Pot Roast with Vegetables

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Up there with one of the best things I've ever made! I used a 4.5 pound chuck roast, about 3/4 can of crushed tomatoes, and chicken broth instead of water (mostly because I did not have beef broth on hand. I didn't have fresh herbs, so I used some dried thyme and sage along with extra garlic cloves. Seared the meat on the stove top in my Dutch oven, threw the rest of the ingredients in, covered it, and put it in the oven for roughly 4 hours at 325. All the veggies were perfect and the meat was amazing and tender. Every other pot roast I have made has been dry. Definitely will be my "keeper" recipe!

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Really great go to recipe. I recommend! I did tweak a little. I used a 4lb roast, a cup of good beef stock instead of water, 24oz can of tomatoes, double the carrots, and 16 oz of mushrooms. I seared the meat really well then threw in all the veggies and then in the oven on 350 for 4 hours. It's perfect every time! Thanks Tyler! Home run!

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DELICIOUS!!!!! Perfect :

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This was a wonderful recipe. It was simple and easy to do. I didn't want to have to go to the store to buy what I didn't have. So I didn't use the crushed tomatoes (used stewed tomatoes instead didn't have the fresh herbs (used dried Italian seasoning which had thyme and rosemary in it I had no carrots or celery, so I didn't use it and I only had one onion (added some onion powder. I didn't use the mushrooms because we don't like them. Despite it all, it was very tasty and I didn't have to do anything to the juices/gravy as it was perfect, not too thick or thin. I know this recipe be even better if I had all of the ingredients listed. Mahalo Tyler!

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Made this in my crockpot. I had a 4.5 pound chuck pot roast. I wasn't sure how much crushed tomatoes to add -- 14 oz can or 28 oz. I went with the 14 oz can and also added a cup of red wine (tempranillo -- Spanish. I used dried thyme and a sprig of rosemary from my garden, as well as the rest of the veggies in the original recipe. I have a Hamilton Beach crockpot and wasn't sure how long to cook it. I went for 6.5 hours on low, but it needed another hour on high. You know it's done when it's falling apart. After I took the meat and veg out I made a cornstarch slurry and thickened the juice. Served it with baked potatoes and everyone loved it. Will definitely make it again soon. Thanks, Tyler!

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I have made this 3 times and every time it's been great. Since I cook a lot, I never measure anything really. That's the greatness of making this pot roast. You really can't mess it up unless you have no clue what to do in the kitchen. The only thing I left out were the mushrooms. I am making this for Christmas dinner. Don't leave out the tomatoes cause nothing tastes better with meat than the tangy taste of tomatoes.
Obviously, if you get a bigger chunk of beef, then cook for longer. I have cooked my 5.5 lb piece for 5-6 hours. Start early in the day and by 5 pm, your dinner is ready. :

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When I read reviews before attempting a recipe I usually get bummed out when I see so many tweeks done to it. Well, I am one of those tweekers today. I needed this dish to impress as it was for a b'day dinner. The only difference was, I used beef broth in place of water and I used a whole small can. I put 3/4 of the 28oz crushed tomatoes, added 4 additional cloves of garlic, and a cup of red wine. Also, if your like me and you like your dish to come out a little more on the salt seasoned side, be generous when you salt the meat and I added 1 chicken bullion half way when I sampled it for flavor. All in all with a few extras this was by far the best pot roast! This is a keeper!

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I have made many pot roasts over the years and this was definitely the best. I think it was the crushed tomatoes that made the difference - they gave a delicious layer of flavor to the meat and veggies. Absolutely fantastic served over Giada's parmesan smashed potatoes. I braised a 3.5lb chuck roast for 4.5 hours, and I would have let it go longer if I'd had the time. The tenderness and flavor of the roast varies greatly with each piece of meat, so I always allow ample braising time. Can see how only 3 hours of cook time could have led to a poor roast.

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This recipe didn't work for me. I followed it exactly but the meat came out tough, the carrots were not cooked, and the tomatoes overwhelmed the other flavors. I made it for family Sunday dinner and wound up apologizing.

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I made this dish twice so far in my cast iron Dutch oven, and I love it! I cut the recipe in half this time and used 1.5 lbs of meat. I threw in whole red potatoes and followed the recipe from there. It only took 2 hours of time on very low temp. The tomatoes act as tenderizer so leave them out at your own risk, but I think they're essential to make the meat really tender. This recipe is so simple but super tasty. After browning the meat throw in the veggies, lower the temp and let it do its magic. I made it last night and my husband said it's the best pot roast ever. It's easy whether you're making it for a small family or a big crowd. This is definitely one of those dishes I will be making over and over during fall and winter season.