Braised Pot Roast with Vegetables

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Thanks, Tyler. My family loved this roast, and it was very easy to prepare!

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This is a great recipe. I followed the directions and only added 12 oz of tomato juice in place of the water so there would be enough liquid to cook the new potatoes I added. Also I didn?t slice the carrots but cut them into 3 inch chunks. Not all low temperatures are the same, I added all the veggies at the start and after 3 hours, my veggies were still not done, so I turned up the heat a little more for the last 30 minutes and added the mushrooms the last 20 minutes. I strained then thickened the sauce with cornstarch and water to make gravy. The roast was tender and full of flavor; the gravy to die for. We enjoyed every bite.

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I started by asking the butcher for an extra lean chuck roast. I followed the recipe except for adding more rosemary & thyme (1 T ea and an extra clove of garlic. I also took out the celery (it was mushy. My husband likes a more creamy sauce so at the end I added 1 can of low fat/low sodium cream of mushroom soup and stirred it in until blended. Served it with egg noodles and enjoyed every bite!

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First, I love Tyler. I think he's a wonderful cook and projects such a nice warm personality (like Rachel Ray. And they cook for people who don't have mom helping out, giving us tips. Second, I am terrible at following recipes to the letter. So this what I took from Tyler's recipe: I cooked the roast in a golden mushroom soup mixed with water and lots of good wine, and added the bay leaves. Then about 3 hours after the meat had been cooking, I mixed the vegetables with olive oil, herbs and roasted it on the top rack above the meat for another hour or so, at that low temperature and everything came out at the same time and delicious! Thanks Tyler.

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This was AMAZING. I made a few changes to the recipe though. I used 1 cup of red wine instead of water. After browning the roast on all sides and adding the ingredients, I finished it in the oven at 300 degrees for 2 hours, then I dropped the temp to 250 degrees for another 4 hours. 6 hours of total cooking time. The meat is so tender you barely need a knife (it falls apart and because the temp was so low, the vegetables are still slightly firm not mushy. I think people are getting tough meat because they aren't cooking it long enough. The longer the better at a low temperature and you won't go wrong, even with a cheaper cut of meat. Next time, I might serve it over mashed potatoes. This is the best roast I've ever made, hands down!

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Bought a nice looking chuck roast as was suggested in recipe. After 3 hours of cooking meat was still not tender. I will not use this recipe again.

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This recipe was terrific, even though I only had dried herbs to use. I also only had a 2.75 lb piece of meat, so there was a little extra liquid. No big deal, I added some potatoes and called it a stew. We loved it!

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The flavor was great! I added a bag of small red potatoes. Next time I will cook the meat, tomatoes, water, salt, pepper, onion, garlic and herbs for 2 1/2 hours then add the vegtables. The vegies shouldn't cook that long, mushy.

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The time for it to be fork tender was more than the recipe said because I didn't have a dutch oven, I think. Overall the result was the most tender, juicy, delicious roast that I've ever made. I had to keep adding salt though, but excellent roast.

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I love Tyler's recipes and he really is the ultimate. : But, this recipe is one I'll toss. I followed it, but it was not fork tender as everyone said. I'm giving it 3 intead of lower b/c maybe it was my cut of meat. I'm sad to do it, but I rely on the reviews and want to hear the good, bad, and the ugly.