Beef Bottom Round Recipes Without Slow Cooker
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08/21/2008
I think this would take been boring if I made it every bit described. With a few slight modifications information technology became a consummate please. I used some diluted craven goop (didn't take beefiness) instead of water. Your liquid will cook downwards and so you don't need to employ the stock at total forcefulness. I used a smaller roast (one.v pounds). Added a splash of shiraz, a nuance of worcestershire sauce, and well-nigh 2 tbsp of molasses at the same fourth dimension as the stock. Too, 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 as well added a splash of soy sauce and about 1 tsp of tarragon flakes, and another tbsp of molasses. At the end of the line, well-nigh five minutes before removing from the heat, I added a expert splash of shiraz and a very healthy grind of fresh blackness pepper. Don't put the pepper in likewise early on as the recipe instructs, every bit y'all will melt the flavor out of it. I cooked this recipe with a lid half on, and had to add about ane loving 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 and then I was very happy when my boneless shoulder roast came out very tender. We don't like our veggies besides mushy so I didn't cook them with the roast. I merely followed the recipe for the spices. Smelled not bad while cooking and the roast was tender.
11/12/2007
I used beefiness stock instead of just water to requite it more flavor. This is a really cracking classic roast beef dinner. I did leave out the turnips though, noone in my house will eat them. But with the carrots and potatoes it was still great. This is defenitly a new favorite!
09/20/2009
This was the most aromatic and delicious dish I have always made! I did change a lot around, though, and am and so happy that I did. I likewise added beefiness stock, molasses, worcestershire and extremely good for you "splashes" of carmine wine. I used a great deal of sea salt and fresh cracked pepper to flavor 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 most 4-5 minutes, then the garlic for near 2 minutes, and then some nice carmelization could add texture and depth of season. I used about 3 parts beef stock to one part h2o until I covered the roast, and then added some Worcestershire and a good dose of cherry-red vino (I used a Zinfandel). Once information technology came to a eddy and I reduced heat to a simmer, I also added 2 bay leaves and the stems from the fresh parsley that I add later on in the recipe. When I added the potatoes, I doused the stew in wine once again. And again when I added the carrots. Once I turned off the heat, I chopped upward from some fresh Italian parsley and basil and added them, forth with salt and pepper. Fresh herbs retain their season best if added at the stop of cooking. Finally, I removed the roast and tore information technology into chunks, and so I added it all back to the pot and cooked another 10 minutes just to actually add to the tenderness of the beefiness. It was just so wonderful!! In fact, I found myself in in that location picking at the potatoes once more and information technology'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 goop to embrace the roast and omitted the turnips. Information technology is replacing our bake in oven purse method we accept used for years. Thanks for posting this recipe
01/07/2008
I followed the proposition to substitute beef broth, and the recipe was very good. My roast was almost four pounds, just for some reason it cooked in less than 2 hours. Use a meat thermometer to check if the roast has reached the desired temperature, so yous don't overcook it.
01/17/2010
It was a prissy change 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-scale tin of lycopersicon esculentum paste. I didn't even accept to thicken the sauce since it was thick enough later on cooking down the meat. My 3.25 lb. roast took almost ane.5 hours to cook with the lid partially on, so another 30 minutes for the carrots and potatoes (the shop didn't have any turnips). We really enjoyed it, and are looking frontward to open up confront sandwiches and gravy tomorrow!
x/31/2008
What can I say about this wonderful recipes?!? NO LEFTOVERS!! The only substitute I did was using beefiness broth. This took the identify of my usual pot roast recipe!
03/15/2009
This rating is based on the cooking method but. I make pot roast one fashion just volition change the cooking method from the crockpot to wearisome cooking it in the oven. I kept forgetting to put the roast on to cook because I was sick and distracted. Finally, I thought of the stove summit method and institute this recipe to assist me out. I browned the pot roast equally directed. Seasoned it with common 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 really didn't demand to. I never had to add any additional water. It was then tender and the gravy was wonderful. This will be my method from at present on.
10/01/2009
Made this every bit directed and was disappointed with how bland everything was. The meat simply tasted like boiled meat - the seasonings didn't penetrate the meat similar other recipes I've tried. Likewise, I don't think the vegetables spend plenty time with the beef in this method. They were defective that yummy "infused" taste. I take a friend who makes the best pot roast and she does it on the stove superlative, so I had high hopes for this recipe. This was definitely the least enjoyable pot roast I've ever made.
02/sixteen/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 good with salt & pepper and a spice blend chosen "Greek Seasoning" that nosotros get at Walmart of all places! It has several other spices in information technology and we love information technology on roasts. I seared it in some canola oil for about 3 minutes on each side until it was squeamish and browned. Then I added half dozen cups of beefiness broth (4 regular and ii low sodium) and 2 cups h2o. I also added about three/4 Loving cup of Sutter Dwelling Cabernet, several shakes of Worchester sauce and a couple of good pours of Tamari (concentrated Soy sauce). Lastly, one packet of onion soup mix. And so one red onion chopped, ii onions cutting in one-half and and so sliced, 3 stalks of celery (with leaves included), eight peeled and quartered potatoes and 2 large bunches of fresh carrots, peeled and sliced in iii" sections with the fat end cut in half. I added all the veggies right in with the goop because nosotros like the flavor of the broth to penetrate the veggies. This was so delicious! And the best role is when nosotros were washed eating we just permit the pot come up to room temp and stuck the whole pot in the fridge! The next 24-hour interval we brought it out, heated it upwardly and had another delicious meal without any boosted pots to clean! Subsequently the 2nd meal we used the rest of the meat for BBQ beef sandwiches and the broth for French Onion Soup and information technology was wonderful!!! Nice way to go several keen meals from 1 dish!
03/31/2011
Never made pot roast before, and never heard of making it on the stove top. Merely it was smashing! Very nice season. Meat was tender, vegs were soft. I did add some beef stock.
04/02/2011
Very like shooting fish in a barrel, 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 flavour was not as "beefy" or rich as it could be, next fourth dimension I will follow review suggestions and attempt beef goop. My husband enjoyed his meat with a horseradish mustard.
12/21/2008
Very good but need to add together LOTS more spices - salt, pepper, peradventure worstchester (sp?) sauce?
02/21/2017
I always accept made mine on the stovetop i place my roast in a newspaper bag and milk shake it in flour common salt pepper paprika and garlic pulverization befor searing. I also utilise beefiness stock and water. Instead of crimson onion I use pocket-size whole white onions and instead of turnips I utilize parsnips. Carrits of course. Also I use celery with the leafy parts. And sometimes I as well add mushrooms. A bay leaf is a must. And lately I have been using rosemary also. Then 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. Once it has reached desired continuance I replace the meat and veggies lower heat and melt for some other one-half hr. Yummm
09/05/2010
Nosotros followed the recipe except we added some McCormick beef base to the water. The roast did non fall apart and there was not much flavour to information technology, or the veggies. There would have been even less flavour if we had not added the beefiness base. Nosotros will not be using this recipe again. Disappointing. How did some of you rate this as the BEST pot roast you have ever made?????
05/19/2014
This is the way my mom always cooked pot roast, and the fashion I have always done information technology. I dredge the roast in flour seasoned with Zendher's All Purpose Seasoning before browning, and add together beef bouillon cubes with the water. I toss in tiny pearl onions, infant reddish 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 get-go. I omitted the turnips & celery. I added some beef boullion to the water. Information technology was actually expert. It came out more moist than when I make information technology in the crock pot...I was surprised.
06/20/2014
I have been making this recipe for years, the merely difference is I add one packet of Onion Soup Mix subsequently I brown the roast every bit I'm adding the water. Y'all accept to have this to get that roast flavor that'due south is and then good. If I don't take that you must add beef bouillon cubes. I did add a splash of red vino today like others suggested and so I can't wait to sense of taste information technology tonight! I serve mine with Hawaiian butter rolls to soak upwardly all the practiced broth. Yummm.
12/05/2010
I added a tin of beef broth, a can of diced tomatoes (with juice), sliced mushrooms and diced celery. I also added freshly ground pepper and flavor salt. Information technology'southward been simmering for a a few hours on a gas stove top. I've never made a pot roast without my Crock Pot. I used onions, mushrooms, celery, canned diced tomaotes, carrots and yukon gold potaotes (quartered). I added ALL veggies later on I seared the meat, so all the flavors would infuse. Will give star rating later, subsequently I've tasted it. ; )
06/17/2009
Totally foolproof. I added beef bullion cubes to the h2o instead of broth. Chuck roast (usually tough) came out then tender! Oh and it simply took an hour an a half full for a ii lb roast.
05/02/2009
The all-time pot roast ever!!!!
09/11/2009
I read this receipe and thought it would be skillful simply I noticed there was no lycopersicon esculentum paste or tomato sauce or beef bouillon. And so I added ii cans of love apple paste, 1 tin of sauce and some beef boulillon, and some spices, and what do y'all know information technology was great and then I say information technology was a 5 star afterward all the extra stuff I added to this.
08/26/2009
I must have done something wrong considering this recipe was a total disappointment. It was likewise watery, flavorless, and boring. I followed it exactly and should have added spices, as well as some type of thickener. Sorry -- not a hit.
05/12/2017
I followed the directions exactly when I made it and both the roast and the vegetables were absolutely succulent. The just reason I couldn't requite it 5 stars is because there is no way to keep the roast covered with water considering it kept floating to the summit. Also it says 3 hours - It actually took double the time to melt.
10/24/2010
Very helpful the roast was tender! Needed more than salt but other than that it was Corking
06/04/2012
I imagined this would exist a piddling banal so I added some gravy mix and soy sauce. Information technology had the perfect flavor. The meat was tough though. It may have just been the cut itself. I call up this was an like shooting fish in a barrel recipe and volition try once again but get my meat from a different identify.
07/12/2015
Good to see a pot roast cooked stove-top...merely like Mom's. I rarely use salt but did use Kosher common salt and fresh pepper as a rub prior to browning along with rosemary and thyme (which I add together to everything). This came out just perfectly. The gravy was great just tweaked a bit afterward cooking with sherry. My mother never used canned broth; h2o always seemed to do. And so water only worked great. Interesting additions in other comments and am likely to try those. Why not? Pot roast is a wearisome cooking process; patience always makes it a hit.
02/21/2017
This is how my mother always cooked the roast with the exception she dusted the roast with flour before searing. Fabricated for a really expert gravey.
09/20/2012
Made this to night. Followed the recipe very close. My roast was only ii#, no parsnips, added some leftover Merlot, and a couple Tablespoons of Worcestershire sauce as mentioned past another poster. Tasted great! I made a grave with the drained liquid by calculation 2cups of the juices in to the pot with 2 tablespoons of melted butter. I thickened it upwards with 2 tablespoons of cornstarch in 1/4 cup cold water. Brought information technology all to a boil stirring all the time until the gravy was thick as I like. Whole meal was great!
02/21/2017
good base of operations. But with many tweeks. My mom makes her pot roast this way but with tomato sauce. Since I am on an acrid and gluten free diet, i was looking for new ideas. I found this recipe, and followed a lot of folks communication. I sear in canola oil, then added copped onions, Southward&P, bay leaves, beefiness stock, onion soup mix ,soy sauce worceshire and fifty-fifty some gravy chief and celery leaves ( always have them on hand) . One time the roast has cooked on a low temp for a few hours, like my mom, I take the meat out, go along to cook down the liquid. subsequently the meat is cool plenty to handle, I slice it, add together it dorsum then add together the veges. I just employ potatoes and carrots at this point. Let if cook for another hr. Melt in your mouth.
10/26/2016
I made this dish! I read a few reviews and had seen some encountered the bland taste while cooking the roast on stove top. I boiled my roast in broth. I followed the recipe pace past step! I merely substituted the water with broth. Now I would add water half style though only, not a whole lot. Once the roast was tender, I took a bite and you can gustatory modality the goop in the roast. Very delicious.
09/11/2016
My roast was a footling smaller, about two pounds but I yet cooked for the stated corporeality of time. Our family is non 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 together a proficient splash of vino too. The 1 negative that I take is that the carrots were withal crunchy and they weren't that big. Thanks for sharing.
02/20/2017
I was interested when this turned upwards in my e-mail, but this is NOT a pot roast, it is a pot boil......to roast y'all have just enough liquid to stop it burning, simply keep an eye in information technology and add a niggling at a fourth dimension......
04/xix/2014
Nifty recipe to use as a guide/base. Perfect if you have never fabricated a stove top pot roast earlier. Equally y'all run into in the xomments there are many additiins y'all can make. I use demi slippery, stale shitake mushroom powder from Fogwood Foods, fresh thyme, fresh basil, egyptian dried basil, vidalia onions and I roast my yukon potatoes offset then add together at the terminate. As well, i apply local butter and purple moon merlot in the beginning. Killer dish no matter how you lot exercise it!
02/twenty/2017
I usually make my roast in the crock pot. I tried this, install of using but obviously water, I added the dry onion soup mix to the water. I did flour and brown the roast before cooking. Added the onion soup mix, subbed the turnips for whole mushrooms. No one in my home volition consume turnips. It was pretty good,but I prefer my crockpot method to this one. The roast, fifty-fifty though it fell function easily, was notwithstanding tough. When I practice them in my crock pot, the Roast simply melts in your mouth. I recall slow cooking information technology makes the roast tender. Thanks, anyway!!
10/17/2014
This was a pretty standard recipe. It's not hearty, every bit far equally pot roasts go. As another reviewer stated, the flavors did not meld together. The sense of taste was standard, rather bland. I think I'll skip this one adjacent time, but it was a meal that my family ate without complaint.
02/26/2017
Very tasty, like shooting fish in a barrel to prepare. I used H.Eastward.B. beef broth in lieu of h2o, no turnips. Other than this, recipe every bit is. Almost dislike saying it, but this stovetop recipe will supplant my long-time slow-cooker recipe; my two preparations take been that good.
02/20/2017
I brown every bit stated but add 1 parcel dry out onion soup & 1 tin or bottle of beer. This makes a rich savory pot roast. continue with veggies as described. Y'all 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 large then it took about iv hours. i tasted the goop of this and ended upwards tweaking it before i served it. if i make this again ill employ beef broth instead of water, up the garlic and use a bigger onion. it wasn't bad it just wasn't skillful.
12/twenty/2015
I suggest y'all cover the pot.
10/29/2013
Worst I have always done. Could not eat it. BAD BAD BAD. Tough, watery, awful.
02/21/2017
My grandmother and mother ever used this recipe for their pot roast, and I even so do it this manner. Some people idea I was nuts (until they tasted it). I never covered the roast with water, just put in 1-2 cups, covered information technology and cooked it on extremely low estrus for several hours (3-4). You practice have to check occasionally to be certain it doesn't go dry, calculation water as needed. Toward the end I remove the roast and vegetables and thicken the sauce. First-class recipe!!!
05/11/2016
It was very delicious! Also, I loved that information technology was washed within only 3 hours instead of much longer. I ran out of time to do my usual pot roast then I googled something that could be ready sooner. This recipe was a actually squeamish surprise! I followed the basics of this recipe, but improvised minor details similar portions. For the broth, I used the premade set to go chicken broth and diluted some water in information technology and powdered chicken broth. I used different spices and veggies also. I loved how the meat falls apart when forking the roast, mmmm. And yeah, Do cover the pot.
02/25/2017
Non sure how this happened but my nearly 3-lb roast was totally washed in less than an 60 minutes despite me watching vigilantly to keep information technology at a simmer and now a boil. I had to pull out the meat and let the veggies cook longer! Also, while the roast was tasty it wasn't fork-tender and we ate it sliced instead of pulled autonomously. Like many other reviewers, I used beef stock, a small-scale tin of tomato paste, and generous dashes of Worcestershire sauce and red vino vinegar. I'll endeavor this over again sometime and really endeavor to keep the temp depression so it has a risk to tenderize and be permeated by the seasonings.
01/30/2020
A dish that I will definitely be making again my family unit LOVED IT & I added some cornbread on the side, Succulent!
02/22/2017
I am very pleased that I tried this dish. In the past, I have tried to make pot roast on the stove tiptop and it turned out an expensive tough, tasteless thwarting and a waste of time and effort. This recipe along with the cooking instructions changed that result for me. Thoroughly enjoyed making this dish and eating it. All the same, I did make some adjustments because I wanted to use what ingredients and vegetables I take available. Instead of turnips, I used the parsnips I had available and instead of red potatoes, I had golden xanthous which I used instead of the red. This turned out very good, especially since I don't know how the gustatory modality would alter. I know that parsnips are a sweet tasting root vegetable, while turnips a root vegetable too, are not equally sweet and are mildly peppery, to me. I believe red potatoes are suppose to exist less starchy than the gilt xanthous. The golden yellow potatoes did not cook apart post-obit the recipe as information technology 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
yes turned out great.
06/21/2021
I Love this recipe and my family does too! I make a "few" adjustments; I use chicken broth instead of water, I add soy sauce to the liquid in one case it's simmering, I add a TON of spices like garlic, onion, Italian ++ and I add together whole mushrooms during the last xv min of cook time! I sometimes throw in a can of corn with the mushrooms, I play effectually a lot with the veggies. So good!
02/26/2021
I altered it a bit. I used beef broth instead of h2o. I only add together onion, garlic, common 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 will be a staple in my home.
xi/07/2020
Not a fan of this recipe. It was boiled meat without gustation.
02/21/2017
Don't think it needed all that water. I used peradventure two cups. Carrots take longer to cook than potatoes and carrots. I put them in all at the same time and cooked till carrots were tender. (about 30 minutes) Roast was very tender. I cook it this way all the time.
02/26/2017
It was really delicious and very tender. I only had to add water in one case. The house smelled so good and I couldn't wait to eat it. I fabricated gravy and had it over noodles. Had left overs the next day with mashed potatoes.
05/16/2017
I definitely enjoyed this, but I couldn't get a decent chuck roast. So instead I substituted a bottom round roast and it was very good. The just thing I would alter next time, would be to leave out the turnips.
09/14/2021
Hey there I read the reviews to encounter if its worth it 1st time cooking it on a stove superlative. Turned out perfect with a slight modification (just added thirty min to 1 hour more) the meat turned out tender and flavorful my bf loved it.
03/14/2022
First time stove top pot roast. Fabricated with a few changes used can of beefiness broth, a cup of red wine. Used a 3 lb chuck roast and cooked for
four hours. Came out perfect. For the gravy used the broth and added some cornstarch to thicken. Served over egg noodles. The family loved it. Volition make this once more.
12/xx/2019
Substituted h2o for beefiness broth Sauted onion, garlic , celery after searing the meat. Then 1Tbl. Tomatoe paste two Tbl. Worstechire iv sprigs fresh fourth dimension 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 different, my family unit doesn't similar turnips and then I just use the carrots and potatoes. I add oregano and thyme(crushed leaves) and 1cup of warmed strong brewed coffee with a Knorr Beef cube dissolved in the coffee. Onetime Navy cook's play tricks! 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 bay leaf, oregano and thyme along with chicken broth knorr. The moment I added those key ingredients to my roast I was in roast heaven. I oasis't finished making the roast simply by the flavors of adding key ingredients fabricated it so yummy not to mention I added a small amount of liquid smoke and no flour.
09/28/2018
I followed the directions and it wasn't bad. The meat was tender but I found the gravy to exist lacking in flavour. I'll make information technology again considering my husband liked it.
02/26/2017
made it as the recipe stated without potatoes. very good.. even children liked it. very tender
06/10/2018
It's a crowd pleaser, for sure!
02/21/2017
I cook pot roast similar to Trash. But use chuck roast for meat. Final time I tried a good veggie goop instead of beefiness broth., we actually like that. But all in all was good receipt, which nosotros all similar to alter them for our family unit'south gustation. Connie
09/29/2019
Never done a roast on stove to simply man it was delicious. Super simple to brand, particularly for beginners similar me
03/31/2022
I made this today and it was so delicious! I used the spice mix that came with the roast and added garlic salt, pepper, table salt and a bouillon cube.
12/eleven/2020
I didn't have celery or onions, and we don't swallow turnips, and so I improvised. I used onion flakes, a garlic/herb mix, salt, pepper, a can of beefiness goop, 2 beef burgoo cubes, and a chicken bouillon cube—and the other herbs listed. It ended upwardly having a really good flavor. I added babe carrots and cutting and peeled Russet potatoes the last 45 min. I as well increased the heat, and so it would get done in nigh two i/ii hours, and kept it covered. I did the searing function with olive oil. Fabricated some biscuits to go with it. It was delicious and easy, peculiarly since this was the first time I e'er cooked a pot roast, simply took some patience.
02/26/2017
My grandsons turned up their noses at this cause they're not use to eating real food,but once they tried it they loved it! I would like a little thicker gravy in my pot roast,whatever suggestions?????
05/sixteen/2017
I definitely enjoyed this, but I couldn't get a decent chuck roast. Then instead I substituted a bottom round roast and it was very practiced. The only matter I would modify adjacent fourth dimension, would be to leave out the turnips.
03/02/2017
didn't brand any changes and I volition make again
01/02/2020
Easy directions! I did leave celery and turnips out, not a fan of them 2, but the rest I but followed along! Wife is asking where I learned to cook! Lol I ain't telling!
02/26/2017
the beef was really pull apart tender and still juicy will practice it again
02/twenty/2017
Sounds good- I would substitute either a good Olive Oil or Grapeseed for the very tasty but seriously unhealthy Crisco- I have fabricated this basically- its very tasty- also substituted parsnips for turnips- they are sweeter
02/26/2017
Added some adobe peppers. Next time I'll apply beefiness broth and add bay leaf. Too omitted turnips. Would add parsnips of take them likewise.
02/22/2017
This is a bones, no fault, recipe. Plenty of room for variation. I ofttimes employ a couple of bottles of Guinness Stout in identify of water. Of course, the Stout must be taste tested before going into the pot. Red wine, another variation. Beef stock is good likewise. I add mushrooms with the carrots towards the end. 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, so added the potatoes , and carrots. Was then tender, didn't even need a knife! Definitely a become to recipe.
02/26/2017
I would not add so much water. Also, the turnips did not go well with the roast. If I make again, I volition skip the turnips and apply a tomato based sauce instead of water
02/21/2017
This is basically my preferred method, except that I add a can of beef stock, an envelope of beef-onion soup mix, four cans of water, and whatever other root vegetables wait good. A stovetop Dutch oven does a nice chore. Jim
03/06/2017
I fabricated the recipe as written, except I did add beef broth per other reviewers. The meat wasn't nearly as tender as expected, and I cooked it low for equally long every bit the recipe said. There but wasn't much season. The potatoes were very bland, likewise. I don't retrieve I'll be making this again.
07/21/2019
Only modify was I forgot to get some cherry-red wine so I used beer. Was first-class. Using leftovers tonight for burritos
eleven/eleven/2019
It definitely needs salt and could apply another seasonings not nosotros really liked it other than that. Information technology was easy plenty and so it was definitely worth making notes on adding a few more than herbs and seasoning.
02/20/2017
I've made pot roast on the stove top for many years. I've never cooked the vegs. in with the roast. I e'er serve mashed potatoes and various vegs. If I don't take broth handy, I use beef cubes for flavour. I gave 4 stars because I e'er experience something is missing.
02/27/2017
Banal
04/29/2019
I added sliced mushrooms to this recipe.
04/28/2019
Splendid and like shooting fish in a barrel using a le creauset vii qt Dutch oven, I Used beef regular beefiness goop, x mini potatoes, v of each reddish and golden, ii tablespoons Worcestershire sauce, 1 packet 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. Admittedly wonderful.
02/21/2017
Yumm. This is just the way grandma used to make information technology. I would add the carrots sooner than the recipe chosen for and if the upshot was not "beefy" tasting enough, I would add some "Meliorate than Boullion" beef base of operations. 1 other thing is I like a little colour on the veggies so I sear them in the oil with the meat and set them aside to add later back into the pot. I make variations of this recipe four ways: on the stove, in the oven, in the force per unit area cooker, and in the electric fry pan.
11/xviii/2019
I made this tonight and information technology came out delicious! I seared the 8.9lb bottom circular in a pot withbutter and vegetable oil, as Julia Childs said everything is meliorate with butter.Then I took it out and cooked 6 onions and 2 cloves of garlic once they were carmelized put roast back in pan filled. upwardly with h2o to encompass roast.I didnt accept beef broth. I added ii packets of lipton onion mix and McCormick's brownish gravy mix, port wine halfway . I also seasoned with fresh nutmeg salt and pepper and worcestershire sauce and some ketchup yep I said ketchup. After 3hours added celey carrots and potatoes then 1hour later bage of frozen peas. I did thicken sauce with butter and flour balls.and dont forget another splash of port wine!
07/08/2019
I wanted to use my boring cooker, but I got pressed for time so I needed to so information technology in the stovetop. This recipe was pretty easy to follow, just I switched it upwards a bit. After browning the roast, I removed information technology and sautéed my onions (I only had yellow) and some minced garlic (I use the jar stuff). I added the roast back and used fat-free beefiness broth instead of water. I added the potatoes after about and hour and a one-half, then the baby carrots virtually 1/2 hour after that. I let that get for another one/2 hr earlier 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 foam for a sauce on the side. I'k non generally much of a cook, and so I'm pretty proud of this meal.
01/31/2022
Nice not the easiest with prep fourth dimension with all the chopping of the vegetables but it came out good thank y'all. :-)
Source: https://www.allrecipes.com/recipe/131931/stove-top-pot-roast/
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