Pot Roast with Vegetables

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I hated the tomato in this recipe, I just used the water and some Boullion cubes, to make the gravy base

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Taste great! Used red wine instead of water.

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Soooooo delicious!!!! First of all, my 9-year old, Quinn, watches Food Network with me, so he wanted to help. This was his first official meal, and he did great chopping and peeling vegetables.

Further, my husband and I have been married for 10 years, together for 14, and he said this was by far the best pot roast I have ever made...and I can make a mean pot roast.

Thank you Tyler Florence!!!!

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I was looking for a Pot Roast recipe and came upon this one. I was a little skeptical, with some of the ingredients...mainly the rosemary...because I am not a huge rosemary fan, but i figured I would give it a try. I, like some of the other reviewers, replaced the water with 1/2 cup red wine (Cabernet and 1/2 cup beef broth. I also added some carrot, celery, onion and garlic to the cooking liquid along with a little crushed red pepper. I cooked my almost 5lb roast on the stovetop for approximately 3 hours and I could not be happier!!!! The meat was tender and delicious! My husband raved about it as well as my 3 1/2 year old son. This is definitely a recipe that I am going to refer back to time and time again!!!

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Delicious, moist and tender - great comfort food with a gourmet twist! Substituted potatoes for the mushrooms and added beer to the liquid, yep we're Irish. I ended up roasting it in the oven (covered with foil, 325, took 4+ hours because I made 1 1/2 times the recipe and it was too big for my biggest pot. Delicious and simple Christmas dinner - and great leftovers!

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What a great roast beef recipe! I followed the directions except I cooked it in the oven three hours at 325 degrees instead of the stovetop. I put all the vegetables in at the same time as the roast and the result was unbelievable. I was preparing a dinner for my husband's family, so I doubled everything including the roast. I got raves all day long about how good the meal was. Excellent, Tyler!

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This was fantastic!! After seasoning the roast, I dredged it in flour before searing. The ensuing sauce was thick and flavorful. I substituted red wine for the water. The recipe doesn't say what size can of tomatoes to use so I used about 2/3 of a 28oz can and it seemed about right. I also put mine in the oven, after browning--350 degrees for the first hour and then 250 degrees for the next 4 hours, putting my veggies in about an hour before I wanted to serve it. I will never make pot roast any other way. My company raved!

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This is so flavorful, i am use to making my normal pot roast in the slow cooker with lipton onion soup mix and that worked but this is awesome. Tyler really knows how to make food taste good.

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Fabulous. Keeps the roast moist and flavorful. I used a large can of tomatoes and made tomato soup for the next day.

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I have made 10 roasts in the last 6 months and EVERY one of them was AWFUL! So dry I couldn't eat them. Tyler, this one was amazing! Thank you so much for the perfect recipe. The only changes I made was I used a cup of beef broth instead of water. I also put it in the oven on 250 degrees for 4 hours. I will omit the rosemary next time, I don't care for it. Other than that, I followed the recipe and it was amazing! THANK YOU again!