Even I, the champion of vegetables, am capable of making a meat and potatoes kind-of meal. And sometimes, when the weather is just beginning to turn and you find yourself shivering on your way home from a bar at 2 AM with your roommate from college huddled next to you (how do those girls wearing the short shorts in winter DO it?!?!?), that is all you crave.

But pot roast? Really? I never liked pot roast growing up. It may or may not have had something to do with the fact that my mother likes her meat overcooked. To clarify, it can’t be that she really likes it that way because no one likes eating something that has the texture and consistency of dry rubber. I believe the crux of the problem is that she mistakes her sense of taste with her sense of how likely it is that a given food will give you food poisoning. Never mind the countless times I’ve tried to explain to her that slightly pink beef/pork is perfectly safe. It’s a battle I’ve all but given up.

This explains, though, why I don’t cook red meat when I’m at home and also why, when I crave hearty, home-cooked meals, beef or pork are rarely featured.

Until now. Tyler certainly knows what he is doing with this recipe. Maybe it’s his inclusion of diced tomatoes. And my favorite winter herb trilogy (bay leaves, rosemary, and thyme). Or maybe it’s just because he’s a genius. Either way, even if you think you don’t like pot roast. You probably just mean you don’t like any pot roast other than this one.

I changed Tyler’s recipe only VERY slightly by (a) leaving out the celery (I hate the stuff), (b) cooking it in the crockpot, and (c) eating it with some crusty walnut bread from Le Pain Quotidien. Hopefully, he can forgive me.
Pot Roast with Vegetables
Serves 4, adapted from Tyler Florence

1 1/2 lb beef chuck roast
1 tbsp olive oil
15 oz canned crushed tomatoes
2 onions
2 cloves garlic
2 carrots, sliced
1 cup sliced button mushrooms
1 1/2 lb potatoes, chopped
1 tsp rosemary
1/8 tsp thyme
2 bay leaves

1. Chop up all of the veggies. Place them at the bottom of the crockpot, along with the herbs.

2. Season the roast with salt and pepper. Heat the olive oil in a skillet. Brown the meat on all sides. Add it to the crockpot.

3. Pour the canned tomatoes over the meat. Put the lid on the crockpot and cook on low for 8-10 hours. I cooked it overnight (since I couldn’t bear the thought of waking up early to brown meat) and thus woke up to it’s glorious scent the next morning (I also coincidentally found myself laying next to a puddle of drool. I maintain it wasn’t mine).

I am submitting this to Tyler Florence Fridays. Stop by on Friday after 5pm EST to see what everyone else has cooked up!

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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21 Responses to TFF – Pot Roast with Vegetables

  1. Jeff says:

    Last night we hit a low of 40s tomorrow it should be low 30s and I am making the official declaration it is braise/stew/soup time!

    I have the same battle with my mom over meat especially with pork and she flips if there is even the slightest hint of pink in it.

    Good use of the crock pot to fill the house up and cause great dreams while you sleep.

  2. Mari says:

    Wow this was a perfect meal for this weekend, with all the rain we had…

    Ha we both hate celery lol

  3. Kim says:

    Fall has officially begun. I had to break out a jacket this morning! I tried another version of Tyler’s pot roast with risotto awhile back. I’ve been wanting to try this one lately. Sounds like the perfect thing to eat as things cool down.

  4. I love that you did it in the crock pot! I am looking forward to using mine more this season too. Lovely looking pot roast, I love the the bread is right in there!
    I grew bay for the first time this year… and it disappeared a few weeks ago! I am convinced that hubby pulled it, thinking it was a weed tree. He’s not fessing up though, sigh.

  5. Palidor says:

    I’m sorry that your childhood was filled with over-cooked meat! I think you’ve overcome that trauma with this wonderful pot roast. It looks phenomenal and cooking it overnight is a great idea. I don’t have a crockpot, but I’d be very wary of leaving it on during the day when I’m not home. Yeah, I know that’s what they’re meant for, but I just couldn’t do it!

  6. Juliana says:

    Oh! Such a nice and soothing meal, looks so comforting…warm…and very yummie!

  7. Megan says:

    As soon as it gets cooler here, I am going to make this! Tyler knows his way around pot roast, that’s for sure.

  8. Elizabeth says:

    I think my dad actually does like his meat overcooked. I’ve witnessed him order a porterhouse well done. When I grilled pork chops the last time I was home, he would only eat the one that was clearly way too done and all dry looking. He thinks a chicken needs to be cooked for at least 3 hrs. I’m fairly certain he believes all meat needs to reach an internal temperature of 200 before it’s edible.

  9. Amy says:

    I HATE celery, too. I think you’re the only other person I know that feels that way. If I need crunch and a recipe calls for celery, I’ll usually add water chestnuts. In a stew, I’ll just leave it out.

    You’re mother would probably gasp if she knew some people even defrost their meat on the countertop and not in the frig.

  10. I haven’t had a pot roast in so long! My Mom used to cook them all the time and I felt about the same as you about it. It’s worth re-visiting to see how I like it now. Yours looks so comforting!

  11. burpandslurp says:

    oooh…I remember when I met you you were telling me about your crockpot…I’m soooo jealous, that looks PERFECt for a chilly day…

  12. Debinhawaii says:

    Mmm…Perfect! I love pot roast, but my Mom makes a great one. This one looks amazing and I love the fact you did it in the slow cooker too.

  13. SnoWhite says:

    Yummy! I love roasts in the fall, especially 🙂

    Your zucchini spice muffins also look fantastic!

  14. My mother-in-law has that attitude toward food… but boiling makes it safe. Your pot roast recipe looks delicious!

  15. Crock pots rock. This looks so good, perfect comfort food for the falling temps!

  16. Elra says:

    Joanne, this look so hearty and delicious. Simple and down to earth dish.

  17. Kerstin says:

    I’ve never made pot roast before, but I should because yours looks fantastic!

  18. ARLENE says:

    I have a confession to make. Even though your post is about pot roast–and apparently a really, really good pot roast–you had me with the slice of walnut bread. Now I’ll have to track some down to try this recipe, which looks fantastic.

  19. Jenny says:

    I’m with you on the celery, though I usually just put it in and then ignore it.

  20. Martha says:

    You arrived just in time! I was just getting ready to throw it in the slow cooker for this evening. I’m definitely using this recipe! Thanks so much Joanne, this is perfect! 🙂

  21. Martha says:

    PS – I don’t “do” celery in things like this either!

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