Pot Roast with Vegetables

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Awesome!! My family absolutely LOVED IT and so did I! I used 1/2 cup of wine and 1/2 cup beef broth instead of water and I cooked it in the oven for 3.5 hrs.. It was so tender and flavorful I couldn't believe it. I served it with mashed potatoes it was simply delicious!!!!! Ernestine Singleton-Savannah,GA

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Excellent! Prep was a cinch, simple, wholesome ingredients, and very flavorful. Served it with some leftover (Ina Garten recipe Thanksgiving mashed potatoes, and the whole family enjoyed. I think the key to achieving that "fall off the bone" quality is to really get the roast nice and browned in the olive oil prior to adding everything else in. And the recipe calls for a "can of crushed tomatoes", but doesn't specify size. FYI, I used a 28oz can, and it was perfect. Definitely adding this to our favorite family dinners!

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This is a great comfort recipe. I added potatoes instead of celery and added about 1/2 of red wine and 1/2 cup of beef broth to rich it up!

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I thought this had wonderful flavor! My meat wasn't falling off the bone, and maybe next time I should cook it a little longer to get that. But like I said, great flavor!

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Very Very good recipe! But I do like alot of Tyler's recipes

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Excellent....but agree with others about some minor modifications. I used a 4lb. piece of chuck, substituted a combination of shiraz/beef broth for the water. I also think it needs 2 bunches of carrots, not just 1. Added 1lb. of mushrooms and some baby red potatoes (use 1-2 per person an hour before done.Because it doesn't specify the quantity of tomatoes, I used 20 oz.and that could probably be reduced to 16oz. next time and still have plenty of sauce. Cooked it in the oven at 325 for 4hrs.

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I'm a pescatarian who doesn't really like to cook, but lately I've been trying to cook for my meat-eating husband once a week or so.

Tonight I chose to make this pot roast and my husband, my brother, and 6 of our friends are eating it as I type this. I made smashed garlic red potatoes to serve it over and everyone LOVES it. They won't shut up about it. The only modifications I made to the recipe were leaving out the mushrooms (one of the guests is allergic, using diced tomatoes instead of crushed, and using 3/4 cup of cheap cabernet and 3/4 cup of beef broth instead of the water. The diced tomatoes didn't have as much liquid as crushed tomatoes usually do, that's why I used half a cup more liquid.

I couldn't taste this recipe myself obviously, but I came very close to it because the smell was so amazing it was hard to resist. I cooked it about 3.5 hours and the meat was falling apart. It was love at first bite for those guys.

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Excellent.

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Apparently I'm one of the few who found this to only be so-so. I think adding red wine would have given it a richer flavor. And potatoes - would be better with potatoes!

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Delicious! I liked the fact that I did not have to add wine to the recipe. The crushed tomatoes and herbs gave this dish an amazing flavor. Thanks Tyler!