Slow Cooker Pot Roast

So I followed the basic recipe but as per my usual went of course quite a bit. I started 3lb roast and took almost 1 and 1/2 min longer to cook than the 7 hours it said, and it could have even gone almost 2 hours more all together to be even more tender. I also used a ton of veggies, 🌰 potatoes, celery, colored 🥕 , turnip, yellow squash, green squash, giant sweet peppers, and garlic. I decided to brown everything in 2 batches, the root veggies first, then softer veggie last. I also added 1 extra cup of the broth, which meant I had to use half spoon more of the flour to thicken it up more, and I tried to get rid of some of the grease even though wasn't too much. It was a great recipe overall, and we will def use it again instead of the more basic one we tried months ago.

Wanted to try something different, but we really didn't enjoy the sweetness. Did not make its own gravy. I had to do the extra step... which isn't ideal for a weeknight meal.

This was amazing

Really good. Made it in an instant pot and the meat could have been a little more tender but a few extra minutes might solve that.

I didn't have Dijon, so I mixed 2 tbsp yellow mustard and 1 tbsp white wine vinegar. Other than that, stuck to the recipe! Made in an instant pot on the slow cook setting, "less" -- then "normal" for the last 90 min. Next time will add more salt and/or spice!

Definitely adding less balsamic vinegar next time or substituting/adding Worcestershire sauce.

Quite good. Would probably do less vinegar next time.

So delicious, and tasted even better a few hours later! I needed to add salt and brown sugar because the vinegar taste was too strong. I used two different cuts of meat that added up to ~4.7lbs (browned them both) and they were 200° 7hr 30mins in.

This was hands down the absolute best roast my husband and I have ever had! Loved it! I used pork instead of chuck because I don't care for red meat. It was still the best pot roast ever! There was so much leftover we ate on it for 3 days. Will definitely make again.

Only took about 6 hours in my crockpot, instead of 8

One of the best pot roast recipes I’ve made yet (and I’ve made a lot). Make sure you have crispy bread on hand because the juice is so flavorful for dipping! I went a bit extra on the veggies- needed especially for leftovers.

I added 15oz can of tomato sauce with the beef stock and balsamic.

Will be leaving out the balsamic next time. Meat was really tender.

I made this recipe in my instant pot. It was really good, another family favorite.

Whole family loved it!

This is a really good recipe. Tasted a lot more complex than a stereotypical pot roast. I did change things up a little though and sauteed the onions and garlic in the same pan I browned the roast. I also added about 1/2c of merlot, 2tsp of rosemary, 1tbs of worcester sauce and 1tbs of soy sauce to the crockpot before cooking it. The gravy was amazing. My carrots weren't quite done so I would just watch the size you cut them especially if you have a smaller roast like I did. I had a 2lb roast and cooked it on low for 4 hours. (2hours on low for every pound)

So yummy! I added an extra cup of beef broth.

Less onions, a lot more carrots, celery, and potatoes. I slow cooked it in my pressure cooker, so I seared the meat in the pressure cooked before changing it to slow cooker to not dirty anymore pans.

Wow, this transported me back to my childhood! Ultimate comfort meal. I halved the entire recipe to fit our smaller slow cooker except I added the full cup of beef broth. It came out great! Chuck was butter soft. We didn’t add any flour so the sauce was nice and liquidy.

I follow the recipe as it states and it was a success. The meat falls apart without any effort.

This was really good. I used the instant pot directions (it has oven directions too!) and total it took about two hours. The only issue I had was it could use about half as much thyme, will do that next time. Excellent flavor, even the picky kiddo like it.

It's very tasty. I added mushrooms and tomatoe paste. I didn't use any beef stock since I didn't have any. I just used water. I used cornstarch as a thickener instead of flour. The tomatoe paste gave a better flavor to the pot roast.