Pot Roast with Roasted Vegetables

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I made this today with a blade roast and it was delicious! The sauce is out of this world and the roasted vegetable a perfect compliment to the main dish. I did laugh at the instructions to "slice the pot roast" as there is no way anyone could have sliced the meat - it was falling apart before we could get it to our plates!

I did cook my roast about an hour more than the recipe and I only cooked it uncovered for 30 mins vs the hour in the recipe but otherwise, I followed everything else to the letter. Thank you Tyler!

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this recipe is very flavorful!!!!

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It's been over 15 years since I made a pot roast. The recipe was very easy, however I added my own touch an roasted leeks and beets along with the recipe. I also added more red wine after removing the roast and reduced the sauce and added a bit of cream and butter. The meal turned out wonderful! I will definetly make this again.

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I slow cooked the chuck roast for about 6 hours in the crock pot with the onions and garlic. I then added the vegetables and raised the heat to high for about 2 hours. What a tasty dish. My guests loved it!

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i thought this was wonderful...my friends still don't believe that i actually made this...they think it came from a restaraunt!

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I have made this multiple times- the tomato adds a wonderfully rich flavor to the pot roast. I use regular carrots cut up instead of babies. In a pinch, I have substituted dry herbs for fresh. Can't miss with this one!

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This pot roast came out very good.

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You have to work fast once you start cooking, but it's a great taste. Key to this is prep everything before you turn the stove on.

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This meal was delicious. The meat was fork tender and the vegetables were perfect. The whole family LOVED it!!!

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Excellent! I used whole fire roasted tomatoes. The sauce has a depth of flavor unlike any I've every cooked.