Beef Top Round Roast Instant Pot Thai
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08/twenty/2000
This is one of the first recipes I found on allrecipes.com several years ago and I've been making information technology ever since. My recommendation: DON'T CHANGE ANYTHING. When people complain that it's tough, merely they added water, it'due south their ain fault! Don't add together water or goop. Don't add together potatoes or carrots. Don't fifty-fifty change the amounts on the salt and pepper. Simply do exactly what the recipe says and yous volition exist happy with the results! I e'er am...simply when I don't follow it exacyly, I'grand disappointed.
09/09/2007
I picked this recipe because I wanted a plain pot roast without added vegetables, vino, beef broth etc. -- a recipe that allows one to savor the flavour of the beefiness. This is it! Followed the recipe equally given, although my chuck roast was simply three lbs. The roast came out very juicy and tender with a delicious flavor. There was a lot of juice in the pan, but information technology's a stretch to call it 'gravy'. Y'all'll have to thicken and season information technology to go a traditional dark-brown gravy just there's plenty of juice to work with. For those who accept problems, ii suggestions: 1) chuck roast is 1 of the cheapest beef roast cuts and I've only been satisfied when purchased at a good butcher shop. The 1'southward institute in the grocery store unremarkably cook upwards pretty tough and/or dry. I've also had proficient luck with chuck roasts from Whole Foods. 2) Brand sure your roaster/dutch oven has a tight fitting lid AND is sized for the roast. If the lid is loose or you use a roaster that holds a 25 lb turkey, the pot roast will turn out dry out. Keen and easy recipe.
03/09/2003
This was excellent...but I'thousand happier with the success of the gravy that was produced from this!! Thank you to the tips from the "gals" (wink) I added some beef broth to ensure moisture, and per another reviewer, added 1/2 pkg dry onion soup mix. I did have to thicken a picayune by adding some cornstarch (very lilliputian) only I assume its b/c I added a little likewise much beefiness broth. Excellent taste, texture and overall, was much easier than I thought it would exist!! Very excited to make this once more!! Thank you Teresa!!
06/03/2005
My family loved everything about this recipe. The flavor was outstanding. I hold with others, FOLLOW THE RECIPE AS WRITTEN. Go ahead and add some other spices per your taste but sear the meat as directed and then season. I added some flour to the strained meat drippings and the gravy was wonderful. My hubby commented that it was the best roast I've ever fabricated. I normally do a roast in the crockpot but not anymore!
02/eighteen/2006
Keen recipe! I used about a three 1/2 lb Boneless Chuck Roast and I cut away the largest parts of fatty. I seared the meat as directed and added 2 cups of beef broth (I use the powdered bouillon, so I used 2 packets to make the ii cups of broth) and put it in the oven for the outset xxx minutes. When I turned down the temp, I added the seasoning and veggies. I used 1 onion, near ii teaspoons chopped garlic, i greenish bell pepper, i whole bunch of celery, baby carrots, red potatoes and 1 packet Onion Mushroom Soup Mix. I seasoned the meat with pepper, Tony Chachere'due south Seasoning, Worchestershire and a shaking of red pepper flakes. I didn't utilize the bay leaves. I only covered the Dutch Oven with foil and allow it go for the side by side 1 1/two hr. It was Fabulous!!! I can't wait to eat it tomorrow!
07/20/2002
This recipe is FANTASTIC!! Easily the all-time pot roast I've always made! This besides freezes quite well - just absurd and slice and package with a lilliputian of the "gravy" in a freezer zippo-tiptop bag.
12/31/2011
I made a couple small changes. I sauteed the onions and garlic (quite a bit more garlic than what the recipe chosen for, I'g agape) in the hot pan with a lilliputian butter before layering it in the bottom of the pan. I also added one/two cup quality beefiness broth and poured ane/4 cup burgundy wine over the roast earlier covering it (partially because a) I did not want a dry pan under my roast, I knew from experiance that you desire some liquid in the pan to help cook the meat and b) I wanted to make a decent gravy from those juices. Kickstarting that season is e'er a plus). I did NOT add the additional salt. Admittedly delicious. The cooking directions were spot on for a medium-rare pot roast. Out of one whole roast, there's one plate full of leftovers to fight over tomorrow. Nosotros loved information technology. NOTE: Roofing the roast is a MUST. Yous don't embrace information technology, you will have a hockey puck instead of a roast. Have it from someone who did this once or twice when beginning making her own kickoff roast.....or 2.
12/25/2009
Made this recipe 3 times. Kickoff time followed directions exactly and it was delicious. Very flavorful with plently of au jus to make a great gravy. (VERY Important TO HAVE TIGHT LID!!) Served with mashed potatoes & carrots. Next time used the basic direrctions and 1 more onion and 2 more cloves of garlic...my preference. (Used grated bounding main table salt, it makes me feel similar a real chef, especially when I vesture my apron!) That time made my recipe for boiled fingerling potatoes with butter & parsley with brown carbohydrate/butter carrots. I loved the roast even more with the extra garlic and onion. Left onion whole so it could be set aside when making gravy. To gravy, I added a touch of sherrry and sliced portabella mushrooms, carmelized in butter so simmered v minutes. Make sure to get all brown $.25. Third time, I was missing the potatoes & carrots that are unremarkably fabricated with pot roast. In a tiresome cooker many times what you gain in tenderness, yous lose in flavour. I did non desire to lose one gustation bud of the wonderful flavor and tenderness of this roast and so decided to add halved potatoes and ane/2 sliced whole carrots. Besides added a piddling beef broth. BOY! BAD Move! Calculation veggies & liquid changed the meat (same Dutch oven). Veggies OK, simply meat not tender and lost flavor. Making again tonite & will follow directions exactly similar I did the 2nd fourth dimension. If anyone can suggest a style to roast the veggies with meat and keep the flavor, allow me know! GREAT ROAST RECIPE!!!
07/26/2002
The best! Anybody who has tasted this pot roast has asked for the recipe. Now my husband frequently asks me to brand it. Even during the summertime! YIKES
12/13/2011
Calling this "Beef Pot Roast" is a scrap similar calling a Lamborghini a "vehicle," or the Mona Lisa a "pic." Maybe "Beef Ambrosia" is more plumbing equipment. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing take-out, a pizza, or fast nutrient. The flavor is that of the beef without adornment. I made it nearly verbatim. I had plant two thick top round steaks which I had bought longer ago than I care to mention here, languishing in my breast freezer. They came to 4+ pounds altogether. Then the cut was substituted for chuck. Afterward browning, I stacked them in the Dutch oven. I just cut the cooking time by xxx minutes, since peak round is a much bacteria and more tender cutting than chuck. Fabled! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning it into such was a elementary affair of whisking 3 Tb of flour into about iv Tb beef stock, calculation to the pan liquid, and simmering for ten minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of bootleg spaetzle, it was a repast fit for a sultan. Ladies, if in that location's a homo in your life you'd like to marry, brand him this dish. He'll follow yous anywhere and be yours for LIFE!!!!
12/06/2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred unlike means with all levels of results, but this one WORKS. I usually don't follow recipes to a T, however figured I'd try it as written and make whatever changes from there since there were so many expert reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was pour the juices into a saucepan, add a teaspoon of butter to smooth it out, bring it to a eddy and and so thickened it - that's information technology and it was absolutely succulent. I won't make pot roast any other way from now on.
12/25/2010
Followed instructions equally described with a 5 pound roast. Came out with lots of juices, however it was well overdone. After cutting and slicing, the meat only tasted good for near the showtime 2 minutes. Then it chop-chop became dry and chewy without information technology sitting in the gravy/roast pot. I also thought it lacked flavor. I added lots of onions and garlic at the bottom to compensate for bigger roast compared to recipe.
12/12/2010
I used this recipe for a 2lb, bone in chuck roast from a natural, grass fed cow. Fortunately I checked it at 1 hour subsequently the initial thirty minutes and it was just a lilliputian over washed, but still delicious. I like the fact that this recipe doesn't involve soups, broths, or the addition of vegetables, and just leaves the great flavor of the meat, and drippings for a wonderful gravy. Especially if you lot want to use the meat for say shredded enchiladas or some other purpose later on the initial meal. It'due south a keeper.
05/15/2011
I'll never understand why someone volition requite a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this one came out the best past far. DON'T season the roast before searing. This goes against nearly recipies I've seen, just that'south why the others were all dry. This ane came out perfect. Naught needs changing.
02/18/2009
I take fabricated this dish twice with perfect consequence each time. Afterwards reading the reviews, I made only one alter, I continue roasting for 2 1/two hours at 300 degrees instead of 1 i/2 every bit the recipe calls for. After the 1 1/ii hours, the roast I used, iii.5 lbs, was not tender, the actress hour moved it to fork tender. When my wife asks me to repeat a dish within 2 weeks I know I have a hit! Cheers for the great, uncomplicated recipe!
03/09/2003
This was excellent...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (flash) I added some beef broth to ensure wet, and per another reviewer, added 1/2 pkg dry out onion soup mix. I did have to thicken a fiddling by adding some cornstarch (very niggling) but I presume its b/c I added a piddling too much beef broth. Excellent taste, texture and overall, was much easier than I thought it would be!! Very excited to make this over again!! Cheers Teresa!!
11/x/2012
I am a bad cook. Then much that my married man dreads when I want to make a roast for dinner. I followed this recipe exactly equally written and my whole family said I could add together it to our regular menu. Yay!! Information technology was succulent!!
03/27/2011
This is the best pot roast ever. I utilise to brand pot roast in the crockpot and although information technology would come up out tender, it seemed like all the flavor was sucked out of the meat. This recipe keeps it uncomplicated and allows the true taste of the meat to smooth through. The broth makes a wonderful gravy and the meat is and then moist and full of flavor. I agree with others who take posted not to add any liquid. I call back if you add liquid to begin with it is kind of like boiling the meat rather than baking it. If you have not tried this recipe however, practise it, you will be happy you did.
02/10/2010
Not merely did this make a very pretty roast, but it was juicy and tender. In gild to brand a gravy for the meat I added the drippings from the roast (skimmed to remove garlic and such) with 1/8th loving cup of cornstarch, ane 1/2 cups of beef stock, a pinch of white pepper and 1/four teaspoon of ground black pepper. That fabricated plenty gravy for meat and mashed potatoes to serve 8.
04/18/2011
OMG!!! 1st off, I used a 2.75 chuck roast (boneless) so followed the recipe to T. Though, I was not sure if I was to season the onion & garlic mixture or the meat, so I did both without measuring. I was a bit worried about it not being flavorful, I love BIG flavor. This came out incredible!!! I just wish I had made the 4 lb roast. I can't stand up the crock pot method, not sure if I'm doing something wrong, but mine always comes out dry & stringy. This was cypher similar that! I will never make a pot roast whatsoever other way! Thank you for this recipe!
10/25/2008
Admittedly awesome! I, too, added a fleck of beef goop, and later reducing the temp, cooked this for ii hours. So tender, moist, and flavorful! I don't accept a dutch oven, so I just seared this on all sides in a frying pan, and so put the roast in an 8x8 drinking glass baking dish, roofing very tightly. I recollect that baking this in a dish that the roast fits snugly into is another key component to keeping this roast moist. Nosotros are making French Dips with the leftovers!
04/11/2013
Just made this roast according to the recipe. It was very flavorful and the gravy, awesome. I made a 2 lb roast cooked @ 325° F for ane/2 hour and @ 300° F for 45 mins. The internal temp was at 170°. Browned the roast as directed in my bandage atomic number 26 dutch oven. Removed the browned roast tossed into the hot pan the sliced onions and garlic. A quick stir and returned roast to the pan. Added carrots and potatoes around to melt in the oven. Seasoned everything with steak seasoning. Everything turned out bang-up. Although I thought the potatoes tasted a bit like carrots. I was surprised that this produced a good amount of juice. I have always made my roast with a inch or so of h2o added earlier the oven. This tasted then much improve and the potatoes were nicely roasted. To the gravy I added 1 cup of water and a bouillon cube, to stretch it, nosotros like our gravy. To thicken I stirred in 1/4 cup flour mixed with a picayune water. Not bad recipe, thanks.
11/08/2010
We actually enjoyed this dish. The prep was quick and easy and the result was moist, flavorful and delicious. I added vegetables for the final 1.5 hours and used some seasonings on the roast itself, otherwise I followed the recipe. I will use this recipe whenever I'grand in the mood for pot roast. Thanks!
01/04/2011
This is the first time I've made a pot roast without a crock pot. This was tender without the sogginess that I've become accustomed.
12/eleven/2010
delicious!! cooked in 1 c. beef broth plus 1 c. red wine. added boiled baby yukon gilded potatoes and baby carrots to the gravy subsequently roast was washed cooking, so served all together. sooo skillful.
08/04/2009
This is my 2d time to review and this even though information technology is my "become-to" pot roast recipe. This is the PERFECT recipe for beef pot roast. DO NOT NOT Non NOT add together broth, juice, water or any liquid. The just change I fabricated was since I was out of bay leaves I used rosemary for my seasoning and it was delish. PERFECTION!
04/28/2011
My family LOVES this dish- ane of our favorite condolement foods! I don't modify a thing- except, I add cut up potatoes and infant carrots 45 minutes before it is finished cooking. The seasonings, onion and garlic flavour the veggies too and so you lot accept a complete meal. And, I add a piffling cornstarch or flour to the pan juices to make a very tasty gravy! thanks Teresa!!
04/12/2011
I was looking for a different way to cook a roast without the usual potatoes and carrots, and this fit the bill. The recipe was followed to the letter, and the business firm smelled wonderful! My "meat and potatoes" country boy loved it. This is definitely a keeper.
eleven/28/2010
The flavor was delicious. Thanks for the recipe.
02/28/2010
Listen EVERYONE!!!! If one follows this recipe exactly equally written, one will get a wonderful, tasty & tender beef roast. The secret is the searing without adding extra liquid. One may season with actress onion or garlic (not needed nonetheless). Please do not modify the recipe & so give information technology a bad review. Make some mashed potatoes & steam some veggies & dig in! Information technology is delicious when made equally given.
03/07/2012
The all-time pot roast ever. I added vegetables & it still turned out dandy!
03/28/2012
But made this terminal nighttime and let me tell you it was sooooo good. Information technology was so juicy and flavorful. Too, as another reviewer stated, I had no problem with dryness. I washed my pot roast b4 I used it and dried information technology with a paper towel. After that I just put them into my Dutch oven and let them sit on each side for iv minutes (timed) I did not impact them, except when added my seasonings to them while cooking which is onion powder, accent, worchestershire sauce and pepper. Instead of using ii garlic cloves I used one large and then some minced garlic I had in the Fridge. I left them in the Dutch oven (stovetop) and put that in the oven. I cooked them covered for nearly 20 minutes and the rest of the fourth dimension was uncovered. This combination of things made it'south own juice/sauce and information technology was sooo proficient. Also I didn't take bay leaves so I left that out...didn't miss them at all. Thanks for this recipe && I don't even similar Pot Roast merely this was good!
eleven/16/2011
Simple and tasty. I had a 1 kg (2-lb) roast for the two of us, then after the initial 30 min @ 325° and one hour at 300°, the internal temp was 180° (well done). Information technology was great, but next time I might cut it back to 45 min.
04/10/2012
Loved this ! The more colour y'all get on the sear, the more flavour your roast will have. And a bandage fe skillet is perfect for this recipe, equally it goes from stove acme to oven and the bandage fe will go you a sear that no other pan can. When you're plating this, scoop up a generous portion of the onions and garlic off the bottom of the pan and serve them over some keen mashed potatoes. They were the absolute best function of this !!! 1 alert: Watch the roast weight. I did a 2 pound but failed to reduce the cooking time as the original recipe is written for a four pound roast. It came a bit overdone (still delicious) but that was entirely MY mistake.
09/08/2009
This recipe is unbelievable! Then unproblematic and straightforward, with astonishing results. The two most important things to go on in heed for this recipe to succeed are: 1) Exercise NOT have shortcuts when searing the meat. Allow the meat to fully sear for 4 min on each side to lock in those amazing juices. two) Do Non add liquid to this recipe (broth, consumme, water, etc) considering the meat volition make its own delicios broth while cooking. The ONLY thing I changed was to apply iv garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe collection every bit an instant classic!
10/28/2010
I had about a picayune over 3lb boneless chuck only cooked it exactly the way the recipe stated. I followed some of the reviews and added dark-green beans, potatoes and carrots cubes during the last hr. I don't accept a Dutch oven so I seared the meat on top of a frying pan and transferred it to a Corningware ceramic casserole dish and put it in the oven. I covered with a foil and cooked away. The dish turned out really skillful, very flavorful. My fiance and visitor loved information technology. Although I would have liked it more if information technology was more than tender but it still satisfied everyone's hunger. I had plenty of leftover and it was even better the next twenty-four hour period.
11/01/2010
It was wonderful. I added veggies ontop to cook. Perfect!
01/09/2011
Yep confirmed. Do non change a matter about this recipe. Follow directions as written.
11/22/2007
I love the recipe. I arrive everytime we have family unit gatherings. I do take to alter some of the techniques but otherwise the recipe is smashing. I buy chuck roast make sure it has a little fat on it, the fat makes the meat cook better. I also season my meat the night before with Lawrys seasoning common salt, then wrap it in plastic wrap and refrigerate it. Searing the meat is good. I put it in the oven at 350 degrees and continue it covered and but let it melt until the meat is able to pull apart with a fork. And so, I will uncover information technology for i/2 hour to chocolate-brown it and all done. Anybody in my family loves it and I have to bring it everytime we have a gathering. The recipe is a great concept and a big hit.
11/21/2010
Made this final night for dinner & everyone loved it. Very easy to brand
01/31/2010
A unlike way to make pot roast if yous don't want to get out the crock pot. Creates an earthy rich gustation different than nearly crock pot recipes, and information technology is quite tender to for the quicker cooking method. Nevertheless, there will non be the juice neccessary to make any gravy! And, the vegetables do not roast with it, so y'all will take to make them on the side. I tried information technology in the pot once and they just go besides greasy and the meat loses some of its tenderness, as the juices go soaked up by the vegetables. In addition, make certain that you trim off extra fat, because information technology will non melt abroad similar when the meat sits in the crock pot. Though, for some reason unlike many other pot roasts information technology is pretty skilful the next mean solar day.
10/12/2009
I rinsed and patted dry my 3 lb. roast first, then basted both sides with olive oil and added seasonings, then seared the roast on the grill for 4 min. each side (seasonings were Montreal Seasoning, garlic table salt and onion powder). Had the blistering dish in the oven while information technology was pre-heating and placed the seared roast ontop of one bay foliage in baking dish. I poured on the SIDE of the roast (not over the top) a half tin of Swanson'south beef goop (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed ii bay leafs with thick cut onion rings on summit of roast prior to covering. The odor in the house was crawly! Took it out after it'southward get-go 30 minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves around the pan and placed snack size carrots around one side and large peeled Idaho potatoes (quarted) around the other. Placed more large cut onion rings on top of veggies - added Lawry's seasoning (on carrots, potatoes and onions simply). Cooked boosted 1 ane/2 hrs and I was actually surprised how tasty the veggies were in one case we served it! They cooked thoroughly yet nevertheless stayed firm - and not mushy. Adjacent time, I'k going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat really added to these veggies and my kids wanted seconds. Commonly they want more meat! Enjoy this recipe. It's unproblematic and time efficient. Hardly any prepping. If you take 2 hours - your skillful to go with this delicious meal.
04/14/2008
This was the first time I made pot roast and this is the perfect recipe. I fabricated this recipe twice. The beginning time I followed it exactly. After I took the meat out, I added some crimson wine to the gravy and cooked information technology. It came out really adept just the gravy had a strong onion flavor which some people may non like. The meat was also a lilliputian tough. The second time I made it, I added some water before I put information technology in the oven. The meat was then tender this way! I still added cherry vino to the gravy and some cornstarch to thicken. I definitely propose adding some liquid before puting the roast in the oven.
10/17/2011
This was fantastic! I have never been able to make pot roast without a crockpot. otherwise it is dry, overcooked etc. I added a lilliputian bit of red wine to the onions and mushrooms and abotu a Tbs of brown gravy mix to thicken(later cooking). I besides added some mushrooms with the onions. I will definitely make once again.
09/xiv/2001
OMG! Thank you Teresa! This was my very first time making a roast. I was very intimidated in doing so. But I institute this recipe and it sounded very uncomplicated. So I fabricated it for dinner tonight. It came out very tasty. I added cerise potatoes and carrots at the half hour marker when I turned the heat down. They turned out perfect. My husband loved information technology and so did my ii yr old! Thanks again Teresa for helping me overcome 1 of my cooking hurdles!
12/17/2010
Amazing! How can the pot roast be so succulent and and then easy at the aforementioned time?
04/04/2011
Definitely added to my favorites. This was the best roast I take ever made. I fabricated it in a cast iron dutch oven and followed the instructions EXACTLY and it was PERFECT! Do not alter a matter. The roast was tender and juicy. The searing, which was super easy, made it look beautiful. And my favorite part of the whole affair was the gravy that the roast fabricated in the bottom of the pan....OMG, it was succulent. I can't stop eating information technology. It reminds of this barvarion onion soup that I get at this German language restuarant. Yumm. Thanks for posting, Teresa. And if you are considering making.....Do it! You volition not regret it!
xi/08/2010
All-time Pot Roast recipe ever....very easy...followed directions to a T.....excellent!! Roasted carrots in the oven....much amend than calculation them to the roast pan....had plenty of juice for gravy and meat was very tender....love love beloved this recipe!! Thank you so much for posting information technology!!
09/12/2010
Very good and tender. I followed the recipe exactly only added carrots and potatoes during the concluding hr of cooking.
03/08/2007
I really wanted to like this recipe specially after reading all of the rave reviews. I have been making pot roast with my old family recipe for quite some time but I always welcome a change.I followed the recipe exactly except I added a can of beef stock to the pot. The pot roast was shoe leather and the ONLY thing my husband wanted seconds of was the gravy to attempt and moisten the meat at all! I am used to pot roast that falls apart literally the minute you stick a fork into it. Hubby actually said "what happened to the other pot roast"? I am actually sorry simply nosotros didn't like this at all.
01/09/2012
This is the perfect pot roast recipe without changing a thing!
03/06/2012
My husband made this today with two changes, he put all the onions and garlic on top with the bay foliage and added 2 pats of butter. SUPER TENDER. WHOLE FAMILY DELIGHTED!!!
08/22/2010
This was one of the best roasts I've always fabricated! I followed the recipe exactly as written, using a round Le Creuset french oven. The meat was tender and juicy. Make sure you sear the meat earlier putting it in the oven. It makes all the difference.
02/03/2004
ok, I did use a unlike cut of meat, and then that is probably why the meat was tough, but other than that, I followed the recipe to a "t" and I was disapointed. It was banal, and nosotros all had to put steak sauce, or ketchup on it in order to give it some flavor. I consider myself a good cook, and male child was I embarassed with this meal. Nosotros had to fill upwardly on the potatoes.....lol
12/03/2008
I have made this several times with a sirloin tip and it is admittedly fantastic. Have also added potatoes and carrots to roast. Best result was in a LeCreuset pot, going from stove peak to oven. The meat is tender and moist, the gravy/juice outstanding.
eleven/20/2009
Wonderful! This was the first time that I have cooked a pot roast similar this. I followed the directions exactly and it was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy excellent. This will exist my keeper pot roast recipe.
03/02/2012
v mega-stars! Followed the original recipe and its past far the best roast I've ever fabricated. I'd never go back to a crock pot and/or broth. Satisfying and delicious.
xi/25/2009
I take to say this was the best roast always. I was really concerned that there was no liquid and figured oh well the chuck roast was on sale and just cost a couple of dollars so if information technology didn't piece of work out no big deal. What a surprise it was, juicy, tender and terrific flavor. I did information technology only like the recipe said to practice it. I only improvised on the gravy, added ruby vino and beef goop to brand more.
01/01/2011
I followed all the directions except I used boneless cantankerous rib roast just the meat turned out dry out and a little chewy. I accept cooked this type of meat in the cook pot for five or more hours with a rub and it has e'er turned out very tender and moist. Perchance it was the blazon of roast in the recipe because it normally has more than more than fatty in it. I wasn't crazy about the flavor-besides much onion flavour.
01/24/2011
Just fabricated this this evening, it was delicious! I didn't have a dutch oven, and then i but simmered the roast in a pan and and then transfered it and everything else into a deep casserole dish. Information technology turned out great!
eleven/12/2011
crawly! My husband and I ate virtually of the roast (1kg size) at one sitting; we both loved the sense of taste. Since the size was a trivial smaller than the recipe, I merely cooked information technology for 1 hour at 300 (later on the initial 1/2 hour at 350). This recipe is a keeper!
12/03/2010
You tin't over melt this recipe! I left information technology cooking for most 1 i/2 hours too long and the bottom got a little dark-brown merely information technology was fabulous! Information technology didn't have enough onions for my taste so I'1000 adding a lot more and possibly some peppers this time.
02/28/2008
This was delicious! Made it as is. The meat was juicy and tender.
03/xiii/2015
Outset time I followed it exactly and it came out perfect, though no "gravy" the onions are almost caramelized and packed with flavor. Though tempting don't put in extra veggies- the added moisture from them is too much in the pot which overcooks the roast (fabricated this mistake the second time). For smaller roasts (~2 lbs) I cutting 10 minutes off both oven times (so xx min @ 325 and 1:20 @ 300) and it comes out great, still fully cooked through but not tough/overdone.
12/19/2011
I made this exactly equally stated, and it was non to my liking ... and so disappointing ... I should have stayed with the ol' crockpot ... information technology never fails me ....
05/19/2014
Great pot roast recipe. I like that information technology'due south just meat without the added flavors of carrots and other veggies. Cooking time was perfect fifty-fifty though my roast was just two.5lbs. Served it with mashed potatoes and roasted brussell sprouts. Information technology'southward a keeper!
xi/11/2001
Mom would make her famous pot roast for me as a special meal for my birthday. She passed away last year and I regret not having her recipe. This 1 comes so close, my recipe card will read "Mom'due south Pot Roast". I can't wait to have my leftovers tomorrow! Thanks Teresa.
06/07/2002
Followed instructions including one previous recommendation to add together cherry-red potatoes and carrots when you lot outset turn heat downwardly. One additional detail I added was to shake a piddling Cavender's greek seasoning over meat at the same time. Turned out perfectly! I do not mean to push the Greek seasoning but accept found it to be the perfect blend of spices in simply about annihilation! This recipe is a definate keeper! 2 thumbs upwardly!
12/xvi/2008
Per lots of reviewer's suggestions, I added about 1 loving cup of beef broth earlier putting the roast in the oven. It turned out very flavorful and tender. I roasted information technology for a piddling while longer and let it rest for almost 30 minutes. I would definitely make this once again!
01/xvi/2011
Very moist, and the gravy is expert, however, I wish it had more flavor though.
11/03/2011
very good...fixed exactly how recipe said as well...but proffer to anyone else....Go TO A Abattoir, if possible, for your roast....got mine at Costco and information technology was extremely fatty and merely non quite to my taste...
11/05/2010
my sons raved over this, said it was the best dinner ever!
01/26/2008
The recipe results in a great roast. I browned the beef roast in a heavy cast iron Dutch oven, and so followed the recipe and simmered the roast for several hours. The upshot was a moist and tender roast; it was delicious.
10/26/2010
Great odor and taste! I didnt have fourth dimension to sear the meat - just put the olive oil and other ingredients in the dutch oven. Cooked at 325 for ii hours. Crawly!
01/22/2014
added around a loving cup of red vino. I died and went to sky
02/26/2014
This was SOOOO good. Manner improve than whatever tiresome cooker roast I've done. Full of flavor then tender. My family loved it. I followed the recipe exactly until the end. Then I took the meat and excess onions out to use the sauce for deglazing. I added 1/iii cup of crimson wine, mushrooms, salt and pepper and rounded it out with butter to have a french sauce at the end. I poured the sauce on top of the meat and onions. It looked and then luxurious!
01/14/2007
I e'er trust allrecipes.com then I thought I'd try this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does it tell y'all to add goop! Tho when you get to the last line and it says to top with onions and gravy, I'm thinkin' you lot're not going to get a gravy without a liquid!! I followed the recipe and later on the outset 30 minutes, I added a half cup of beef broth and a good splash of red wine. At present nosotros have gravy. It tasted a little bland and then I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to requite it taste and color. Splendid...At present it'south perfect!
02/24/2003
This made a bang-up cold weather meal. I added one packet of onion soup mix and i c. h2o. Plow out slap-up!! The best pot roast I've always had. Will make again!
xi/28/2010
PERFECT!!! But a fiddling change...start I dredged the roast in a flour, garlic powder, rosemary, common salt, & pepper mixture and used 2 shallots instead on onion.
12/26/2005
This is the basic, quick, and elementary style to get a pot roast done. Tastes smashing!
10/06/2010
I loved information technology!! The meat came out so moist!! And the gravy that it made was fantastic!! Did not change a thing either. This is a keeper!
10/23/2010
I fabricated this recipe a few years ago and I could not remember where I found it. My husband has raved almost information technology ever since! I finally decided to search on this site and I Found IT!!! He is begging me to make it again tomorrow for Sunday dinner. I tin't look! This is the BEST recipe for roast nosotros have ever had!!! I did not change a thing!
02/xiii/2008
This was the BEST pot roast I've always made! Moist, flavorful, almost melt in your mouth. I used one reviewer's advice and followed the recipe EXACTLY. No water or other liquid needed. This one is staying in the front end of my personal recipies book.
01/thirteen/2007
SUPER tasty and piece of cake. Didn't have time to do crockpot so tried this 1. Can't accept traditional pot roast in my firm with out the carrots and potatoes. So I sliced and chopped near 4 each and put a piffling oil and just plenty beef broth to barely encompass them to simmer in the dutch oven on the stove, while I seared the pot roast in a different pan. When done with the searing, put roast in dutch overn, spooned the carrots and potatoes over and effectually pot roast, did aforementioned with onions and bay leafage. Awesome tender and flavorful, plenty juice to make squeamish traditional gravy. Wasn't a seize with teeth left. Had spur of the moment company, made some egg noodles to surroundings it. Everybody was happy campers. May never use the crockpot version again.
12/24/2010
Wow! That's the all-time way to sum upwards this recipe. I didn't practise anything unlike, just followed the directions. My family absolutely LOVED it! Piece of cake to make and has fantastic season.
11/xx/2011
I take tried a lot of unlike pot roasts and tend to lean more than to the fancier recipes, wine, unlike spices, etc. Decided to try this recipe, I added 2 russet potatoes and 3 big carrots, cutting in half and in thirds, use Kosher salt, and eyeballed it, this has to be one of the best pot roasts I have ever cooked, thanks for a simple, easy and tasty recipe.
11/x/2002
I've tried to make this recipe twice and both times it has come up out difficult and flavourless. I am usually a good cook only not then practiced with beef. I would not try this recipe over again.
12/15/2011
too dry, similar a baseball mit
02/14/2011
I have been using this recipe since I discovered information technology three years ago. I deglaze the pan before adding the onions and garlic and also add together near a cup of beef stock. I have likewise on occasion added sliced mushrooms. Perfect results every time. Thanks for the post.
07/01/2011
Very elementary and very yummy. I didn't melt my roast equally long b/c it was smaller. I think next time I'll add some infant carrots to the pot towards the terminate of cooking.
09/01/2011
Perfect pot roast. I made information technology exactly as the recipe said and it came out melt in your mouth tender and perfectly seasoned. I'll be making this again.
04/06/2010
Wow! As a rule I do not like roast. I don't like mushy, stringy meat merely that is not how this turned out at all. I have several cuts of beef from buying 1/8 of a cow and was saving the roasts until last, as this is the worst part as far as I'm concerned. Just this recipe was not only easy, it was good! I followed the recipe exactly and information technology was a hitting at dinner.
01/fifteen/2008
Used my cast iron deadening cooker. I think you can utilize whatsoever skilful size roast due west/ this recipe. Make sure to brownish for 4 min. on all sides, very important to keep meat juicy. I also added veges to bottom of pan,with fresh basil and oregano.w/ one can beefiness stock. I used meat tenderizer w/ spices forked into meat. 2 packets of onion soup mix w/ h2o. I also would cut fourth dimension to xv mins 325 and ane hour at 275 then let sit for 30.
12/21/2010
Excellent recipe! I was hesitant almost the chuck roast just was pleasantly surprised at the tenderness and sense of taste! I just added seasonings, potatoes, carrots and Marsala wine for marination. Enjoy!
07/01/2005
Fabricated this pot roast last nighttime and was very surprised. Ordinarily I do not like meat overcooked (which is usually the case with potroasts). This turned out moist and even slightly pink. I did perk it up by adding i/4 cup each of red wine and beefiness broth. Thank you for an excellent recipe.
09/21/2010
Unproblematic, flavorful pot roast. I've made them in the past with added liquid, however I exercise prefer it without as it seems to intensify the flavor of the roast. This made an fantabulous gravy with the drippings; I used a bit of water, clear-jel (modified cornstarch which turned out perfect), and a dash or 2 of sage and pepper. I accept 5 year old picky twin boys, and a choosy married man. They nigh licked their plates clean. :)
11/05/2010
Very good standard recipe.
10/11/2007
I wasted a twenty dollar roast on this recipe. I thought I would change it up a little and endeavor something new and I HATED Information technology. The meat wasn't even close to existence done, it was tougher then leather and the texture of the meat was just horrible. I will stick to my viii-9hrs in the crock-pot and take the extra time for a melt in your mouth roast.
07/xv/2003
I gave this an average rating considering it might exist partly my mistake that I did not like the meat. The meat was tough but I used a bottom round roast which is mostly bacteria than a chuck roast. I did add the Lipton onion soup mix and i cup of water and as well added carrots and potatoes to the roast pan. The veggies were excellent tasting. I enjoyed the flavour of the bay leaves and onions on the veggies. I likewise thickened the juice in the pan with i tbs of corn starch for a nice gravy.
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Source: https://www.allrecipes.com/recipe/14621/beef-pot-roast/
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