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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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

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