Braised Pot Roast with Vegetables

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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!!

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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.

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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.

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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!!!!

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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!

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Pretty good recipe. Making it again for family, they raved. Don't have mushrooms this time but it will still be good.

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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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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!

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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!

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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!