Pot Roast with Roasted Vegetables

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I loved this recipe. It was very easy and what a hearty, yummy dish! I used too much salt and will cut back next time and you definitely should wait longer than 5 minutes to blend the juice. Mine exploded because it was too hot. I put it in a bowl and let it cool.

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My guest & I sure enjoyed it with some fresh bread. Definately will be cooking this often!

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Excellent recipe followed it pretty loosely but it turned out well sort of combined Tylers recipe along with what I remembered of my moms recipe and cut back on the salt and let out the tomatoes and roasted the vegetables WITH the meat

yummmmmmmmmmmmm

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All 8 of my guests LOVED this recipe! It was easy and my house had a wonderful aroma all afternoon while it was cooking!

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This is the best pot roast I have ever had. Please don't tell my grandmother, she would be hurt. This roast is amazing. The only alteration I would make would be possibly adding a full cup of wine instead of only 1/2 of a cup. Also spend the time on the sauce as it is amazing. We typically make the biggest chuck roast we can buy as the left overs are also very tasty. A great use for the left over sauce is to add as a topping to a grilled burger.

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I was out of wine (*&%$!*&!! so I substituted with balsamic vinegar---delicious! The sauce was so flavorful. Great comfort food on a rainy, cold, dark, fall evening.

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Invited my neighbor over for dinner and he was rather embarrassed but couldn't help himself to go back for a 3rd serving! I used chuck roast, doubled the garlic, thyme & a robust Cab!. Also, added a dozen white pearl onions to the sauce @ 1 1/2 hrs, right after the instructions call to remove lid. The recipe takes a little over 3 hrs (rather than the posted 2 but well worth the wait!!

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I made this recipe for Christmas Day dinner with my husband's parents. I used a different cut of meat and forgot the flour before searing but I don't think that affected the flavor or tenderness much.
The meat was a little dryer than I expected but the gravy made up for it! This was by far the best pot roast gravy I've ever had. My family thought so too.
I'll make this again, but will go with a chuck roast and maybe a lower temperature for a little longer to get a more tender roast.

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Please someone correct this recipe. The cook time is not 2 hours. It's 1.5 hours covered in the oven, then 1 hours uncovered, then 30-45 minutes to roast the vegetables. That makes the total cook time 3 hours or 3 hours and 15 minutes.

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Now one of my favorite recipes.