Recipe by dojemi
I watched him making this pot roast a couple of weeks ago and the end result looked amazing I just had to try it. This is total comfort food.
Top Review by Jo-Ellen A.
I am a big Tyler's Ultimate fan. This pot roast recipe never fails and I cook it on the stove and in a slow cooker. My family loves it and I make some changes to suit our tastes. I use thyme but no or very little rosemary. We love rosemary with pork but not so much with beef and a red sauce. I add some potatoes because we love them in pot roast and feel free to add red wine if you like the flavor. If I have mushrooms I add them but it's great without, also. Enjoy, we do!
- 1 (3 -4 lb) beef chuck roast, trimmed fat (3-4 pounds)
- kosher salt
- black pepper, freshly ground
- 3 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 cup water
- 2 yellow onions, halved
- 2 garlic cloves, chopped
- 1 bunch baby carrots
- 2 celery ribs, sliced
- 1 cup button mushroom (stems removed and sliced in half)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Directions See How It's Made
- 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.