Pot Roast with Vegetables

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Every October I start my comfort food season with this pot roast. It has become a signature dish for me. I will admit I do add a cup of red wine (OK, maybe more. Plus an hour before serving I thicken the liquid with a corn starch water mix. I like a gravy texture. I boil potatoes as a base and ladle juice over a bowl of meat and potatoes. I pair it with a good California Zin. So good.

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OMG this is a the best pot roast recipe. It is easy and very very delicious. Make sure you tie up your herbs so you can take them out before serving. Try is with corn bread!

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This is fantastic! I used a 3lb chuck roast, a small bag of baby carrots, & about 2 pounds of russet potatoes cut in big chunks. For the gravy I used a 14oz can of crushed tomatoes & a can of beef broth. I love how easy it is to throw everything in & simmer for 3 hours. Perfect!

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so good! very easy. btw, i used a (24 oz can of crushed tomatoes: too much liquid; poured it out so roast covered 1/3-1/2 way. took xtra juice, added flour and made thicker sauce. added potatoes. whole mushrooms don't disappear. what a great recipe!

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Once again another excellent recipe for those inexpensive cuts of beef. I even pureed the vegetables after cooking to make an even wonderful dipping sauce/gravy for the meat and whatever side you may be having. Another weekly regular at our home...kudos Tyler!!!

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Very good recipe! This was the first time I ever made pot roast and it was very tasty. I made a few changes to the recipe based on what I had in the pantry and to give it some added flavor. I used potatoes instead of mushrooms and did a 1/2 cup of chicken stock and a 1/2 cup of red wine instead of water. I also added some worchtershire (sp?. After cooking it for 3 hours I pulled the meat out and trimmed the fat and shredded the meat then put it back in the pot.
Served over egg noodles, it was delicious and made enough to feed my boyfriend and I for a week. I will be taking some to his Dad to share haha

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This recipe was wonderful! I got a chuck roast and did not trim the fat, as it kept the meat tender and juicy. First I pan seared it, then put it in the crock pot with the veggies, beef stock, and a large can of diced tomatoes. At first, I questioned the tomatoes, but I am so glad I trusted Tyler, because it gave my gravy a delicious flavor. I cooked it on high for 4 hours, but could have probably cooked it on low for six. At any rate, the meat was tender and tasty. I strained the veggies and used the liquid to make a gravy with corn starch and water slurry and added a tablespoon of cognac. Thanks for the great recipe Tyler!

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This was fantastic and a total hit at Christmas Eve dinner. I used a dutch oven for the 4.25 lb roast and did not trim the fat, browned on the stove, then into the oven at 325 for 3.5 hours. I let it rest on top of the stove about 30-45 minutes only because I needed the oven but it was still amazing. The only changes were that I used 1 cup of beef broth (plus a 28 oz can of crushed tomato and added a little Worchestire sauce. It's so easy, delicious, and much less expensive than prime rib!

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Excellent recipe. I used a 3.5 lb boneless chuck roast, trimmed most of the fat before browning, substituted 1/2 cup malbec and 1/2 cup beef stock for the water. I also used a 28 oz. can of diced tomatoes, drained well. Simmered in a heavy Dutch oven on low for 3.5 hrs. The meat was super tender, the gravy was the most flavorful I've ever tasted. Served it with garlic mashed potatoes. Next time I'll double the carrots. This is a new go to favorite.

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I just looked at all of the wonderful reviews this meal got but my meat was tough and vegetables raw! I braised for 3 hours and cant figure out what happened?!