Comments on: Crock Pot Roast with Caramelized Onions

By: Milisa

Milisa — Thu, 07 Feb 2019 17:19:51 +0000

In reply to Jennifer.

Hi Jennifer,
I have that updated, thanks!
~Milisa

By: Jennifer

Jennifer — Wed, 06 Feb 2019 19:29:40 +0000

Wow! Just make sure you look at the full post for directions for Roast and Onionsprep! The printed recipe only has directions for the Gravy! Haha.

By: Lea Andersen

Lea Andersen — Thu, 22 Jan 2015 09:16:09 +0000

Hey, I am planning to prepare this next week for my husband birthday. But I am wondering if I can use roasted peking duck as my meat, peking duck from Mott 32 (http://mott32.com/) is his favorite and I just want to give it a new taste. Maybe caramelizing it with onions will make it uniquely the best.

By: Milisa

Milisa — Sun, 18 Jan 2015 16:12:15 +0000

In reply to Karen Ehlers. Hi Karen, If you cook it to 170 degrees it will be cooked through and sliceable. If you cook it for about another hour it should become a little more tender. I hope this is helpful.

By: Karen Ehlers

Karen Ehlers — Sun, 18 Jan 2015 16:07:12 +0000

Trying this today. How will I know when it’s done? Is there a certain temp it should be at?

By: Carol at Wild Goose Tea

Carol at Wild Goose Tea — Thu, 15 Jan 2015 22:52:59 +0000

I love pot roast. I feel kind of boring because I have the urge to cook it all the time. I don’t, but I want to.
But this is still yummy traditional with a change up zing to it. Yes, I have an excuse to fix pot roast!!!!

By: Milisa

Milisa — Thu, 15 Jan 2015 13:32:36 +0000

In reply to KalynsKitchen. Thanks Kalyn!

By: KalynsKitchen

KalynsKitchen — Mon, 12 Jan 2015 15:15:52 +0000

Looks delicious!