Pot Roast with Vegetables

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This recipe I have made probably 10 times and every time it is a crows pleaser. I have made it for the picky mother in law, the person that 'doesn't like red meat that much', the little boy that doesn't like vegetables, etc etc, and everyone ADORES it. I have tried different variations like using red wine instead of water, using a small can of tomoatoes versus a big one, using less veggies, adding more veggies, leaving out some herbs, adding some herbs, and it ALWAYS turns out good, tender, and delicious. I like to serve it over mashed potatoes but it is good however you do it. I love to put in extra peeled garlic cloves (I use at least a whole head and peel each clove, but it works with less/more. I've also done it in the slow cooker (after searing first and that was a winner too! Seriously, one of the best recipes I have!

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Would be nice to know what size can of crushed tomatoes to use????

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Used wine instead of water: Shiraz, two or more mini-bottles. Added some rasberry vinagerrt--it was just lying around--, reduced the mix, added more garlic and herbs, shredded the meat and WOW: best pot roast I ever had!!!

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I think this is a total life saver! I have made this about 5 times now and feel like a PRO! Last time I made it, I just tossed everything into the pot n leave it alone! It was the best! Today I am doing the same....toss it all in there &...do laundry, iron, spend time w/ girls, whatever???....then it's done! That easy and oh soo tasty!

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When I cook camping, I do it in style. This recipe was easy and delicious for camping. It's best if you prep everything at home i.e chop veggies and throw into a ziplock as well as combine all seasonings. Seared the roast, poured in 1/4 bottle red wine and some water, dumped the veggies in(added baby red potatoes. Cooked for 2 1/2 hours, added mushrooms and cooked for another 30 minutes. Pulled it out, sliced and served with rolls. Amazing and easy gourmet camping!

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I did miss having potatoes, but I believe adding the potatoes and their starch might change the flavor and cooking process of the beef, so I plan on removing some of the gravy after 2 hours and making new potatoes in a separate pot. The recipe did not specify how much canned crushed tomatoes to use, so I bought a larger (20 oz.? can and used all of it. I also only have a larger stainless pot, so I browned the beef in a cast iron skillet, then transferred the beef and its drippings to my larger all-clad stainless pot. I think the gravy would go well with roasted garlic mashed potatoes as well. Alton Brown uses and immersion blender to liquefy his gravy and some of the vegetables, so I might give that a shot next time. This is a very inexpensive dish that makes a lot of servings and left overs. Thanks again, Tyler!

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Great overall. Recommend removing some of the root vegetables/mushrooms 3/4 of the way through braising, o/w the veggies are too soft (I imagine if you used very large pieces of vegetables you could leave them in the entire time. Beef stock/red wine combination wins over water.

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I was a first-time braiser and was hesitant..I added a large can (had to be about 20oz of crushed tomatoes in its juices and teency extra water; next time I'll add regular and no extra water, as it came out a bit more like beef stew. I wasn't sure if my lid and pot would be a tight enough fit, so I put a handtowel on top and a half gallon jug filled with water on top. Definitely recommend that if you're not sure!

I didn't trim the chuck of fat because I'm definitely a fan of the flavor, and am glad--the beef turned out tender and perfect. Definitely will make this again and add potatoes.

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It was good but too much rosemary. I wish I had watched the video before making. The recipe calls for two sprigs of rosemary and Tyler only adds one sprig in the video.

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Love, love, LOVE this recipe! It's absolutely delicious! I've cooked it a few times already and have stayed true to the recipe, and love it the way it is. But after reading some reviews, I'm gonna give it a try with beef stock instead of water. My fiance is a HUGE fan of this pot roast, and he's even said it's right up there with his moms. Big shocker since she can cook some crazy delicious food! This is definitely going to be a recipe I will go to for many many years.