Braised Pot Roast with Vegetables

Yield:
8 servings
Level:
Easy
NUTRITION INFO
Ingredients
  • 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 cup canned crushed tomatoes
  • 1 cup water
  • 2 red onions, halved
  • 2 garlic cloves, chopped
  • 8 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup button mushrooms, stems removed
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
Directions

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.


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4.7 123
A Sunday Dinner Tradition has begun...Thanks Tyler!! item not reviewed by moderator and published
I have made this recipe a dozen times. You cannot mess it up. I've used more of the ingredients and occationally left one of them out. I've used beef broth and red wine or water. Cook it on the stovetop and your house smell delicious. It has always been met with rave reviews. item not reviewed by moderator and published
Great recipe. I noticed there is no oven temperature noted in the directions. I cooked mine on 275 for 3 hours. I threw in a cup of wine and I pan seared my carrots, onions and potatoes prior to cooking with the roast . Don't sear the garlic….it gets bitter when it gets seared. Delicious! item not reviewed by moderator and published
ABSOLUTELY GREAT item not reviewed by moderator and published
Great Recipe! I followed the ingredients exactly, but made a few tweaks in preparation. After searing the meat on all sides, I pulled it out and let it rest on a cutting board. I then tossed the carrots, onion and celery into to dutch oven for about 5 minutes,using the liquids released to get the fond from the bottom of the pan. Then I cooked the garlic about 30 seconds until fragrant and added the meat back in along with the juices, tomato sauce, water, herbs and mushrooms. It turned out excellent! And what a sandwich the leftovers make!! YUM! item not reviewed by moderator and published
This is an amazing dish that we've made a couple times now. We have tweaked it to our liking using some tips that previous members suggested. We used portabello mushrooms for a richer flavor and substituted beef stock for the water. The pot roast is so tender you only need a fork! The leftover juice/sauce in the pan we served over rice for a very hearty meal. Perfect! item not reviewed by moderator and published
This was a huge hit in our house! There's never enough for leftovers. We are not potatoe lovers in our house, so the recipe was perfect. I do make garlic mashed potatoes to go along with it, and the family is happy. There's nothing to change for us in this recipe. Thanks Tyler Florence - I just follow your recipes and my family thinks I'm a great cook! item not reviewed by moderator and published
I just have to say that, thanks to Food Network and Tyler Florence, I cook a mean pot roast. I've made this recipe before and wasn't too impressed, so this is how I changed it to make it the best pot roast EVER! I used strained tomatoes instead of crushed. I added 1/2 cup of good red wine. I put half the vegetables in at first, cooked in the oven at 300 for an hour, then lowered to 275 for 2 more hours. I added potatoes, more carrots and onions and let it cook for another hour and a half. When moisture cooked away, I added more water, strained tomatoes and a touch of wine. This was incredible, the roast was oh-so-tender and delicious. item not reviewed by moderator and published
This is THE BEST pot roast recipe! It is simple and tastes so good. I get compliments every time I make it. My mom (who is a great cook tells me this should be my "go to" recipe when I need to impress people. It freezes well, too. When it's just my husband and myself I put the leftovers in freezer bags, then when we're pressed for time I heat it in a sauce pan over low heat and I swear it tastes like I just made it. You will not regret making this! item not reviewed by moderator and published
Absolutely the BEST pot roast recipe!!! Very tasty and my family loves it!!! Thanks Tyler and FN!:) item not reviewed by moderator and published
This is a very delicious way to cook a roast, the roast was very tender and I don't recall leftovers...will be using this recipe over and over again!!! item not reviewed by moderator and published
I love this recipe - when you think of a delicious pot roast making the house smell wonderful this is it! I ate it for four days afterward and never got sick of it! Really delicious! item not reviewed by moderator and published
This really is a great roast. You can't beat the flavors or the fact that it cooks itself! I didn't have a Dutch oven so I decided to throw it in a slow cooker and see how it turned out. I only purchased a 2.5 lb piece of roast (my husband and I had no need for a piece any larger). I followed the recipe, browned each side of the meat, and threw it (along with the juices) and the other ingredients into the slow cooker and set it at 4 hours on high. It wasn't enough and ended up taking about two more hours totalling 6 hours on high. While it did fall apart I felt that it did not get as tender as all of the other reviews claimed, but I blame that on the crock pot. I still give this recipe 5 stars because you really cannot beat the flavors and how much better it is than the average roast. Just give it a shot and enjoy! item not reviewed by moderator and published
I really like and so did the wife and kids.It smelled so good cooking and the broth you just put it in a coffee cup w/piece of french bread. I just want to know why the food net work all ways has you use a half of can of ingredients and what with fresh herbs all the time you should give the spoon mount for us that dry herbs I there cupboard already. I used the whole can of crushed tomato instead of half. item not reviewed by moderator and published
This was by far the best pot roast I've ever had. I can always count on Tyler. The only change I made was to cook the roast for 4 to 4 1/2 hours instead of the 3 the recipe calls for. The type of pot used and type of stove are all variables. I'm planning on using the leftovers to make beef pot pies for another meal. item not reviewed by moderator and published
It's hard for our family of 7 to find meals that everyone really enjoys -- 2 to 13 yrs old. This one did it. Easy prep. Chopped chunky veggies while the meat browned. Used beef broth for the water. Then 3 1/2 hours later, a very satisfying meal. I cut back on the carrots because my kids don't really like them, but they were fighting for the last few pieces because they were transformed into these sweet tasty nuggets. If you can't decide, it's definitely worth a try. item not reviewed by moderator and published
I am 46 years old and had not cooked a pot roast my enire adult life. My mother cooked some type of pot roast on a regular basis when I was growing up that was not good, and I never thought it would be worth cooking. But I got a new dutch oven and wanted to find a recipe to try it out, and decided on this one. I added the fingerling potatoes as suggested by a reader, which was a good addition. The result was awesome!! This is a definite keeper. item not reviewed by moderator and published
Can you make this in a slow cooker? item not reviewed by moderator and published
Well, you didn't make it exactly as written. The recipe calls for browning the meat on the stove-top, then lowering the temp and braising. No where does it mention an oven- it simply says to lower the (burner) temp after browning , add liquid, etc. This is a stove-top recipe, start to finish. No wonder yours wouldn't cook- it was probably sitting in a 175 degree oven. Make no mistake, the temp is much higher on a "low burner" than in an oven set to low. item not reviewed by moderator and published
I am a vegeterian and made a pot-roast for the first time at the request of my meat-eating partner. I followed the recipe to the letter and the 3,5 lb chuck took 4 hours in our Lodge cast-iron Dutch oven. Succulent was the word one of my guests used and it was certainly fork-tender. Went over well with my love and he had the rest the next day for leftovers. Made sure I seasoned well at the outset and got that crust as several reviewers recommended. Other than adding potatoes, I don't see how to improve on this recipe. This will definitely remain part of my repertoire for years to come. Thanks Tyler. item not reviewed by moderator and published
I made this today after being so overwhelmed with all the positive reviews. Hmmmm, I don't know where I went wrong but this recipe failed to impress either my husband or me. I made it exactly as written. The only change I made was using a 2 1/3 # chuck roast not a 3-4 # chuck roast. If I had used the larger size, I would not be writing this for at least another hour. That dang thing cooked for almost 4 hours and was still not "fall-off-the-bone" cooked. I was so frustrated by the discrepency in the cooking time. I had the stove set to Low, just as written. I did not realize until 3/4 of the way that this is entirely too low to cook a piece of chuck. By then, my entire meal was delayed by over an hour. The sauce was bland and we were adding salt like crazy as we were eating. To quote my DH---this was not a recipe that was worth dirtying up a kitchen for. I agree. item not reviewed by moderator and published
This recipe was so easy to make and came out delicious. I followed the recipe exactly and the meat was falling apart and delicious. The only thing different I will do next time is cut the onion into small pieces (at the very least quartered). It would look more pleasant on the plate and I noticed that most people just left the big half-onion slices on their plates instead of cutting them up to eat them. item not reviewed by moderator and published
I followed the recipe exactly except I added fingerling potatoes and the vegetables after the first hour and cooked for a total of 3 1/2 hours. I also used crimini mushrooms instead of white. The meat came out falling apart and the sauce was excellent! I don't have a dutch oven so I used a tagine. A "fair amount" of salt and pepper means "liberal". Do not skimp on the seasoning before you brown the roast and make sure to get a nice browned crust - don't be afraid that you are overcooking the meat when doing this because this is where all the flavor lies! The tomato really tied it all together. Use lots of the herbs! This will be my go-to pot roast from now on. item not reviewed by moderator and published
EASY, SIMPLE, & DELICIOUS! This recipe is definitely a keeper! item not reviewed by moderator and published
I've made this pot roast 3x and everytime Its a smashing sucess. The meat gets so tender it melts in your mouth. I cooked mine for about 3 1/2 hours in a dutch oven. I'm a huge fan of Tyler and this is one of my favs. Definitely try it out. item not reviewed by moderator and published
My family really enjoyed this recipe. Good flavor and the meat was excellent. As other posters have suggested, if you boil the meat it will get tough. Also if you don't cook it long enough, it will be tough. Your liquid should not be boiling, just hot. Browning the meat is essential! We will definitely be having this one again often. Thanks for sharing this. Melissa Minnesota item not reviewed by moderator and published
I've made a lot of his recipes and most of the them 90% were wonderful. This one wasnt on top of the list. I bought a 3lb USDA cut of chuck roast with great marble. My plan was to use it for Giada's Roast Beef with Spicy Parsley (a definite keeper) but I wanted to try something different. Tyler's recipe smelled great.. I baked it instead in a cast iron pot. But once I tasted it I was very disappointed. Maybe I shouldve followed the cooking process. Sorry, Tyler!! item not reviewed by moderator and published
I made it for dinner yesterday. I didn't do the exact measurement and still it came out perfect. I believe that you must use a dutch oven as the recipe calls for. The beef came out tender; I didn't need a knife to cut through it. I did switch for chicken broth instead of water. If you season the beef with enough salt and pepper when you seared it; you won't need to add anymore salt. My fiance had it for dinner and he said it was delicious. He isn't a veggie lover but he said the carrots were sweet and the veggies weren't mushy. I just had it today, and it has tons of flavors. I will definitely make it again because it's so easy. item not reviewed by moderator and published
4 times I have tried this recipie. 1st time, the piece of chuck bounced off the board and had to fire up the sawz-all to cut it. 2nd time I decided to use what the supermarket butcher suggested. It was the typical bottom round roast in other words a piece of brisket that is very thick. It came out fairly good to excellent. 3rd time I used a piece of brisket, and came out not bad. 4th time I went with a center cut chuck roast that was tied up especially from the butcher's case. Still not melt in your mouth soft. Now mind you my mother makes a pot roast to die for and Tyler's recipie less the potatoe's is dead on, but for some reason the meat continues to come out fairly tough. Looking thru the reviews I did notice that some people added to much liquid and boiled the meat, which is wrong. Following the recipie to a " T " for a 2-3lb roast, using all the same ingredients, the correct procedure for searing and temp on the stove.. low low heat.. still left this recipie very suceptable to having a rough cut of meat, no matter which cut you choose. I tried the chuck 2x and the bottom round brisket cut 2x. Good luck. I'll be working on the refinements. Also used a dutch oven as it stated. item not reviewed by moderator and published
I watched this episode and then bought the ingredients. It took so little time to prepare the roast and it simmered away for a few hours. The smell alone is fantastic. Freaking Amazing!!!! item not reviewed by moderator and published
My husband was hungry for a pot roast and I seen this episode and I am glad I did. I did not have any red onions, fresh thyme and rosemary. But I did use the dry thyme and rosemary, a sprinkle of each. This was the best roast I ever made. This will be the only way I make it for now on. The meat was so tender and pretty much fell apart with a fork. I put red potatoes, cut in half, 1 hour before it was suppose to be done. They came out nice and soft. I seriously recommend this for you Roast Lover's. My husband and I are going to try his prime rib for Christmas Day. If any of you have any advice before we make this, let us know. Merry Christmas! item not reviewed by moderator and published
Pretty good recipe. Making it again for family, they raved. Don't have mushrooms this time but it will still be good. item not reviewed by moderator and published
This pot roast was the best my husband and I have ever had!! It was so easy to make as well. I tweaked just a couple of things - I added beef broth instead of water, added a couple more cloves of garlic and a sprinkle of garlic powder. I also quartered a few Yukon Gold potatoes to throw in the batch. Tyler, this is a winner recipe!! Keep them coming!! item not reviewed by moderator and published
I watched Tyler prep this meal and love to spend weekends cooking as well. This took very little time to prep and allowed me to jump to something else. The roast cooked for almost three hours, and was "fall apart" tender. The folks loved it. The ease of prep work makes this a great recipe for someone new to the kitchen setting, as well as the experienced cook. The root vegetables compliment the roast tremendously and will satisfy all. I presented the roast on a platter surrounded by the root vegetables and roasted potatos. Thanks again T;Great Meal! item not reviewed by moderator and published
This is the best recipe I've tried! Make sure to really brown the meat on all sides. That ensures the meat to keep in all the juices. The best way to make sure that your roast gets fork tender and get that "melt in your mouth" consistency, is to cook one hour per pound. That does the trick! I brought mine to a boil when I threw in all the ingredients after browning the meat, and then put it on low. Turned out so wonderful! item not reviewed by moderator and published
I suspect folks who have trouble with this may not understand that the meat is not boiled - that will make it tough. On top of the stove, it needs to stay at the nearly-not-simmering-at-all level with no more water than the recipe calls for and an actual heavy (cast iron covered with enamel is best) pot. The browning is important, too. I have used (with great success) the African style of browning which is to put about 1/4" water around the raw beef, bring it to a boil, then let it boil dry and begin to caramelize. It dissolves some of the muscle sugar out so it's more available for caramelizing. Other than that, maybe you just don't like chuck! p.s. I, too, withhold the carrots and celery till the last. I also add potatoes sometimes. Ciao! item not reviewed by moderator and published
Thanks, Tyler. My family loved this roast, and it was very easy to prepare! item not reviewed by moderator and published
This is a great recipe. I followed the directions and only added 12 oz of tomato juice in place of the water so there would be enough liquid to cook the new potatoes I added. Also I didn?t slice the carrots but cut them into 3 inch chunks. Not all low temperatures are the same, I added all the veggies at the start and after 3 hours, my veggies were still not done, so I turned up the heat a little more for the last 30 minutes and added the mushrooms the last 20 minutes. I strained then thickened the sauce with cornstarch and water to make gravy. The roast was tender and full of flavor; the gravy to die for. We enjoyed every bite. item not reviewed by moderator and published
I started by asking the butcher for an extra lean chuck roast. I followed the recipe except for adding more rosemary & thyme (1 T ea) and an extra clove of garlic. I also took out the celery (it was mushy). My husband likes a more creamy sauce so at the end I added 1 can of low fat/low sodium cream of mushroom soup and stirred it in until blended. Served it with egg noodles and enjoyed every bite! item not reviewed by moderator and published
First, I love Tyler. I think he's a wonderful cook and projects such a nice warm personality (like Rachel Ray). And they cook for people who don't have mom helping out, giving us tips. Second, I am terrible at following recipes to the letter. So this what I took from Tyler's recipe: I cooked the roast in a golden mushroom soup mixed with water and lots of good wine, and added the bay leaves. Then about 3 hours after the meat had been cooking, I mixed the vegetables with olive oil, herbs and roasted it on the top rack above the meat for another hour or so, at that low temperature and everything came out at the same time and delicious! Thanks Tyler. item not reviewed by moderator and published
This was AMAZING. I made a few changes to the recipe though. I used 1 cup of red wine instead of water. After browning the roast on all sides and adding the ingredients, I finished it in the oven at 300 degrees for 2 hours, then I dropped the temp to 250 degrees for another 4 hours. 6 hours of total cooking time. The meat is so tender you barely need a knife (it falls apart) and because the temp was so low, the vegetables are still slightly firm not mushy. I think people are getting tough meat because they aren't cooking it long enough. The longer the better at a low temperature and you won't go wrong, even with a cheaper cut of meat. Next time, I might serve it over mashed potatoes. This is the best roast I've ever made, hands down! item not reviewed by moderator and published
Bought a nice looking chuck roast as was suggested in recipe. After 3 hours of cooking meat was still not tender. I will not use this recipe again. item not reviewed by moderator and published
This recipe was terrific, even though I only had dried herbs to use. I also only had a 2.75 lb piece of meat, so there was a little extra liquid. No big deal, I added some potatoes and called it a stew. We loved it! item not reviewed by moderator and published
The flavor was great! I added a bag of small red potatoes. Next time I will cook the meat, tomatoes, water, salt, pepper, onion, garlic and herbs for 2 1/2 hours then add the vegtables. The vegies shouldn't cook that long, mushy. item not reviewed by moderator and published
The time for it to be fork tender was more than the recipe said because I didn't have a dutch oven, I think. Overall the result was the most tender, juicy, delicious roast that I've ever made. I had to keep adding salt though, but excellent roast. item not reviewed by moderator and published
I love Tyler's recipes and he really is the ultimate. :) But, this recipe is one I'll toss. I followed it, but it was not fork tender as everyone said. I'm giving it 3 intead of lower b/c maybe it was my cut of meat. I'm sad to do it, but I rely on the reviews and want to hear the good, bad, and the ugly. item not reviewed by moderator and published
This was so easy to make and it tasted great. I did substitute beef stock for the water, but made no other changes to the recipe. The tomatoes cooked down to a great juice to serve with the meat. item not reviewed by moderator and published
The pot roast was good. It was even better for sandwiches the next day. I didn't care for the celery with the pot roast though. And pot roast without potatoes is just blasphemy! item not reviewed by moderator and published
The tomatoes (I used a whole can of petite diced, since I was out of pureed) and onions cooked down into a delicious, melty sauce. I added my carrots and celery halfway through cooking because I don't like them mushy. I cut them in 1" chunks rather than slices, and they were just right for my tastes -- tender but still toothsome, not mushy. Nice choice of herbs, too. My meat wasn't the greatest cut and wasn't super falling-apart tender, so I'm not sure where I went wrong there. But once I sliced it and folded the slices back into those wonderful veggies, it was fine. item not reviewed by moderator and published
I had always wanted to try pot roast and felt that Tyler's style and receipes would be most comptable with my comfort level. I also like the ingredients he chooses. The pot roast turned out great, the receipe was easy to follow, not too many ingredients. A basic receipe to keep in my receipe box. item not reviewed by moderator and published
Loved it! The fresh herbs and the salt/pepper crust made it so flavorful! I got rave reviews on your dish, Tyler. Thanks! item not reviewed by moderator and published
Not being a fan of beef roast (it's usually so dry and bland), and not having much experience cooking a pot roast, I was hesitant. But I love Tyler Florence's other recipes and the reviews were all so positive I gave it a try. WOW. I'll never make a roast differently. I followed the tips from other reviewers and substituted beef stock/broth for the water, and I added about a cup of good red wine. Loved it. item not reviewed by moderator and published
Until now, we've always fixed our roast in a slow cooker. Tonight, four of us agreed this was THE BEST pot roast we've ever tasted. It was EASY and FABULOUS!!! We served it with mashed potatoes, but you could probably cut large wedges of potatoes and include them in the dutch oven and be fine. item not reviewed by moderator and published
The best Pot Roast receipe I've ever had. The meat just fell apart and it was very tasty. I added a little white wine about half way through cooking. item not reviewed by moderator and published
It isn't what a lot of people think of when hearing pot roast, but it is delicious. I made it for Sunday dinner with family. The pot roast was loaded with flavour and vegetables. No potatoes in the roast but I took small boiling potatoes and roasted them with olive oil and a bit of sea salt. The roast received accolades from a crowd that is often picky and difficult to please, even my pregnant daughter-in-law who sometimes finds the smell of food distressing. A nice shiras went well with it. As an extra, the refrigerated leftovers had very little congealed fat since it was a nice lean piece of meat. item not reviewed by moderator and published
I think folks are swept up in a fevor over these reviews. The roast is more like a stew with a tomato base than a hearty pot roast. if you like your pot roast with a heart beefy flavor and thicker gravy then try amercas test kitchen (cooks illustrated) Simple Pot roast recipe. that one was a kepper to me and tyler's wasn't. sorry tyler - love your recipes but not this one :-( item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
So easy to make and it tasted great -- my boyfriend loved it! item not reviewed by moderator and published
This is the best pot roast that I have ever eaten! The flavors are amazing! I'm making it tonight for my 2nd time. The fresh herbs are a must. So easy and so delicious! item not reviewed by moderator and published
Very easy recipe and very tasteful. item not reviewed by moderator and published
We enjoyed this but found the meat not yet fork tender even after 3 hours. The beef would have benefitted from another 30-60 minutes, I'm sure, but it was late. It was good, but it's hard to beat Giada's stracatto. item not reviewed by moderator and published
And so easy to cook... item not reviewed by moderator and published
I did not have to take this recipe for a test run, it was great the first time. This recipe got ME rave reviews. thanks item not reviewed by moderator and published
This is the best pot roast recipe ever! My roast was so tender I was able to separate the meat with a fork. The juice was flavorful and delicious on it's on. It will be favorite. item not reviewed by moderator and published
The meat was very tender and with the crushed tomatoes it gave a nice taste. item not reviewed by moderator and published
I wasn't able to put a whole 3 lb. pot roast into my dutch oven, so I used just half. (OK because I was cooking mostly for myself, and I suppose I could have put both halves in, if I had wanted to.) The recipe did not specify the size of the can of tomatoes. Since I like tomatoes and that was what I had, I used a 28 ounce can, which certainly provided more than adequate liquid for braising and basting. (After I finish eating the pot roast, whatever sauce is left over will get eaten as soup.) And I think that this amount of tomato would reduce any risk of adding additional ingredients (e.g., raisins, peas) and/or spices. For blood pressure reasons, I used no salt, but this recipe did not really need it. I added a small pinch of cloves, which really perked the taste. Please note: Do not use more than a pinch because if you are not careful, it could end up being overpowering. Plus a little oregano and a little red pepper. I know it's a nuisance to baste every 30 minutes, but I think that it is worth it, to make sure that the meat doesn't dry out. item not reviewed by moderator and published
i tried this recipe,my boys all said they would have liked it better,though they devoured it, if it had potatoes in it. i love tyler's shows and he makes cooking so simple and fun! thanks food network. lisa, mother of 3 teemage boys item not reviewed by moderator and published
Oh, I really wanted to love this recipe based on the other reviews- everyone seemed to think that this was a hit! Personally, I think I used too much canned tomatoes. I put in 14 oz. as suggested by some of the others but this made my roast more like a stew. Also, my biggest pot seemed to be too small for this dish. I will have to get a Dutch oven to try this again. Also, it was a little bland even though I substituted beef broth for the water and seasoned the meat. I will definitely try this again as I love all of Tyler's recipes that I've tried so far (except this one) but I will tweak it a little bit next time and try it in a Dutch oven! item not reviewed by moderator and published
I never put tomatoes into my pot roast and try it with this recipe. The taste was a surprise - a wonderful surprise. I didn't have crushed tomatoes and used diced/Italian flavored. Just Great! item not reviewed by moderator and published
This is the perfect meal to make on a Sunday afternoon while watching the Food Network! (That's what I did!). It was extremenly easy and delicious. Tyler is the ultimate!! (sorry...) item not reviewed by moderator and published
The Ultimate Pot Roast item not reviewed by moderator and published
This was a great recipe! My boyfriend loved it so much! The only thing is that you should add more seasoning throughout the cooking process. Otherwise it was perfect! item not reviewed by moderator and published
This has become a family favorite. Terrific comfort food for those cold winter nights. I'd love to make a stew or soup out of leftovers but I've yet to have any. Thanks Tyler, you're the best for easy, tasty family-pleasing recipes. item not reviewed by moderator and published
Soooooooo good!!!!!!!!! item not reviewed by moderator and published
This was the easiest roast recipe and it far exceeded my expectations. The flavor was rich and satisfying, and it was so tender we needed no help from our knives. The broth is excellent -- be sure to drizzle plenty over the dish and lap it up with a good crusty bread. Another winner from Tyler! item not reviewed by moderator and published
This recipe was absolutely delicious and surprisingly simple to make! item not reviewed by moderator and published
this is a great meal need to try this is bad to the bone item not reviewed by moderator and published
I followed this recipe using the following changes: after browning, removed roast, and browned carrots (1 package baby) and mushrooms. removed browned veggies and deglazed pan with a cup of beef stock (substituted for the cup of water), then added crushed tomatoes, brought to simmer. added browned roast, browned veggies, onion, and four small potatos quartered. brought back to simmer, and placed in a 300 degree oven for three hours. item not reviewed by moderator and published
I used this recipe for the base of a shreaded beef enchillada dinner. My wife, who is very particular, loved it. In fact, she's been requesting it every day since. The meat was tender and the flavor was perfect without being over-powering. item not reviewed by moderator and published
I don't have a dutch oven, but decided to try this in the crock pot instead. It definately takes more time than the recipe says, we ended up having eat it for lunch the next day instead of dinner because it wasnt done. Despite the time issue, the flavor was great and I will make this again for sure. item not reviewed by moderator and published
Very easy and tasty. I didn't have fresh herbs so I used dried herbs tied in a bouquet garni and it worked well. I also added 4 cloves of garlic and it was delicious served with mashed potatoes. Thanks Tyler! item not reviewed by moderator and published
easy .nice thatit can be made on the stove. i didnt have mushroom so i added canned potatoes and that was great. item not reviewed by moderator and published
Very easy to make, you can vary the veggies in the recipe with your favorites. Tender beef, don't cook too long, you really want the sauce to cover the meat at the end. item not reviewed by moderator and published
This recipe was easy like everyone said in the reviews. I read many of the reviews and did what two other people did. One added wine and I thought red wine would be good. The other added Yukon Gold potatoes and I thought that was another great idea. My family absolutely LOVED it! I think we will be making this recipe often! Thanks, Richards Family item not reviewed by moderator and published
A great dish when parents or in-laws are visiting! Very easy and delicious!! item not reviewed by moderator and published
This is easy and delicious and the fresh herbs make it much more flavorable than your mother's pot roast! item not reviewed by moderator and published
this is the best Pot Roast I have ever eaten. item not reviewed by moderator and published
Add yukon golden potatoes. Don't peel them... item not reviewed by moderator and published
This is quick and easy with a wonderful blend of seasonings. Simple comfort food. item not reviewed by moderator and published
I'VE BEEN COOKING POT ROAST FOR MANY YEARS, BUT HAVE NEVER HEARD THE RAVES I HEARD FOR THIS ONE!! HURRAY! item not reviewed by moderator and published
I cooked in oven instead of on stove top, great stuff! I created a beef pot pie, I added cup of beef broth to sauce created when first cooked and cook more veggies and added to the pie item not reviewed by moderator and published
It was great item not reviewed by moderator and published
My partner is a lover of potroast, and when I used this recipe as a jumping off point, it was an incredible hit. I made some changes, re the vegetables. I used my own home grown tomatoes, and chicken boullion, but I think it was the salt/pepper crust that he loved the most. item not reviewed by moderator and published
I put the roast on the stove while my family was over to replace my flooring. It was easy, just set the timer to 30 minute intervals to turn. My family loved it! I hoped for leftovers to make into beef stew but there was not a scrap left. item not reviewed by moderator and published
This was so simple to make. The meat was so tender. I'll be making this for dinner as soon as the weather starts to cool down again. Perfect dinner for fall and winter to warm up with. item not reviewed by moderator and published
Awesome. I added half a bottle of New Castle Brown Ale along with the other liquids. Very tasty. I've also made it with wine using the same amounts as beer. item not reviewed by moderator and published
I followed the recipe and the roast came out perfect!!! My family loved it The blend of herbs and vegetables made for a flavorful Roast. item not reviewed by moderator and published
The finished dish never left the stovetop all evening...just kept going back and having a little more. The remaining leftovers made a hearty and even more delicious lunch the next day. This is now an "arsenal" recipe: simple to make but so much flavor! My only alteration to the recipe was to add a few small red potatoes for the last half of the braise. Tyler, this is sublime. Thank you again for another homer! item not reviewed by moderator and published
I made this for my family and it was a huge hit. Very easy to make. I tweaked the recipe a little by substituting the water with a good red wine, added extra garlic and herbs. Make sure to make mashed potatoes to soak up all the delicious pan juices. This recipe is a keeper. item not reviewed by moderator and published
My husband is not a "cook" and he did this receipe completely on his own. It turned out wonderful. We used a slightly smaller roast (2.25 lbs) and a small stock pot; still delicious! item not reviewed by moderator and published
"Maybe I shouldve followed the cooking process..." Well, DUHHHHH... item not reviewed by moderator and published

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