Pot Roast with Vegetables

salt and black pepper

olive oil

tomatoes

water

onion,

garlic cloves, chopped

baby carrots

celery stalks, sliced

button mushrooms, stems removed and sliced in half

rosemary

thyme

bay leaves

Tyler Florence Pot Roast With Vegtables for Ultimate Sunday Dinner as seen on Food Network's Tyler's Ultimate

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Tyler really knows comfort food and this ones a winner!  

This is the only recipe I use. It’s the best!

This is the best pot roast recipe!  I use beef broth instead of water and then put it in the oven on 350 for 3 1/2 hours instead of the stove top- turning every hour. It is my go to recipe for a cold winter day!

This recipe is always my go to for the best post roast. It’s simple and delicious. I also add halve small yellow potatoes with skin on for an additional delicious flavor. 

This was so delicious. The seasonings were perfect. I used ckn broth instead of water. I also had onions..potatoes..asparagus. Which I put on top of the roast so as not to overcook. I used my insta pot. Sauteed meat and onions. Then turned to slow cook for 3 hrs. The veggies blended together perfectly with the tomatoes. I strongly encourage you too Terry it. Easy to put together. One pot.

I had every intention to slow cook this in my dutch oven in the stove, but life got in the way! <div>Instead, I made this in my INSTANT POT, and it was absolutely incredible!! Oh my goodness, this is my new favorite roast recipe! </div><div>Set it to saute, and then sear all sides of the seasoned roast. Remove the roast, add in onions (wedges, not halves) and get some color on them too. </div><div>Next, deglaze the instant pot with beef stock (with a splash of Worcestershire, could also use red wine or a combo of both!) and scrape up all the brown bits. </div><div>Add in a pound and a half of baby potatoes (mine were a mix of red skin and butter gold; my family won't touch mushrooms, so I subbed them out), scant pound of baby carrots, smashed garlic cloves, and celery.</div><div>Nestle the roast back on top of all the veggies. Add in a large can of crushed tomatoes, and another 1/2 cup or so of water to rinse out the can. Tuck the rosemary, thyme, and bay leaves into the tomatoes.</div><div>Lock the lid and seal the vent, and start the magic! My roast was about 2.5 pounds, and 1 hour was perfect to get it tender and fork shred-able! Let it natural release for about 20 minutes and then release the pressure valve.</div><div>Remove the roast and shred. Remove the veggies. Make a cornstarch slurry with 1 tbsp cornstarch and 1/2 cup of cold water. Add to pot and return to saute mode. Let cook until bubbly and thickened up a bit, stirring often. </div><div>We served as-is with homemade whole wheat bread and fresh butter. Next time I will show my dutch oven some love and try it slow cooked on the stove. </div><div>Enjoy!!</div>

https://www.foodnetwork.com/videos/pot-roast-with-vegetables-0125715

Tyler shows how to make the best-ever pot roast with vegetables.

pot roast with vegetables

Prep Time: 20 minutes

Cook Time: 3 hours

Total: 3 hours, 20 minutes

Servings: 8

Cost: $3.81 /serving

Author : Tyler Florence

Ingredients

Instructions

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