Comments on: Beef Pot Roast with Onion Gravy

By: Jackie Garvin

Jackie Garvin — Tue, 11 Oct 2016 23:01:50 +0000

Meagan,

I’ve never tested this in a slow-cooker so I can’t give you any guidance. Generally, Ive found it difficult to replicate the proper thichness of flour based gravy in a slow-cooker. If you have a large covered skillet, you can use that. Or, any large oven proof cooking vessel will do.

By: Meagan S.

Meagan S. — Tue, 11 Oct 2016 22:53:12 +0000

I was wondering how long would it cook in a slow cooker? I don’t have a Dutch oven but this recipe looks amazing and would love to give it a go! And advice is greatly appreciated.

By: Jackie Garvin

Jackie Garvin — Thu, 18 Aug 2016 19:16:08 +0000

In reply to Joan W.. Joan, I'm so happy to hear this!!! Thank you for letting us take being part in a wonderful meal.

By: Joan W.

Joan W. — Thu, 18 Aug 2016 17:49:34 +0000

This roast was so juicy and delicious. My guests just raved. The gravy was out of this world.
This is the only way I will prepare a roast from now on. Thank you.

By: Jackie Garvin

Jackie Garvin — Fri, 06 Mar 2015 03:10:16 +0000

In reply to Tina.

Tina,

I’m so happy you could adapt this recipe to be your own. That’s the magic of cooking. Your modifications sound delicious!!!

By: Tina

Tina — Mon, 16 Feb 2015 16:49:24 +0000

In reply to Jackie Garvin. OMG!! I bought an incredibly cheap boneless chuck roast and your recipe made it FIVE+ stars. I used beer instead of wine (tribute to my moms Sunday roast beef gravy)---this was awesome. The flour after the onions/garlic is key. I tossed a couple bay leaves in with my garlic and onion and after flour, broth & beer a punch of thick sliced mushroom, then beef. Thank you so much. My best yet!!!!!!!----because of you!

By: Jackie Garvin

Jackie Garvin — Thu, 23 Oct 2014 16:38:43 +0000

In reply to Shirley. Shirley, Chuck roast is my preferred cut for pot roast but both cuts hold up well to braising in liquid. Rump roast should work fine. I can't give you guidance on differences in cook time, if any.

By: Shirley

Shirley — Thu, 23 Oct 2014 16:22:59 +0000

can you make this with a rump roast

By: Jackie Garvin

Jackie Garvin — Fri, 26 Sep 2014 12:05:39 +0000

In reply to Amy. So glad you enjoyed it,Amy. Thanks for letting us be a part of your family diner.

By: Amy

Amy — Fri, 26 Sep 2014 01:42:33 +0000

Made this in my crockpot tonight! So yummy! This recipe is now my go to pot roast recipe.

By: Jackie Garvin

Jackie Garvin — Fri, 24 Jan 2014 04:48:23 +0000

In reply to Adam J. Holland. Did you get over your aversion to BBQ chips, Adam?

By: Jackie Garvin

Jackie Garvin — Fri, 24 Jan 2014 04:44:16 +0000

In reply to grace.

Grace,

My mother always cooked it with carrots and potatoes. 🙂

By: grace

grace — Thu, 23 Jan 2014 14:29:34 +0000

my strongest memory of this isn’t the meat but the juice-softened carrots and potatoes–those are essential! 🙂

By: Jackie Garvin

Jackie Garvin — Tue, 21 Jan 2014 20:28:07 +0000

In reply to Chris Thomas.

Chris,

I’m sure all good gravy makes those noodles sing! 🙂

By: Chris Thomas

Chris Thomas — Mon, 20 Jan 2014 20:28:02 +0000

This is comfort food plus. Had this last Sunday. I love it over good wide Dutch egg noodles. Comfort food like this is the only good thing about winter, other than… it’s over!
God bless.

By: Adam J. Holland

Adam J. Holland — Mon, 20 Jan 2014 17:01:59 +0000

I couldn’t imagine having an aversion to pot roast. Especially this one! But I had a similar experience with barbecue potato chips, so I know where you’re coming from. Hope all is well. 🙂