Musings: Company Pot Roast

We’ll be posting Ina’s Company Pot Roast starting Thursday, Nov. 26. How did it stack up to your family’s favorite recipe? Did you make any changes or substitutions?

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8 Responses

  1. Made this before and it was *fantastic*. I gladly put this back in our menu 😉

  2. This episode was aired this evening. Ina said that if you didn’t have a bouillon cube, it was ok to leave it out. Good to hear.

  3. Is is sad that I’ve never made pot roast before? I just don’t usually cook large hunks of meat. Anyway, I’m quite happy with the results of this dish.

  4. What do you think about the recipe specifying Prime beef? A lot more expensive than you typical supermarket roast. I thought the slow cooking was supposed to be good for cheaper meat. I’ll get prime for a good steak but I think I will skip it for a pot roast.

  5. I thought the recipe called for a chuck roast tied? I posted mine today – I just noticed I’m a week early on posting. It was delicious. I’ll make it again soon.

  6. Wow, I thought I posted a comment on here last week but it isn’t here! I thought this roast was excellent and I just used the chuck roast the recipe called for. I will definitely be making this again soon!

  7. This was great. I made it with sirloin because it was on sale 🙂

  8. i’m confused with the oven cooking direcions, do i cook for one hour on 350 then urn down o 250 for the other 1 1/2 hours? or do i cook for 2 1/2 hours on 350, then turn down to 250 for one hour?

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