Braised Pot Roast with Vegetables

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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!

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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.

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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!

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Absolutely the BEST pot roast recipe!!! Very tasty and my family loves it!!! Thanks Tyler and FN!:

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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!!!

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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!

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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!

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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.

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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.

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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.