Braised Pot Roast with Vegetables

Recipe courtesy Tyler Florence

Show: Food 911Episode: Back to School!

Rated: 5 stars out of 5Rate itRead users' reviews (110)

RECIPE
COMMENTS & REVIEWS(110)

Cook Time:
--
Level:
Easy
Yield:
8 servings

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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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Comments & Reviews

recipe Braised Pot Roast with Vegetables
Judy Lancaster, PA 11-16-2009
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Not so impressed.........
Rated: 3 stars out of 5

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.Read more
recipe Braised Pot Roast with Vegetables
Laura San Jose, CA 10-10-2009
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Great Tasting and Easy
Rated: 4 stars out of 5

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.Read more
recipe Braised Pot Roast with Vegetables
nicole murrieta, CA 08-15-2009
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Best Ever!
Rated: 5 stars out of 5

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.Read more
recipe Braised Pot Roast with Vegetables
Dana New Orleans, LA 06-24-2009
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DELICIOUS!
Rated: 5 stars out of 5

EASY, SIMPLE, & DELICIOUS! This recipe is definitely a keeper!
recipe Braised Pot Roast with Vegetables
Ronni Brooklyn, NY 04-14-2009
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Excellent recipe and so easy to make
Rated: 5 stars out of 5

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. Read more
recipe Braised Pot Roast with Vegetables
melissa Waconia, MN 04-07-2009
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Very Good
Rated: 5 stars out of 5

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 MinnesotaRead more