Rating: 5 stars I have cooked it both on the stove and in the oven. When it's cold out, it's nice to cook in the oven. Every time I have made this everyone loves it. Smells so good! I use red wine no water.

Rating: 4 stars Super delish and easy to make. It does have quite a powerful garlic taste which surprised me - but it's yummy! I also added mushrooms as another review suggested.

Rating: Unrated The best pot roast I've ever made. As a stay-at-home momwithtwo little girls, I love the fast prep and easy cooking, and it is absolutely delicious! I use cabernet and let the water come from the veggies... Comes out perfect every time!


Rating: Unrated Made this tonight but with regular mash potatoes. Used Cab instead of water and kept adding along the way. Also added a couple tablespoons of brown sugar. Turned out great. The way it makes your kitchen smell is amazing. Love all things slow cooked.

Rating: Unrated wow...that's a pretty unhealthy mashed potatoes. I use 2% milk half and half instead of the cream. for every large russet potato, I use 1 tsp of vegetable spread. That way, if you want to add some cheese to it, it's not over the top in calories and fat. I add whatever leftover cheese I have on hand - quarter cup for every 1 large russet potato.. I boil the potatoes in chicken stock, or simply add half a stock cube into my water. really adds flavour!

Rating: Unrated I have made this several times and every time my husband always wants me to make it again. This is the only pot roast he likes now. Perfect every time!


Rating: Unrated Oh! I also add mushrooms, about one pound shortly before serving. Delish!!!

Rating: Unrated This was a wondreful and easy recipe. The directions mention 20 cloves of garlic and the ingredients list 10 cloves of garlic. I used 12 and it was perfect. Also, I used wine instrad of water and doubled the volume.

Rating: Unrated We loved it. We did it in a slow cooker and came out great.

Rating: Unrated This is a great, easy,and tasty roast, my family loved it.

Rating: Unrated I don't believe you need to completely cover the roast in the crock pot. Let us know how it turns out, though, because that's my preferred method of doing roasts!

Rating: Unrated I made the pot roast w/mashed potatoes for dinner tonight and my family commented that it was not only delicous but very June Cleaver like. I corrected them, not June but Emeril

Rating: Unrated On the show, I believe Emeril said to set the oven to 350 degrees

Rating: Unrated This is very much the way my mother made pot roast for Sunday dinner. She always did it on the stove. I remember, as a child, peeling and cutting up carrots. According to the dhow today, it can be done either way.

Rating: Unrated I finished mine in the oven and it's now resting waiting to be eaten. I did turn mine, only because it looked like the top was drying out while the bottom was soaking in the liquid. I'll let you know how it turns out!

Rating: Unrated Why doesn't the recipe mention moving it to the oven? I missed the part of the show that mentioned that and have been cooking this according to the recipe on the stove top for 1 1/2 hrs. Moving to the oven now for the rest of the time...hope it turns out alright....SO DOES MY HUSBAND!...LOL!!

Rating: Unrated To bnsrvnt - I saw this on her show today. Emeril said 350.... Good Luck!

Rating: Unrated If cooked in the oven does it still need to be turned? Also, if I add cubed potatoes should I add more liquid?

Rating: Unrated What temperature would you set the oven too?

Rating: Unrated Converting this recipe to a slow cooker is easy. Follow the directions but place the roast in the slow cooker. Add enough liquid to COVER the roast. You can try a combination of broth and water; more flavor! Cover and cook for 8-10 hours on low. No need to turn the roast as it is covered in water. Follow #3. Place juices in saucepan and reduce to concentrate flavor. Enjoy!