Traditional Beef Pot Roast with Carrots

We loved this recipe but it was more like a recipe for 8 rather than 4 people. I guess we'll enjoy the leftovers but I think the amount of beef should be reduced by at least half or the directions should state that it's for 8. The 3 hours in the oven was perfect but I didn't add the carrots until the last hour of cooking and they turned out great. I served with both mashed potatoes and bread, next time I would chose one or the other because we didn't need both.

I would make a couple of changes next time.  I would not add the carrots until half way through cook time and when putting them in the sauce, I'd rearrange the beef so both pieces can be fully immersed for a portion of the time.  What happened for me is that the piece that was partially immersed wasn't nearly as juicy and tender as the one that was.  Lesson learned.  I did also add some sliced mushrooms for the last half hour.  Served with mashed potatoes.  Family enjoyed it.  Will make again.

Btw, if I don't want to use wine or don't have any handy, I like to use apple cider vinegar just as well.

Followed this recipe with a few modifications because I'm cooking for one.  I started with a 1.5 pound chuck roast and ended up with three 4+ ounce portions of cooked meat.  I salted the beef well and brought it to room temp before searing all sides in super hot pot.  I cooked it with recipe ingredients (again, adjusted quantities).  No wine, but I had some homemade concentrated chicken stock that i used.  I cooked for 40 minutes on high pressure in an Instant Pot.  Super tender and juicy.  The sauce is sauce is very flavorful.  I made two meals (dinner and lunch) with the roast and veggies.

I have now made this roast twice. The second time I put the sauce through my food mill after reducing it. It made for a smoother sauce. The second time I made a smaller roast (3 pounds) and did not have enough meat for the enchiladas (there are 5 of us) so I used the meat in the ragu from the same issue instead of the ground sirloin. 

I seared the meat, and layered the meat on top of the vegetables in a slow cooker, and topped with tomatoes.  Then  I mixed up all the liquids (reduced broth and wine to 1 cup each) and poured over top.  Cooked on low 10 hours, and the house smelled wonderful when I came home.  The meat was very tender and well-seasoned.  Saved the rest for enchiladas and sandwiches.  I would definitely use this recipe again!  I agree this is a great dinner strategy for busy families.

I made this using canned diced tomatoes instead of chopped, and used dry thyme and rosemary instead of fresh. It was delicious! It reminded me of the pot roast my bubbe made which was my favorite and most requested meal! I was cooking only for my husband and myself and wanted to try the 2 weekend warrior recipes.  Instead, we had this twice and then I made the enchiladas, and had them twice, too.  I froze the last small piece of beef, so maybe we will try the subs from that.  This was a great dinner strategy for us as we are very busy.  This recipe was perhaps especially delicious since we bought a $35 roast from Fresh Market.  YUM! Next time I will add more carrots, which are my favorites, possibly potatoes, too.

Followed exactly. I'd add more onions and garlic. Made the leftovers into sandwiches (see that recipe)