Comments on: 68 Days of Gourmet: 3 Ingredient Pot Roast and an Announcement

By: Jen Williamson

Jen Williamson — Wed, 06 Jul 2011 18:19:42 +0000

I am definitely interested in trying this one. I love recipes with simple ingredients. One quick question though…it says unpeeled garlic. Was it weird after it cooked with the garlic still having its “skin” on? Did you eat the garlic, skin and all? That’s probably a dumb question, but I always peel my garlic. Smashing it is the fun part! Thanks!

By: Pasta with Arrabbita Sauce « bakin' and eggs

Pasta with Arrabbita Sauce « bakin' and eggs — Thu, 06 Jan 2011 03:35:51 +0000

[...] Year Ago: Three-Ingredient Pot Roast Two Years Ago: Kefta – Greek [...]

By: 2010: Most Popular Recipes « bakin' and eggs

2010: Most Popular Recipes « bakin' and eggs — Thu, 30 Dec 2010 21:45:02 +0000

[...] 3 Ingredient Pot Roast – Another winner from 68 Days of Gourmet, this pot roast contains only three ingredients and [...]

By: 68 Days of Gourmet: French 75 Cocktail « bakin’ and eggs

68 Days of Gourmet: French 75 Cocktail « bakin’ and eggs — Wed, 26 May 2010 02:07:30 +0000

[...] and Cheese Chili Lime Tilapia Three Ingredient Pot Roast Bourbon Pumpkin Cheesecake Island Pork Tenderloin Chocolate Cream Pie Thai Beef Noodle Soup Spiced [...]

By: Oven Braised Beef with Tomato Sauce & Garlic – Click Then Eat

Oven Braised Beef with Tomato Sauce & Garlic – Click Then Eat — Tue, 04 May 2010 19:26:22 +0000

[...] Source: Bakin’ & Eggs, adapted from Gourmet, February 2001 [...]

By: Oven Braised Beef with Tomato Sauce & Garlic « "The way to his heart…"

Tue, 26 Jan 2010 17:00:43 +0000

[...] Source: Bakin’ & Eggs, adapted from Gourmet, February 2001 [...]

By: Lauren

Lauren — Sat, 23 Jan 2010 00:26:55 +0000

I love the Avett Brothers!

By: Cristen

Cristen — Thu, 21 Jan 2010 13:27:21 +0000

I thought the sauce on this pot roast was delicious and I threw in new potatoes and carrots for the last hour of cooking. My veggies were not quite done after about an hour. My roast was tender but Graham and I agreed that we liked the sauce and veggies more than the roast itself.

By: Scott Lundgren

Scott Lundgren — Wed, 20 Jan 2010 15:12:42 +0000

I understand this series is about making recipes from the Gourmet website but because I'm also interested not only in great food but great fitness a lot of the meals I make come from Men's Health recipes and short order cook because in addition to being healthy, tasty and fast they give calorie and nutritional information for balancing your protein, carb and fat intake.

By: bakinandeggs

bakinandeggs — Fri, 08 Jan 2010 19:37:45 +0000

Lauren and Melissa -

I think this would be fine in a crock pot. I would cook on low for 7-8 hours, or until tender and meat shreds easily.

Lauren – you should seriously see the size of our kitchen. It’s tiny. My dutch oven stays out on the stove permanently as “decoration.” Once we get out of this apartment I am going to post photos of the kitchen. You won’t believe that I’ve been able to cook in it! It’s sad. Oh, and did I mention there’s no dishwasher! Ahh!