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Sunday Dinner: Pot Roast with Vegetables

Sometimes life gets too hectic to plan a great meal every night. Which is why I like to make up for it on Sundays. With nothing pressing to do all day, I can try out new recipes and then invite friends over to feast on them. Join me each Sunday for a new tasty recipe.

This Sunday's Dinner is a scrumptious pot roast courtesy of Tyler Florence. I caught an episode of his new show, Tyler's Ultimate, and knew that this traditional dish would be the perfect recipe for a lazy Sunday meal. And if somehow it's not enough food, you could try serving it with a side of fluffy mashed potatoes. For the recipes


Pot Roast with Vegetables
From Tyler Florence

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 14oz can crushed tomatoes
1 cup water (or broth)
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

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.

Fluffy Mashed Potatoes
From Diana Rattray

Use baking potatoes, or Russets, for best texture. Scroll down the page for more mashed potato recipes.

* 2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
* 1/4 cup milk or half-and-half, or more to taste
* 1/4 cup butter
* 3/4 teaspoon salt, or to taste
* 1/4 teaspoon freshly ground black pepper

Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.

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Join The Conversation
Fenchurch1 Fenchurch1 5 years
I'm making this right now. I chose a 2lb chuck roast and it has been cooking now for three hours but is still really tough. I'm starting to wonder if I did something wrong!
Food Food 8 years
Hi Ktownpb - I'm sooooo sorry to hear about your kitchen fiasco! I've fixed the recipe, it should have been a 14oz can of tomatoes. A lot of people have had success with this recipe, so I'm not really sure what else went wrong except for the extra tomato liquid... best of luck if you try it again! How did the meat turn out? Was it at least tender? How long did you end up cooking it for?
ktownpolarbear ktownpolarbear 8 years
So, I tried making the pot roast last night, and it was a pretty big failure. I thought the recipe was idiot-proof, meaning that even I was doing it, but something went wrong. I'm not sure what it was, but somehow I ended up with large stew.soup-like consistency, with that much broth. Can you tell me what went wrong? I followed the recipes to a T (except I added more vegetables), the only thing I can think that might have been a problem was the sign of the crushed tomatoes. The recipe didn't specify what size to use, so I think the can size made a difference? I ended up using a fairly large can of crushed tomatoes, the size that they had at the market. Or perhaps, the size of the pan? Everything was super crowded in the pan.
nik62 nik62 9 years
I would like to make this tonight, but I need to know how many ounces for the canned crushed tomatoes? Btw....EXCELLENT site... Thank you!!!
bfly1133 bfly1133 9 years
Crock-recipes would be great! I think the only thing I have used mine for is cocktail parties and pot roast. :)
justjaime27 justjaime27 9 years
Oh, excellent! I look forward to any tips/recipes you can offer...that'd be great! Thanks, yumsugar!
Food Food 9 years
don't worry justjaime, you're not alone! I've actually received a few comments about slow cookers (also known as crock-pots), so I'll try to come up with a simple recipe and tips for you all. And cooking is like every other hobby, it just takes practice, so hang in there!
justjaime27 justjaime27 9 years
Oh, yumsugar, this looks amazing! Only problem? I don't know how to cook. I have a crock-pot. Never used it once. Maybe this sounds silly, but I just don't know what to do with it!!! Is that a "slow cooker"? I mean, same thing? If so, how exactly does a crock pot work? lol Please don't laugh...I'm totally "domestically disabled" but SO want to learn! This meal looks soooo good...thanks for posting!!!
Food Food 9 years
if you don't have a dutch oven, any large ovenproof pot will work. however, you could definitely use a slow cooker for this kind of dish. the best thing about slow cooking is the set it and forget it.
LaurenG22 LaurenG22 9 years
can you use a slow cooker? I dont thinK i have a dutch oven...
My-Opinion My-Opinion 9 years
This looks wonderful!! Definately adding this to my favorites!!! Thanks Y*sugar!
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