatoes went in at the turnover time as suggested by others. Even then, they were done in less than the hour and a half remaining cooking time. And finally, at the end we smooshed up one half of a potato and a carrot to give the sauce more texture. This is such a good recipe, make it once and you will be hooked.

the best roast I have ever eaten. I followed the recipe to the tee. I wouldn't change a thing

Please keep the wine in! I think that truly makes it. The herb combination is perfect and it's nice and tender. A new family favorite! Like many others, I didn't put the potatoes in until the turning time.

This is the best roast recipe i have ever made my husband and i work off hours so i put it in the oven when i went to bed and he took it out when he got home.....he left me a note saying sorry i am going to eat it all for lunch tomorow guess you have to find something else...it is really good he is not taking it all for his lunch....the sauce is amazing and the meat is yummy ! This was easy and painless and i am a busy lady and that is what i need ! Thanks...i will no longer be using my crock for roast this blows it out the water. I downsized the recipe to suit two people

This is a great recipe... meat is very tender and easily falls apart. I used half the amount of wine and substituted the other half with water and it turned out great. Will definitely make this one again!

This was the best roast I have fixed to date. The meat literally fell apart when I tried to remove it from the dutch oven..... extremely tender and juicy. My adjustments: 1) I dredged the meat in flour before I seared it, 2) I used canola oil because I don't like to waste EVOO on a dish like this, 3) I used regular paprika, 4) I used regular baking potatoes sliced 1/2 inch thick and did not add them until 1 1/2 hours before the end. Very delicious and the leftovers taste even better !

Two tries to give a medal is too many, the site is buggy. The fact is, this recipe is exactly right. I left out the potatoes and carrots but added 1/2 lb. of mushrooms. After removing the meat for slicing, I smoothed the sauce with an immersion blender and then reduced it. The sauce had a serious overtone of Thyme and i liked it. Browning the meat is a given and the wine ought to be mandatory. Be sure that the wine is at least table grade. Since iI measure a lot of things, it is interesting to note that a 4 lb. piece of fresh meat yielded 2 1/4 lbs. of cooked meat. For myself, that might be 12 servings. For health reasons I eat reduced quantity in order not to sacrifice quality. . My listed active time includes finishing the sauce.

This was a great recipe. I have never cooked a Pot Roast as it is not popular in Australia. My whole family loved it and I will definitely cook it again soon.

I loved this however I subsituted red potatoes. The recipe says to the vegetables and cook for enitre time and I decided to add them when their was only an hour left. I would definitely make this again.

In a word......yummmm. This will be my pot roast recipe from now on.

Holy Mackeral! This is the best pot roast I've ever eaten. I've made the leftover broth into soup and it is "slap your mamma" good!

[I made edits to this recipe.]

Very tender, and tasty. to much for a family of 3 so next time will use a smaller roast.

Made this again tonight, and am freezing individual portions of it for easy dinners. Terrific recipe. Comfort food (for meat-lovers) at its finest.

The amount of wine in this recipe may be lowered depending on your taste, simply reduce the the amount of wine and replace with an equal amount of stock or water. Don't eliminated the wine completly, wine helps to both tenderize the meat as well as adding extra flavor to the dish.Pot roasting or "braising" is the way to go with cuts of beef like chuck, shoulder roast, rump or round. In contrast with the fancier, more pricey cuts that roast quickly in dry heat to keep them rare and tender, these tougher but flavorful cuts benefit from the long, moist tenderizing that comes from roasting them slowly with savory liquid, flavorings and vegetables in a tightly closed dutch oven or casserole.

Yet another extremely delicious and carefully written recipe from SGrishka.

This one has "set and forget" simplicity, and is *exactly* what I wanted for a dreary Seattle Saturday night family meal.

One substitution -- only due to necessity and my own stupidity -- was that I had to use chicken broth instead of beef broth. (I thought we had beef broth in our pantry at home, but alas, we did not.) The substitution worked just fine. Braising sauce was still very rich, and the meat was so tender you could cut it with a fork. Really enjoyed this classic pot roast recipe, thanks Steve.

[I made edits to this recipe.]

The amount of wine in this recipe may be lowered depending on your taste, simply reduce the the amount of wine and replace with an equal amount of stock or water. Don't eliminated the wine completly, wine helps to both tenderize the meat as well as adding extra flavor to the dish.

Pot roasting or "braising" is the way to go with cuts of beef like chuck, shoulder roast, rump or round. In contrast with the fancier, more pricey cuts that roast quickly in dry heat to keep them rare and tender, these tougher but flavorful cuts benefit from the long, moist tenderizing that comes from roasting them slowly with savory liquid, flavorings and vegetables in a tightly closed dutch oven or casserole.

[I posted this recipe.]