Pot roast, braised with lots of red wine...comfort food extraordinaire! This is the ultimate one-pot meal. Ideal for a weekend dinner because of its low maintenance as well as its need to cook for more than four hours. While it does, your home slowly fills up with the warmth of the oven and the irresistible rich aromas of beef, potatoes, carrots and onions slowly mellowing into their own savory sauce.
I added the veggies the last hour, per my neighbors advice, and they were prefect. I think if I had added them at the very beggining they would have been puree by the time it was done.
Perfect for tonight's low of -10 degrees. Heated the whole house with the best smell. This is my 10th time making this. As always, comes out perfect ! To the person who commented " bland", she probably had American paprika. Please switch to authentic Hungarian sweet paprika.
This is a wonderful recipe for a cold winters evening or Sunday Lunch. I substituted percolated coffee (1cp) for the cup of wine and added parsnips at the beginning and French beans and celery with 1/2 an hour to go.
A very good recipe just how it is. A tasty way to cook a cheaper cut of beef.
I made this for my family and it was my first pot roast I have ever made myself. My family loved it I added portobello mushrooms and cooked it at 275 for 4-5 hours wanted to cook it slow but not use a slow cooker. Next time I will put it in the slow cooker
This was good. I thought it need more seasoning so added more. The carrots and meat were great but the potatoes were just ok. The sauce was devine. I will make again but want to experient with the seasons more.
Really really good! I didn't know pot roast could be so amazing. Definitely worth the extra effort.