This recipe is fantastically made. The dinner came out great and everyone thought it was delicious.

One flaw I found is that though the recipe calls for the roast to sit on top of the veggies, the soup doesn’t really touch the roast, which is fine I suppose? The problem is one of the pictures. The roast is clearly within the broth, like some roasts are. Clearly, this depends on the size of the crock pot, as well, as to wether the roast will make contact with the broth or not. We used a 6 qt crock pot for this dish, and a 2.85lb roast. I measured and used the exact ratio of veggies and etc. It came out good, but I wander since because halfway through the cook, I movies the veggies out of the way and turned the roast upside down and submerged half of the roast?

Here’s a suggestion for medium heat and cutting time down, since medium heat doesn’t exist on my slow cooker. I cooked it on high with the roast sitting on the veggies (barely making contact with the broth) for 4 hours. Then I flipped and submerged the roast after 4 hours on high, and set the temp to low and continued to cook for 3 hours. About 1.5 hours into the 3 hour low cook, I flipped the roast again and added 15 minutes to the cook, for a total time of 7 hours and 15 minutes.

The roast came out perfect. Even the kids said it was one of the best roasts the ever had. Excellent recipe – I followed the directions to a tee, with making those additional changes to the cook (above.)

Awesome feedback Sarah! Thanks for stopping by.

I have been making this pot roast and only this one for a few years now. I still pull out the recipe every time. But I do make some changes…I buy a bigger roast, I omit rosemary, it’s just not something I ever have on hand, but I go heavy in the other spices. I add celery if I have any. I use a whole 32 oz container of broth because I don’t want to save a partial thing of beef broth! I add more of the roast seasonings to the gravy. My husband and I love it!

Try adding them at the 4-5 hour mark. That will give you tender, but not mushy.

The meat turned out perfect, even though I had only chicken broth on hand. I’ll definitely make it again, but maybe leave the vegetables out and cook them separately, since after 8 hours, they were mushy. Or maybe put the meat in for the full 8 hours and add the vegetables toward the end.

Yes I agree a wonderful leftover.

I have made Kristen’s pot roast exactly like she states and it is wonderful. Always tender and falls apart

My only problem is I have added celery and sometimes it is tough. Not sure why as I have used hearts and regular celery.

Thank you Summer!

Best pot roast I’ve ever made

Thank you for the kind comment Katie, love the feedback.