Melissa, substitute cream of celery for cream of mushroom.

By Vince on April 28, 2013

I love this recipe! However, I want to make it for family but cannot use the cream of mushroom soup because a family member is allergic to mushrooms. Can you recommend a different soup to use but still get the same awesome flavor?

By Melissa on March 26, 2013

I made this for our Christmas brunch and it was amazing!!!

By Andrea Morrow on January 13, 2013

I just love your recipes..but i do have a ????..i see a lot of chef's recipes for pot roast say to use chuck...I have always used rump..Is there a big difference with the cut of meat? I will be cooking this one on sunday hope it comes out as good as your looks.

By lsocha1 on December 01, 2012

Paula, Your Pot Roast was 'Out of this world'!

By Blackberry Cobbler on October 07, 2012

I have made this pot roast several times and have loved it every time! I think this is the best receipe for a roast I have ever had.

By Linda on July 19, 2012

Very good! Not too salty like most roast recipes. I use cabernet instead of chardonnay. I also make gravy / sauce as follows...places more wine and leftover liquid in a sauce pan and reduce it until it caramelizes.

By Todd on May 20, 2012

Hi, Is there a subsitute for the wine i could use?

By Alexandra on December 18, 2011

Paula, Thank you for the above recipe. (braised pot roast) I will be trying it very soon. I have a new Dutch oven and this sounds just like the perfect dish to start with. I was wondering tho if it would be okay to add a few small turnips with the veggies? I think they would give the dish a good flavor and I just love turnips anyway that they can be fixed. Your e-mail cooking friend Joe Thomas

By Joe Thomas on November 29, 2011

ilove you and your cooking it make life so fun and easy for me

By merlande Joseph on October 13, 2011

I was wondering if this was a recipe can be made in a slow cooker as well, and if so, how do you (if you have to) adjust the liquid amounts and cook time?

By Kathy on October 06, 2011

Hi Camille, If you don't want to use the wine, you could use white grape juice.

By Jonathan Able on September 28, 2011

I'm so looking forward to making Paula's recipe for slow cooker pot roast! But what can I substitute for the wine? Thank you. Camille

By CAMILLE SCIFO on September 20, 2011

Delicious! This was the first time I have made a roast and it turned out right! My husband didn't even want to share with the kids, lol! Thanks Paula!

By Veronica Hairston on August 02, 2011

Paula, my 25 yr. old daughter fell in love with cooking several years ago (when she discovered your show). We love to entertain and never have anyone turn down an invite because they know they are going to get some good Southern cooking. My sister-in-law even had her help cook the rehearsal dinner for her son's wedding using some of your recipes (it was a big hit). My question is about substituting Cream of Mushroom soup with another kind of creamed soup. We are not a mushroom eating bunch and I was wondering what you could suggest instead. One recipe most particularly is your pot roast. She wants to make one, but is put off by the mushroom soup. Thanks in advance for any help you can give us and keep on keepin' on with all that good cooking! P.S. have been to both your families Savannah restaurants and love them both!!! Holla!!!

By Joyce Keith on May 23, 2011

Best pot roast I have ever eaten. Receipe was passed on to my daughter, she substituted a pork roast with excellent results. Receipe then passed on to my grandson, he substituted a deer roast with excellent results. I have tried this receipe with and without the wine. The wine version is much better.

By Gene Dixon on March 18, 2011

I made the pot roast last weekend for company, it was fantastic! I bought another pot roast this week so I could make it again and this time we are not going to share! Very easy to make. just fantastic!

By Renee Martel on March 12, 2011

I made this last night and it was delicious. I loved going into your store and hope to get back to Savannah very soon.

By Valerie Tomaselli on March 06, 2011

Made this pot roast yesterday.Different from what I usually make,but we absolutely loved it.Soooo tender and the flavor was awesome.My husband ate way too much-tummy ache.I added some corn starch to make a thicker gravy-YUM.This is a keeper.Thank you.

By Sandra Miller on January 28, 2011

Made this for family and company. Delicious dish that we all loved. This is my new favorite pot roast dish!

By Dawn on January 16, 2011