Braised Pot Roast with Vegetables

8 servings
  • 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

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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    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! 
    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!
    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!
    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.
    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!
    Absolutely the BEST pot roast recipe!!! Very tasty and my family loves it!!! Thanks Tyler and FN!:)
    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!!!
    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!
    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!
    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.
    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.
    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.
    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.
    Can you make this in a slow cooker?
    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.
    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.
    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.
    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.
    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.
    EASY, SIMPLE, & DELICIOUS! This recipe is definitely a keeper!
    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.
    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.

    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!!
    "Maybe I shouldve followed the cooking process..." Well, DUHHHHH...
    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.
    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.
    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!!!!
    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!
    Pretty good recipe. Making it again for family, they raved. Don't have mushrooms this time but it will still be good.
    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!!
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