Substitution for 1 Pound Roast Beef
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08/21/2008
I retrieve this would take been boring if I made it as described. With a few slight modifications it became a complete delight. I used some diluted craven broth (didn't have beef) instead of water. Your liquid will melt downwardly so you don't demand to use the stock at total strength. I used a smaller roast (1.v pounds). Added a splash of shiraz, a nuance of worcestershire sauce, and virtually 2 tbsp of molasses at the same fourth dimension as the stock. Also, I added the celery tops and thin bits (don't throw out the leaves - they are good seasoning in stews and roasts). When adding the potatoes, I likewise added a splash of soy sauce and nearly i tsp of tarragon flakes, and another tbsp of molasses. At the cease of the line, well-nigh 5 minutes earlier removing from the rut, I added a skillful splash of shiraz and a very healthy grind of fresh black pepper. Don't put the pepper in too early as the recipe instructs, as y'all will cook the flavor out of it. I cooked this recipe with a hat half on, and had to add nearly 1 cup of water halfway through.
03/23/2008
This review is for mainly the method. I'd never braised a roast on the stove top earlier so I was very happy when my boneless shoulder roast came out very tender. Nosotros don't like our veggies likewise 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 merely water to requite it more flavor. This is a really great classic roast beefiness dinner. I did leave out the turnips though, noone in my house will consume them. But with the carrots and potatoes it was however swell. This is defenitly a new favorite!
09/20/2009
This was the most aromatic and succulent dish I have ever fabricated! I did change a lot around, though, and am so happy that I did. I also added beef stock, molasses, worcestershire and extremely salubrious "splashes" of cerise wine. I used a not bad deal of ocean common salt and fresh cracked pepper to season the roast. Then, I chose to use 3 tbsp of olive oil and put a really difficult sear on the beefiness so that all those yummy juices were sealed in. I added the onion to the oil and cooked for almost 4-five minutes, then the garlic for about 2 minutes, so some nice carmelization could add texture and depth of season. I used about three parts beef stock to 1 part h2o until I covered the roast, and then added some Worcestershire and a practiced dose of red wine (I used a Zinfandel). Once information technology came to a boil and I reduced oestrus to a simmer, I besides added 2 bay leaves and the stems from the fresh parsley that I add later in the recipe. When I added the potatoes, I doused the stew in wine again. And again when I added the carrots. One time I turned off the heat, I chopped up from some fresh Italian parsley and basil and added them, forth with common salt and pepper. Fresh herbs retain their flavour best if added at the end of cooking. Finally, I removed the roast and tore it into chunks, then I added it all dorsum to the pot and cooked another x minutes just to actually add to the tenderness of the beef. Information technology was only and then wonderful!! In fact, I establish myself in there picking at the potatoes again and information technology'due south 7am! :)
08/12/2008
We loved this method of cooking pot roast! The roast was tender and juicy. Nosotros took some of the tips like using beefiness broth to cover the roast and omitted the turnips. Information technology is replacing our bake in oven purse method we accept used for years. Thank you for posting this recipe
01/07/2008
I followed the suggestion to substitute beef broth, and the recipe was very good. My roast was almost 4 pounds, but for some reason it cooked in less than two hours. Utilise a meat thermometer to check if the roast has reached the desired temperature, so you don't overcook it.
01/17/2010
Information technology was a nice alter of pace rather than roasting in the oven or the boring cooker. I added boullion to the water, as well as worcestshire sauce, red wine, and a small tin of tomato paste. I didn't even have to thicken the sauce since it was thick enough later cooking downwardly the meat. My 3.25 lb. roast took about 1.five hours to melt with the lid partially on, then another 30 minutes for the carrots and potatoes (the store didn't have whatever turnips). We actually enjoyed information technology, and are looking forward to open up face sandwiches and gravy tomorrow!
10/31/2008
What tin I say about this wonderful recipes?!? NO LEFTOVERS!! The only substitute I did was using beef broth. This took the identify of my usual pot roast recipe!
03/15/2009
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 slow cooking it in the oven. I kept forgetting to put the roast on to cook because I was ill and distracted. Finally, I idea of the stove meridian method and found this recipe to help me out. I browned the pot roast as directed. Seasoned it with salt and pepper and browning sauce. Put a can of beef broth in the pot and simmered away. I kept checking it the way I would if it was in the oven simply I actually didn't demand to. I never had to add together any additional water. It was then tender and the gravy was wonderful. This will be my method from now on.
ten/01/2009
Made this as directed and was disappointed with how bland everything was. The meat just tasted similar boiled meat - the seasonings didn't penetrate the meat like other recipes I've tried. Too, I don't recall the vegetables spend enough time with the beef in this method. They were defective that yummy "infused" gustatory modality. I take a friend who makes the all-time pot roast and she does it on the stove top, so I had high hopes for this recipe. This was definitely the least enjoyable pot roast I've ever fabricated.
02/16/2015
I took some ideas from DannyBoy and boy was this tasty! I bought a 3 lb. English cut roast (the pull apart roast) which is my favorite. I seasoned information technology adept with salt & pepper and a spice blend called "Greek Seasoning" that we get at Walmart of all places! It has several other spices in it and we dearest it on roasts. I seared it in some canola oil for most three minutes on each side until it was prissy and browned. Then I added half-dozen cups of beefiness broth (4 regular and 2 depression sodium) and 2 cups water. I also added nearly iii/four Cup of Sutter Habitation Cabernet, several shakes of Worchester sauce and a couple of good pours of Tamari (full-bodied Soy sauce). Lastly, one parcel of onion soup mix. Then one blood-red onion chopped, two onions cut in half and and so sliced, three stalks of celery (with leaves included), eight peeled and quartered potatoes and 2 large bunches of fresh carrots, peeled and sliced in 3" sections with the fat end cut in one-half. I added all the veggies right in with the broth because nosotros like the flavor of the broth to penetrate the veggies. This was so delicious! And the all-time part is when nosotros were done eating we just let the pot come to room temp and stuck the whole pot in the fridge! The side by side day nosotros brought it out, heated information technology upwards and had some other succulent repast without any additional pots to clean! After the 2nd meal we used the rest of the meat for BBQ beef sandwiches and the goop for French Onion Soup and it was wonderful!!! Overnice way to become several groovy meals from 1 dish!
03/31/2011
Never made pot roast earlier, and never heard of making information technology on the stove top. Simply it was great! Very nice flavour. Meat was tender, vegs were soft. I did add some beef stock.
04/02/2011
Very piece of cake, meat was so tender it could be cut with a butter knife and vegetables were soft, the timing was right. I followed the recipe equally written and used h2o, and I thought the season was not as "beefy" or rich as information technology could be, adjacent time I will follow review suggestions and try beef broth. My hubby enjoyed his meat with a horseradish mustard.
12/21/2008
Very expert but demand to add LOTS more spices - common salt, pepper, mayhap worstchester (sp?) sauce?
02/21/2017
I always have fabricated mine on the stovetop i identify my roast in a paper purse and shake it in flour table salt pepper paprika and garlic pulverization befor searing. I as well use beef stock and water. Instead of ruby-red onion I use small-scale whole white onions and instead of turnips I utilise parsnips. Carrits of course. Also I use celery with the leafy parts. And sometimes I besides add mushrooms. A bay leaf is a must. And lately I take been using rosemary also. So after roast is tender I take 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 the milk and flour mixture in, stirring constantly. One time it has reached desired continuance I supervene upon the meat and veggies lower heat and cook for another half hour. Yummm
09/05/2010
Nosotros followed the recipe except we added some McCormick beefiness base to the water. The roast did not fall autonomously and at that place was not much flavour to it, or the veggies. There would have been even less flavor if we had not added the beef base. We will not be using this recipe again. Disappointing. How did some of y'all charge per unit this equally the BEST pot roast you take ever made?????
05/19/2014
This is the way my mom always cooked pot roast, and the manner I have ever done it. I dredge the roast in flour seasoned with Zendher's All Purpose Seasoning before browning, and add beef bouillon cubes with the water. I toss in tiny pearl onions, baby ruddy creamer potatoes, and baby carrots, for a delicious dinner that requires almost no effort but tastes wonderful!
01/21/2010
I browned this in butter first. I omitted the turnips & celery. I added some beef boullion to the water. Information technology was actually good. It came out more than moist than when I make it in the crock pot...I was surprised.
06/20/2014
I have been making this recipe for years, the only divergence is I add together i packet of Onion Soup Mix after I chocolate-brown the roast every bit I'thou adding the water. You accept to have this to get that roast flavor that'southward is and then adept. If I don't have that you must add beef bouillon cubes. I did add together a splash of red wine today like others suggested then I tin can't wait to taste it tonight! I serve mine with Hawaiian butter rolls to soak upward all the good broth. Yummm.
12/05/2010
I added a can of beef broth, a can of diced tomatoes (with juice), sliced mushrooms and diced celery. I also added freshly ground pepper and flavour table salt. It's been simmering for a a few hours on a gas stove height. I've never made a pot roast without my Crock Pot. I used onions, mushrooms, celery, canned diced tomaotes, carrots and yukon golden potaotes (quartered). I added ALL veggies subsequently I seared the meat, and so all the flavors would infuse. Volition 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 just took an hour an a half total for a 2 lb roast.
05/02/2009
The all-time pot roast ever!!!!
09/xi/2009
I read this receipe and thought it would exist good but I noticed in that location was no tomato paste or tomato sauce or beef bouillon. So I added 2 cans of tomato paste, 1 tin can of sauce and some beef boulillon, and some spices, and what practise you know information technology was keen so I say it was a five star after all the extra stuff I added to this.
08/26/2009
I must accept washed something incorrect considering this recipe was a total thwarting. It was too watery, flavorless, and wearisome. I followed it exactly and should accept added spices, equally well as some type of thickener. Sorry -- not a hitting.
05/12/2017
I followed the directions exactly when I made it and both the roast and the vegetables were absolutely delicious. The simply reason I couldn't give it 5 stars is because at that place is no way to go along the roast covered with water considering it kept floating to the top. Likewise it says 3 hours - Information technology actually took double the time to cook.
10/24/2010
Very helpful the roast was tender! Needed more than salt but other than that it was GREAT
06/04/2012
I imagined this would be a little banal so I added some gravy mix and soy sauce. It had the perfect flavor. The meat was tough though. Information technology may have only been the cut itself. I remember this was an easy recipe and will endeavour once again but get my meat from a different place.
07/12/2015
Practiced to see a pot roast cooked stove-elevation...but like Mom's. I rarely use common salt only did use Kosher common salt and fresh pepper every bit a rub prior to browning forth with rosemary and thyme (which I add to everything). This came out just perfectly. The gravy was great only tweaked a bit after cooking with sherry. My female parent never used canned goop; water always seemed to do. And so h2o only worked keen. Interesting additions in other comments and am likely to try those. Why non? Pot roast is a slow cooking process; patience always makes it a hit.
02/21/2017
This is how my mother e'er cooked the roast with the exception she dusted the roast with flour before searing. Fabricated for a really good gravey.
09/20/2012
Made this to night. Followed the recipe very close. My roast was but 2#, no parsnips, added some leftover Merlot, and a couple Tablespoons of Worcestershire sauce as mentioned past another poster. Tasted bully! I made a grave with the tuckered liquid by adding 2cups of the juices in to the pot with 2 tablespoons of melted butter. I thickened it upward with 2 tablespoons of cornstarch in 1/4 loving cup common cold water. Brought it all to a eddy stirring all the time until the gravy was thick as I like. Whole meal was keen!
02/21/2017
good base. But with many tweeks. My mom makes her pot roast this style but with tomato sauce. Since I am on an acrid and gluten free diet, i was looking for new ideas. I establish this recipe, and followed a lot of folks advice. I sear in canola oil, then added copped onions, South&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 take the meat out, continue to cook downward the liquid. after the meat is cool enough to handle, I slice it, add together it back and then add the veges. I but apply potatoes and carrots at this point. Let if cook for another hr. Melt in your mouth.
ten/26/2016
I made this dish! I read a few reviews and had seen some encountered the bland taste while cooking the roast on stove acme. I boiled my roast in goop. I followed the recipe step past step! I only substituted the water with broth. At present I would add h2o one-half style though but, not a whole lot. Once the roast was tender, I took a bite and y'all tin taste the goop in the roast. Very succulent.
09/11/2016
My roast was a petty smaller, near ii pounds but I still cooked for the stated amount of time. Our family is not fond of turnip and then I omitted that and doubled up on the carrots. I rolled the roast in flour before searing. Just before putting the potatoes in I used an emersion blender to blend the onions and celery. I did add a skillful splash of wine besides. The one negative that I have is that the carrots were still crunchy and they weren't that large. Thank you for sharing.
02/xx/2017
I was interested when this turned upwards in my email, only this is Not a pot roast, it is a pot boil......to roast you accept simply enough liquid to terminate it burning, just keep an centre in it and add a piddling at a time......
04/19/2014
Not bad recipe to use as a guide/base. Perfect if you lot take never made a stove top pot roast before. Equally you see in the xomments there are many additiins you can make. I utilize demi slippery, dried shitake mushroom powder from Fogwood Foods, fresh thyme, fresh basil, egyptian stale basil, vidalia onions and I roast my yukon potatoes beginning then add at the end. Besides, i utilize local butter and royal moon merlot in the first. Killer dish no thing how y'all do it!
02/20/2017
I usually make my roast in the crock pot. I tried this, install of using just plainly water, I added the dry out onion soup mix to the water. I did flour and chocolate-brown the roast before cooking. Added the onion soup mix, subbed the turnips for whole mushrooms. No one in my home will eat turnips. It was pretty good,but I prefer my crockpot method to this one. The roast, even though information technology roughshod function easily, was even so tough. When I do them in my crock pot, the Roast just melts in your oral fissure. I think slow cooking it makes the roast tender. Thank you, anyway!!
x/17/2014
This was a pretty standard recipe. It's not hearty, as far as pot roasts go. As another reviewer stated, the flavors did non meld together. The taste was standard, rather bland. I recollect I'll skip this 1 next time, just it was a meal that my family ate without complaint.
02/26/2017
Very tasty, easy to prepare. I used H.Due east.B. beef broth in lieu of water, no turnips. Other than this, recipe as is. Almost dislike saying it, but this stovetop recipe will supersede my long-fourth dimension ho-hum-cooker recipe; my two preparations have been that good.
02/20/2017
I brown every bit stated but add 1 parcel dry onion soup & ane tin can or canteen of beer. This makes a rich savory pot roast. continue with veggies as described. You may demand to thicken the juices with a cornstarch slurry at the end if you prefer a thicker gravy.
04/12/2013
i cooked as the recipe stated. my roast was big and so it took about iv hours. i tasted the goop of this and ended upwardly tweaking it before i served it. if i make this again sick use beefiness broth instead of water, up the garlic and use a bigger onion. it wasn't bad it merely wasn't expert.
12/20/2015
I suggest y'all cover the pot.
10/29/2013
Worst I take ever washed. Could not eat it. BAD BAD BAD. Tough, watery, awful.
02/21/2017
My grandmother and mother always used this recipe for their pot roast, and I still do it this way. Some people idea I was nuts (until they tasted it). I never covered the roast with water, but put in ane-2 cups, covered it and cooked it on extremely low rut for several hours (iii-four). Yous practise have to bank check occasionally to be sure it doesn't go dry, adding h2o as needed. Toward the end I remove the roast and vegetables and thicken the sauce. Excellent recipe!!!
05/xi/2016
It was very delicious! Likewise, I loved that information technology was done within only 3 hours instead of much longer. I ran out of time to do my usual pot roast and so I googled something that could be set sooner. This recipe was a really squeamish surprise! I followed the basics of this recipe, but improvised small details similar portions. For the broth, I used the premade ready to go craven goop and diluted some water in it and powdered chicken goop. I used unlike spices and veggies also. I loved how the meat falls apart when forking the roast, mmmm. And yeah, DO encompass the pot.
02/25/2017
Not sure how this happened simply my nearly iii-lb roast was totally done in less than an hour despite me watching vigilantly to keep it at a simmer and now a boil. I had to pull out the meat and let the veggies melt longer! Also, while the roast was tasty it wasn't fork-tender and we ate it sliced instead of pulled apart. Like many other reviewers, I used beef stock, a pocket-size can of tomato plant paste, and generous dashes of Worcestershire sauce and red wine vinegar. I'll attempt this once again sometime and really try to keep the temp low and then it has a chance to tenderize and be permeated by the seasonings.
01/30/2020
A dish that I will definitely be making once more my family LOVED It & I added some cornbread on the side, Succulent!
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 information technology turned out an expensive tough, tasteless disappointment and a waste matter of time and effort. This recipe along with the cooking instructions changed that outcome for me. Thoroughly enjoyed making this dish and eating it. Nonetheless, I did make some adjustments because I wanted to use what ingredients and vegetables I have available. Instead of turnips, I used the parsnips I had available and instead of red potatoes, I had golden yellowish which I used instead of the cherry-red. This turned out very good, specially since I don't know how the sense of taste would change. I know that parsnips are a sweet tasting root vegetable, while turnips a root vegetable besides, are non as sweet and are mildly peppery, to me. I believe ruby-red potatoes are suppose to exist less starchy than the golden yellow. The golden yellow potatoes did non cook apart following the recipe as 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.
10/14/2019
aye turned out bang-up.
06/21/2021
I LOVE this recipe and my family does too! I brand a "few" adjustments; I use chicken broth instead of water, I add soy sauce to the liquid once information technology'south simmering, I add together a TON of spices like garlic, onion, Italian ++ and I add together whole mushrooms during the last xv min of cook fourth dimension! I sometimes throw in a tin can of corn with the mushrooms, I play around a lot with the veggies. And then skilful!
02/26/2021
I contradistinct information technology a scrap. I used beef 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 volition exist a staple in my home.
eleven/07/2020
Not a fan of this recipe. It was boiled meat without taste.
02/21/2017
Don't retrieve it needed all that h2o. I used maybe two cups. Carrots take longer to cook than potatoes and carrots. I put them in all at the aforementioned time and cooked till carrots were tender. (near xxx minutes) Roast was very tender. I cook it this style all the time.
02/26/2017
Information technology was actually succulent and very tender. I only had to add h2o in one case. The business firm smelled so skillful and I couldn't wait to eat information technology. I made gravy and had it over noodles. Had left overs the next day with mashed potatoes.
05/sixteen/2017
I definitely enjoyed this, merely I couldn't get a decent chuck roast. And so instead I substituted a lesser circular roast and information technology was very good. The but matter I would change next time, would be to leave out the turnips.
03/14/2022
First time stove top pot roast. Made with a few changes used can of beef broth, a loving cup of cherry-red wine. 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/fourteen/2021
Hey in that location I read the reviews to see if its worth it 1st time cooking it on a stove peak. Turned out perfect with a slight modification (only added 30 min to 1 hour more than) the meat turned out tender and flavorful my bf loved it.
12/xx/2019
Substituted h2o for beef broth Sauted onion, garlic , celery after searing the meat. So 1Tbl. Tomatoe paste 2 Tbl. Worstechire 4 sprigs fresh time Did not add veggies. Did whipped potatoes & baby carrots in the side My son who HATES boiled meat...couldn't stop eating information technology!
02/26/2017
I make my pot roast slightly dissimilar, my family doesn't like turnips so I just utilise the carrots and potatoes. I add oregano and thyme(crushed leaves) and 1cup of warmed strong brewed java with a Knorr Beef cube dissolved in the coffee. Old Navy cook's pull a fast one on! Makes awesome gravy!!!
07/04/2019
I honestly went through the reviews and did follow the recipe. When I tasted the broth exactly how it was followed on the recipe I decided to add together bay foliage, oregano and thyme forth with chicken broth knorr. The moment I added those primal ingredients to my roast I was in roast sky. I oasis't finished making the roast merely past the flavors of calculation key ingredients made it so yummy non to mention I added a minor amount of liquid smoke and no flour.
09/28/2018
I followed the directions and it wasn't bad. The meat was tender only I found the gravy to be lacking in flavour. I'll go far once more considering my married man liked information technology.
02/26/2017
made it equally the recipe stated without potatoes. very good.. fifty-fifty children liked it. very tender
06/10/2018
Information technology's a oversupply pleaser, for sure!
02/21/2017
I cook pot roast similar to Trash. But utilize chuck roast for meat. Final time I tried a proficient veggie broth instead of beef broth., we actually like that. But all in all was good receipt, which we all similar to change them for our family's taste. Connie
09/29/2019
Never done a roast on stove to but man it was delicious. Super simple to make, specially for beginners like me
03/31/2022
I made this today and it was then delicious! I used the spice mix that came with the roast and added garlic salt, pepper, salt and a bouillon cube.
12/eleven/2020
I didn't take celery or onions, and we don't eat turnips, then I improvised. I used onion flakes, a garlic/herb mix, salt, pepper, a tin can of beefiness broth, 2 beefiness bouillon cubes, and a chicken bouillon cube—and the other herbs listed. Information technology ended up having a really good flavour. I added baby carrots and cutting and peeled Russet potatoes the last 45 min. I also increased the heat, and so it would get washed in about 2 1/two hours, and kept it covered. I did the searing office with olive oil. Made some biscuits to go with it. It was delicious and easy, especially since this was the outset fourth dimension I ever cooked a pot roast, just took some patience.
02/26/2017
My grandsons turned up their noses at this crusade they're not use to eating existent food,simply in one case they tried it they loved it! I would like a little thicker gravy in my pot roast,any suggestions?????
05/16/2017
I definitely enjoyed this, merely I couldn't get a decent chuck roast. And so instead I substituted a bottom round roast and it was very good. The only thing I would alter adjacent time, would be to get out out the turnips.
03/02/2017
didn't make whatsoever changes and I will brand once again
01/02/2020
Piece of cake directions! I did leave celery and turnips out, not a fan of them two, but the rest I just followed forth! Wife is asking where I learned to cook! Lol I own't telling!
02/26/2017
the beef was actually pull apart tender and still juicy will do it again
02/twenty/2017
Sounds good- I would substitute either a good Olive Oil or Grapeseed for the very tasty just seriously unhealthy Crisco- I have made this basically- its very tasty- as well substituted parsnips for turnips- they are sweeter
02/26/2017
Added some adobe peppers. Next fourth dimension I'll use beefiness broth and add bay leaf. Also omitted turnips. Would add parsnips of have them as well.
02/22/2017
This is a basic, no fault, recipe. Plenty of room for variation. I frequently use a couple of bottles of Guinness Stout in identify of water. Of form, the Stout must be gustatory modality tested before going into the pot. Red wine, another variation. Beef stock is proficient also. I add together mushrooms with the carrots towards the stop. More garlic and extra onions.
12/12/2018
Fabulous recipe. i did use beefiness broth instead of h2o, and added a tablespoon of Worcestershire sauce. Cooked for 2 hours, then added the potatoes , and carrots. Was so tender, didn't even demand a pocketknife! Definitely a go to recipe.
02/26/2017
I would not add so much water. Too, the turnips did non become well with the roast. If I brand once more, I will skip the turnips and use a love apple based sauce instead of water
02/21/2017
This is basically my preferred method, except that I add a tin can of beefiness stock, an envelope of beef-onion soup mix, four cans of h2o, and whatever other root vegetables wait good. A stovetop Dutch oven does a nice chore. Jim
03/06/2017
I made the recipe as written, except I did add beefiness broth per other reviewers. The meat wasn't nearly as tender as expected, and I cooked it low for as long equally the recipe said. In that location just wasn't much flavor. The potatoes were very banal, also. I don't recall I'll be making this once again.
07/21/2019
But alter was I forgot to become some reddish wine so I used beer. Was splendid. Using leftovers tonight for burritos
11/11/2019
It definitely needs salt and could use another seasonings non we really liked information technology other than that. Information technology was easy enough so it was definitely worth making notes on calculation a few more herbs and seasoning.
02/20/2017
I've fabricated pot roast on the stove meridian for many years. I've never cooked the vegs. in with the roast. I ever serve mashed potatoes and diverse vegs. If I don't accept broth handy, I use beef cubes for flavor. I gave 4 stars because I always feel 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 7 qt Dutch oven, I Used beef regular beef broth, x mini potatoes, five of each cerise and gold, 2 tablespoons Worcestershire sauce, i package McCormicks slow 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 before the flour. Absolutely wonderful.
02/21/2017
Yumm. This is just the way grandma used to make it. I would add the carrots sooner than the recipe called for and if the result was not "beefy" tasting enough, I would add some "Better than Boullion" beefiness base of operations. 1 other thing is I like a little color on the veggies so I sear them in the oil with the meat and prepare them aside to add after dorsum into the pot. I make variations of this recipe iv ways: on the stove, in the oven, in the pressure cooker, and in the electrical fry pan.
07/08/2019
I wanted to apply my slow cooker, but I got pressed for fourth dimension so I needed to and so it in the stovetop. This recipe was pretty like shooting fish in a barrel to follow, just I switched it up a bit. Afterward browning the roast, I removed it and sautéed my onions (I only had yellow) and some minced garlic (I utilize the jar stuff). I added the roast back and used fat-costless beef broth instead of water. I added the potatoes afterward about and hour and a one-half, and so the baby carrots about 1/two hour after that. I permit that go for another 1/two hr before 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 cream for a sauce on the side. I'one thousand not mostly much of a melt, so I'm pretty proud of this meal.
11/xviii/2019
I made this this night and information technology came out delicious! I seared the 8.9lb bottom round in a pot withbutter and vegetable oil, as Julia Childs said everything is better with butter.And so I took it out and cooked 6 onions and ii cloves of garlic in one case they were carmelized put roast back in pan filled. up with h2o to cover roast.I didnt have beef broth. I added ii packets of lipton onion mix and McCormick'southward brown gravy mix, port wine halfway . I as well seasoned with fresh nutmeg salt and pepper and worcestershire sauce and some ketchup yeah I said ketchup. After 3hours added celey carrots and potatoes then 1hour after bage of frozen peas. I did thicken sauce with butter and flour assurance.and dont forget another splash of port wine!
01/31/2022
Nice not the easiest with prep fourth dimension with all the chopping of the vegetables but information technology came out adept thank y'all. :-)
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Source: https://www.allrecipes.com/recipe/131931/stove-top-pot-roast/
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