Instead of thyme, I just used some cellary seed. I also doused it with more salt than called for, I used Kosher. Before adding veg, I spread them out and salted and peppered them too. No wine, just beef broth. YUM-YUM:}

This recipe was fantastic! This is the first time I've ever tried making a pot roast, and it turned out great. Although, If you season it exactly as they say, I found it to be a little bland for my liking. I added a bit more salt, black pepper, a little thyme and garlic salt, and it was perfect. I didn't use red wine, just beef broth. But, with all the good reviews by the people that did use red wine, I am going to try it that way next time! Any suggestions as to what red wine would go best with this recipe??

Tried the recipe, but added about 1/2 pound of mushrooms, 1 full cup of red wine (merlot), extra carrots, and didn't make gravy - the juice thickened naturally. I also had to add some salt. The total tast was great!

I made this recipe for my family for dinner. I left out rutabaga and used a rump roast. I also used 2 cups water and 1 cup red wine in replacement for the 3 cups beef broth, but did add a can of beef broth when I added the vegetables. My family really enjoyed this recipe...even the hard to please brother and dad. I will definately make this again!

My wife wanted me to make a nice, hearty dish on a 'cold' day in Florida. The result using this recipe was a very nice hearty, tasty and traditional pot roast, especially since I used some red wine as suggested. A few remarks: - Apparently I used good quality meat (labelled as suitable for pot roast), since after simmering for 1.5 hours the meat was nice and tender. I did not let it simmer any longer. - We like a bit of bite to our vegetables, so I cooked them only for 30 minutes (not the recommended 45). The result was very nice.

This recipe was great, I made a few mistakes and the Pot Roast came out good anyway. I added too much Thyme and my stove setting on the lowest did not allow for the meat to cook tender in the time frame recommended. So I had to remove the vegetables (added parsnips and onion) and cook the meat on a higher setting for a additonal hour. It was great and how wonderful on a cold winter day. I was thinking of trying it again only this time maybe with a pork roast. Thankyou.

A short word abou the previous review - if this person read the recipe at all, they would notice they did not follow directions regarding cooking time and when to start cooking the veggies. This recipe was great! Pot roast is a simple, but hearty dish that my family enjoys, and this recipe hit the spot!

This was ok - but there was really not that much flavor - although the gravy helped. Also - we stopped cooking at just 6.5 hours on low, and the veggies were VERY mushy...so I would check it earlier than the suggested time.