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Pot Roast with Roasted Vegetables Recipe

Pot Roast with Roasted Vegetables

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Average Rating:

Total Reviews: 100

Showing 11-20 of 100

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  • on July 09, 2009

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    anything with red wine is good. the mix of fall veggies is nice too. i'm not much of a meat and potato girl, but men love it, so i will do it!

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  • on November 03, 2008

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    My family loved this pot roast. I cooked two chuck roasts
    and doubled the sauce. Only thought it could have cooked
    about 1/2 hour longer for more tenderness. I will adjust that
    the next time I make it and I will make it again and again!

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  • on August 10, 2008

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    i make some minor changes, i use baby carrots to save time, i don't put any tomato's in because i don't care for canned tomato's. i will sometimes add about 2 cups red wine depending on the size of the roast....also i have put zucchini and squash in as well, however you need to cut them up into 2 inch pieces otherwise the disappear.

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  • on July 24, 2008

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    I have made this pot roast numerous times and it is awesome! It is very similar to another Tyler recipe under the same name. They were apparently made on the same show [how to boil water] but are different episodes, and recipes. I personally think both are great with only a slight variation of ingredients which, in my opinion, are negligible. One thing I do to this recipe that I think adds a richness and flavor is make it the night before. I follow the recipe right up to the point of popping it in the oven, and instead, pop it in the fridge. Then, the next day, I simply reheat on the stove top to just a simmer to heat through and then continue with the recipe. It is great without doing this but I think this method really adds more depth of flavor because it basically marinates in the sauce overnight giving it that "leftover" taste without being leftovers.

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  • on April 04, 2008

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    Very tender and lots of flavor

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  • on March 24, 2008

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    This was easy and my first experience making roasted vegetables. It turned out to be one of the best meals I've made!

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  • on March 16, 2008

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    I was looking for a good pot roast recipe, and compared to his "ultimate" recipe, this one looked like it had more depth of flavor. The only change I made was adding some fresh rosemary. Everybody raved about it! I was looking forward to leftovers, but there were none and only 3 and 1/2 tummies to fill!
    Look no further, this is the tastiest, most tender pot roast I've ever had!

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  • on March 15, 2008

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    It must be just me...but I went out and bought everything exactly as well as following the recipe to the "T" and I didn't like the taste. The meat was very tender but the tomatos were very over powering. The sauce was not as savory as I would have liked it to be. It had a slighty tart and acidy tomato taste. If I make it again, I'll add a little bit of sugar to cut the acid and some Worcestershire sauce to enhance the beef flavor. I did enjoy learning the cooking technique though.

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  • on March 12, 2008

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    Finally a moist, tender and very flavorful pot roast. The prep is easy and the end product is the best. I have tried to make a pot roast that wasn't dry and tasteless and finally have.

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  • on March 01, 2008

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    This is a wonderful pot roast.Very easy and soo yummy my very picky 9 and 10 year old just loved it which is always a bonus.The only thing i did differantly was cook it in the crock pot otherwise i followed the recipe to a "T" Thanks Tyler as always SUPER YUMMY!!

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