Pot Roast with Vegetables

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Fabulous! So simple and exactly what a pot roast with veggies should taste like. I would expect this if ordering out. I made a fantastic gravy with my juices and this meal was unbelievably good. Thanks you once again, Tyler. You never disappoint!

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Simply delicious!!!! I have Tyler's Ultimate cookbook and there was a similar recipe in that, but I loved this one!!!

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this is THE BEST recipe for pot roast Ever. I used buffalo pot roast, as it is healthier. thank you, Tyler.

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Put me down as another who isn't crazy about Pot Roast, but we loved this recipe. I did end up cooking it for about 4 hours, but our boiling point is a lower temperature here in Colorado so that might have been a factor. I did it more like the show - he quartered one onion, cut an entire head of garlic in half. We had the last of our garden tomatoes, so I just chopped them up and used about 12-14 oz., and subbed leftover wine for the water. I don't think the gravy comes across with a huge tomato taste, my husband is not a huge tomato fan either and he really enjoyed it. We also really enjoyed the sweet potato recipe from this episode but weren't crazy about it with the Pot Roast.

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Haven't tried this yet but would like to this weekend. I'm not sure about using the tomatos because I'm not really a big tomatoe fan. Can you taste them in the gravy?

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This was the best pot roast recipe I've tried. The meat was very tender and flavorful.

My husband doesn't like mushrooms so I substituted the mushrooms for red skin potatoes.

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Love, love, love this recipe and Tyler Florence! Takes plain old yummy to a whole new level. I make my version of this recipe with beef base instead of water, V-8 juice instead of tomatoes and pearl onions to "fancy" it up! A splash of red wine will make the whole thing even better....again, this recipe says L-O-V-E!

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I have made this over and over again and it is always fabulous. I think what we call units of measure, stalk, head, rib differs all over the country....here on the East coast 1 piece of celery is a stalk, not a rib.
Sometimes you have to use your common sense and not add 2 heads of celery to a recipe when you know it just doesn't call for that much celery!

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Been making this for ages-We do the dutch oven in the oven method-which T.F. has shown and omit the shrooms because of the extended cooking time. Like some others here I have made it both ways and much prefer beef stock to water. Makes the best pot roast gravy. Add some mashed potatoes and fresh green beans and your favorite roll or popover and this is a home run!

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To the previous reviewer - where I grew up, a "stalk" of celery was what you would call a "rib", and all the stalks together formed a "head" of celery. My husband feels like you do, that a "stalk" is the whole bundle of ribs. My guess would be that the recipe writer grew up like I did!