| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 can crushed tomatoes
- 1 cup water
- 2 yellow onion, halved
- 2 garlic cloves, chopped
- 1 bunch baby carrots
- 2 celery stalks, sliced
- 1 cup button mushrooms, stems removed and sliced in half
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 339 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 119 mg |
| Sodium | 834 mg |
| Serving Size | 1 of 8 servings |
| Calories | 339 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 119 mg |
| Sodium | 834 mg |
Reviews
My go to Pot Roast Recipe! I do substitute small red potatoes for the mushrooms sometimes. The crushed tomatoes are the real key. I half fill a 28 oz can with water to add so I get all the juices. Don’t add or substitute beef broth as it would change the overall taste! I usually put it in the oven at 325 for 3-4 hours. I have also used my crockpot that has a removable insert to brown the meat and set it on low.
Rich tasting and easy to make.
We liked this but after watching the video of Tyler making the pot roast, I noticed the recipe doesn’t actually follow the video. The Food Network recipe editors should specify what size can of crushed tomatoes should be used. I made it with a 28 oz can, after looking at the video and believing that was the size can Tyler used. Additionally, it isn’t clear when to add the chopped garlic and the accompanying video has Tyler putting a cut head of garlic into the pot.
Next time, I’ll put it in the oven as a previous reviewer did. I would say the ingredients are a good start for pot roast but the stove top method didn’t give me a great dish. I will update this review next time I try it using the oven.
Next time, I’ll put it in the oven as a previous reviewer did. I would say the ingredients are a good start for pot roast but the stove top method didn’t give me a great dish. I will update this review next time I try it using the oven.
Easy and delicious. I seared a 3.5 pound chuck roast in a cast iron skillet on high heat for about 5 minutes total, turning on all sides to make sure I got a good crust, then placed the roast in a crock pot set on high for 6 hours and it came out perfect. We used a 28 ounce can of fire roasted crushed tomatoes which gives more flavor than regular crushed. And Vidalia onions replaced yellow onions. Outstanding!
What size is the can of crushed tomatoes?
Tyler really knows comfort food and this ones a winner!
Very tasty and even more delicious the next day.
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.