I did not have the success that others had with this dish. There was no bursting flavor, I could barely taste the rosemary, and I couldn't taste any orange. I think I'll just stick with my usual way of making roast.
Rosemary-Orange Pot Roast
From EatingWell: March/April 2010
Not quite your mother’s pot roast... This version has the tender meat and robust gravy of childhood memories, but it is distinguished by a subtle accent of rosemary and orange zest and a creamy sauce made with whole-grain mustard. A puree of wintered-over root vegetables, such as celery root, rutabaga or parsnips, would make a perfect accompaniment for an early spring meal. For a leaner pot roast, choose bottom round or rump roast. Chuck roast is a bit more tender, but fattier.
6 Reviews for Rosemary-Orange Pot Roast
This was great! Had a wonderful flavor. I used the dutch oven, and 1.5 hours was good enough. The mustard sauce is great and I foresee beef sandwiches in the future with it.
I recently tried this recipe - the first time I used any recipe on this website. Since I do not have a pressure cooker, I used the oven recipe. It had wonderful flavor, but the pot roast (3 pounds) was well done after 2 hours (it is a good thing I checked it with a meat thermometer). The sauce needed salt, but would definitely make it again, and will definitely try other recipes from EatingWell.Com. Cheers!
Made this last night when my son and family came for dinner. It was absolutely outstanding. We use pressure cooker often; nothing tenderizes meat as well in my experience. I had nearly 5 # of lean rump roast and cut it into chunks about the size of two fists together. In my cooker it only took 1 hr, not the recommended 1 1-2 hrs. It received rave reviews and is a keeper! The only problem? Hard to stop eating it! The Mustard Sauce and Gravy are fabulous too! I'm on Weight Watchers and this fit the bill for low points as well. Served it with roasted carrots, parsnips, yukon gold potatoes and asparagus. FABULOUS meal! Thank you for real food, healthy choices!
We loved it! I made it ten days ago for the first time for my in-laws and everyone raved about it. We are having company for dinner tonight and I am making it again. I do not have a pressure cooker so I made it in my dutch oven and it turned out great. A lot of the liquid did cook off, so I ended up adding more beef broth and wine to the pot after removing the meat. It reduced so nicely and quickly that I did not even need to add the cornstarch mixture to thicken it up. I did not make the mustard sauce and we didn't feel that it needed it at all. It was incredibly flavorful without. I served it with roasted root vegetables (parsnips and carrots) and steamed asparagus.