This was good. I did not measure the seasoning but I have a heavy hand anyway and use a ton of seasoning...salt, pepper, garlic and onion powder and cayenne pepper. I also made several slits in the meat all over and stuffed it with garlic, then seared the meat. I used almost a cup of red wine and added portabella mushrooms. I cooked it at 250 in the oven overnight. It prob cooked a total of 10hrs, which is like being cooked in a crock pot. Approx 2hrs before taking it out I cut up a couple carrots and potatoes made sure it was under the gravy and covered it back up. I always put it in a pot and seal it with heavy duty aluminum foil so no air can get out. It practically melts in your mouth when finish.

By Patrice DuPlessis on April 29, 2012

This is the absolute best pot roast ever!!!! It's so tender and tasty! I have made this on several occasions, including holidays and it's always a hit! I gave this recipe to a friend and her stated "this is the best roast i've ever had." Thank you Paula for this wonderful recipe:)

By rajuncajun36 on April 09, 2012

My brother's asked me to mix up our standard dinner choices- I tired out this recipe and you would have taught that they were eating a slice of heaven- needless to say there weren't any leftovers and we now have a new family favorite and we are now hooked on Paula Deen!

By Katie Weber on February 25, 2012

I have tried many great pot roast recipes, but this is as great as they come.

By Audrey on December 24, 2011

Stupid awesome recipe. I adapted it based on what I had/didn’t have, and used it in my slow cooker/crock pot. I rubbed the roast liberally with a Savory Spice Shop rub that I received as a gift (Pike’s Peak Butchers Rub: black pepper, sea salt, white pepper, red bell pepper, garlic, minced green onion and parsley), then browned it in a stainless pan over high heat w/ olive oil. While that browned, I lined the bottom of the slow cooker (large oval style) with a layer of carrots and 2 bay leaves. Once browned, I set the roast on top of the carrots, and put the onions in the pan that I browned the roast in. After a few minutes of cooking the onions, I added the minced garlic for just a minute, then I added ¾ (recipe calls for ¼) cup red wine to deglaze the pan, I let that cook for just a minute, then turned off the heat. I then added the can of mushroom soup + 1 can of water and mixed it together and added the Worcestershire sauce. I dumped all that over the roast in the slow cooker, put it on High for 1 hour, then reduced to low heat, and 5 hours later we had magic. I didn’t have beef brother or bullion so I omitted it. I pulled the beef and let it rest while I pulled the carrots with s slotted spoon, then I dumped all the magic juice in the bottom of the cooker through a strainer into a medium sauce pan. I put that over medium high heat and whisked in a couple tablespoons corn starch and cold water to thicken it up. We served it with garlic mashed potatoes. The beef and carrots were amazing and perfect with GREAT flavor, NOT bland, our 3 year old and 1 year old super-picky daughters ate a ton of beef and carrots.

By Mike Mockus on December 03, 2011

Our family's favorite pot roast!

By Anonymous on November 20, 2011

This is now my go-to pot roast recipe. Served it to the family and was it ever a hit! I used Catsup in place of the wine...delicious!

By Mary Manzer on October 25, 2011

My family loved this dinner. The meat melts in your mouth. Thanks Paula!

By Alicia Holland on October 15, 2011

This was absolutely delicious. The only thing I had to do differently was instead of the wine,I added 1/4 cup of ketchup. The grave was thick and so good. My whole family loved it. In fact my extended families borrowed the recipe. Thanks Paula.

By Peggy Sims on August 11, 2011

This one was a WINNER!! I lightned it up just a bit by using 98% Fat Free Cream of Mushroom Soup, a little less oil and more spray, but that was it! It was so easy and worth the wait! My husband asked me to make this dish a little more often! It went great with Bobby Lighter Cheesy Mac and the Buttery Spinach and Mushrooms (I tweaked that one some as well). This was a fabulous Sunday meal for my husband and I. Thank you so very much Paula!

By Judi Collins on July 22, 2011

This is the BEST Pot Roast I have ever eaten. On a good roll the next day it made a sandwich that you almost had to lick your elbows to get all the gravy! I didnt have Paula's season mix so I used a different season mix. And I used a whold onion. I will make again and again!!

By Vicky on June 28, 2011

It was a little bland the first time around. However, I added lipton onion soup mix and that moved it from a 3/5 to a 4/5.

By Gene on June 12, 2011

This is an excellent and easy recipe. Just add veggies and your meal is ready! And tasty!

By Jeanie Tidwell on April 19, 2011

I was looking for an old fashion Pot Roast and found this one that I will try I promis to send you my comments later

By Sandra Clark on March 26, 2011

Hi Debbie, Here is the recipe for Paula's House Seasoning: House Seasoning: 1 cup salt 1/4 cup pepper 1/4 cup garlic powder

By Jonathan Able on March 24, 2011

Thoroughly enjoyed this roast - it was tender and even better the second day. I didn't have Paula's seasoning, but I just used salt, pepper & garlic powder and it was great. Definitely will make it again.

By Debi Taylor on March 04, 2011

I have a question. If i dont have Paulas house seasoning mix and i dont think they sell it here in Long island.. what is the composistion of this mix? I would like to make this tommorrow Sunday, feb27th. Thank you Debbie

By Debbie on February 26, 2011

We absolutely loved this recipe for Pot Roast. Very tender and full of flavor. I had to use white wine instead of red, but it still turned out wonderful.

By jujubee on February 25, 2011

Loved this recipe! I had to use white wine instead of red but it still turned out wonderful and full of flavor.

By jujubee on February 22, 2011

This is a delicious, 5 star + recipe, which we will use again and again! It made the house smell heavenly when it was cooking! Our 27 year old son even took notice and came into the kitchen to see what was cooking! He said it smelled amazing! The only change we will make next time is that we, too, will leave out the extra salt in the rub. It was too salty for our taste. I think Paula's House Seasoning will be the only seasoning we will use on it. The meat turned out very tender - fork tender - no need for a knife! Thanks for another wonderful recipe, Paula! Debbie and Danny Collinge Springfield, MO

By dacollinge on February 21, 2011