Simple Beef Pot Roast

After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot roast is pot roast. It is not roast beef, it doesn't get cooked med rare, or med, etc. It gets cooked until it is sooo cooked that it falls apart. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc. That said, I LOVE the simplicity of this recipe. Delicious, tender and easy to prepare. Yum.

Excellent! A crock pot pot roast afficiando, this was my first attempt at an actual oven baked pot roast. I'm used to using quite a bit of liquid, so I wasn't too sure about this. Delicious!!!! I made a couple of minor adjustments...seasoned the meat with seasoning salt and Monterey Steak for flavor. Added sweet potato chunks and whole "new potatoes" to the veggies. (I had a 2 lb roast so there was plenty of room). Threw two whole cloves of garlic on top of the meat. The veggies melted together into the most sensational "mush", it was heavenly....the meat was juicy and tender. Definately deserves 5 stars!

This was simple and full of flavor. I didn't need any beef stock and the meat was just melt in your mouth! I have been looking for a good pot roast recipe for many, many years. Thank you soo much!! Looks like I found it!

Delicious! Super easy, stress free Sunday dinner. Everyone loved it. Followed the recipe pretty close except increased the servings to 9 (had a 5 pd roast) and used apprx 1 tsp fresh rosemary and 1 tsp fresh thyme. Also added baby new red potatoes and a few fingerlings about 1/2 hour before servings. Perfect. This will be my new go to pot roast recipe. Thanks for sharing!

So easy to make! I wasn't good at following the recipe as i added too much rosemary. I also couldn't figure out the meat as i am in New Zealand and we use different names but i used a cheapish meat. I don't think i could say it has heaps of flavour but a nice easy dish. I had it reheated the next day and i think it tasted even better! I had the leftovers with horseraddish and gravy which was lovely. I'm also going to make yorkshire puddings which i think will go well with this. I will deffinetly make this again, maybe with less rosemary! Loved being able to watch the video too, your drawings were awesome! :-) Thanks

Made it exactly as Chef John instructed in his video 3 weeks in a row, once for family twice for company. Presentation and taste was a big hit. Many recipe requests. I was almost embarrased to say how easy it was to prepare! My kids give this one 5 1/2 Stars!

I added just a touch of beef broth to the bottom of the pan only because I was afraid of the vegetables burning on the bottom of the pan. I do not have a dutch oven, just a regular glass baking dish. What I did was assemble the vegetables on the bottom of the dish, laying the roast on top and then I covered the whole top of the dish with foil. After baking, I used the pan juices to make a small amount of pan gravy. This was good but I really missed the addition of garlic. When I make this again, I'll add garlic.

Amazing! I didn't believe you could make pot roast (which is really braising) without adding at least some liquid. This had over 30 positive ratings, though, so I tried it. It really worked. The moisture in the vegetables was enough to cook the meat perfectly without boiling it. I served it just like in the video and my husband and I loved it. The next day I removed most of the chilled solid fat from the surface, chopped up the remaining meat, and stirred some canned tomatoes and beef broth in with the meat and softened vegetables to make a thick and satisfying soup. This is my new go-to pot roast. Thank you, Chef John!

Wow! This turned out nice and tender. I modified this a bit to use ingredients I had on hand. I used green peppers instead of celery, coriander instead of rosemary and added garlic. As the title suggests this roast was simple and turned out great! Chef John posted this Simple Beef Pot Roast with a video and put it on horseradish mashed potatoes. I had never heard of making mashed potatoes with horseradish, but used in moderation was surprisingly yummy with the roast. I will sure make both again!

I followed this recipe exactly, except I increased the quantity of vegetables, would say I tripled it. It is so good! I made plain mashed potatoes though. We loved it as a roast. The next day, I added some gravy to the leftover vegetables, diced up the leftover beef and made a pie, like a shepherd's pie (though beef), using the leftover mashed potatoes on top. I added some parmesan cheese into the mashed potatoes and then sprinkled some on top when it was nearly done. And.... I did not have to use all of the meat/vegetable/gravy mixture so I saved it and with the help of canned chopped tomatoes and beef consommé (and some additional potatoes and onions) made delicious soup. Three meals out of Chef John's fantastic simple beef pot roast recipe. Note, I did have about a 4.5 pound beef roast. Every permutation of it was a winner!

I followed the recipe as written and it was simple and delicious. This cooking method tenderized the meat wonderfully, without any need for a tenderizing marinade, allowing the flavor of the meat to be fully appreciated. The vegetables were very tasty and tender as well - no surprise I guess as they were cooked in butter. Next time I will increase the amount of vegetables so we can enjoy more of them!

An excellent recipe for this type of roast. Those that complained that it was too well cooked.........well a pot roast is supposed to be cooked a long time. If you want a roast of beef (e.e. standing rib or sirloin) you do not cover it and it is a completely different type of cooking. Thanks for one of the few pot roasts that turn out very tender and still do not taste as tho it was stewed. Highly recommend this recipe and even a beginner cook will have total success if they follow his directions and not what they think.

Fantastic. Because I tripled the vegetables, I was able to sneak in a cup of diluted beef 'better-than-bouillon' added to the cooked veg's without the roast sitting in the liquid as it baked. Beef Shoulder roast is ideal: even big chain supermarkets' meat dept. guys will be happy to cut a perfect roast for you, even when it's on sale. I always call ahead and explain "about 4 pounds, trimmed lean, not gross"...etc.

This is INCREDIBLE! My husband loved it so much, the next time I was searching to try "something new" he said he wanted the same recipe as last time, which was this one. I did add potatoes and it was GREAT!

I have been making pot roast for MANY years yet I am still always searching for a different way to season it. Well, I have finally found the ONLY WAY I will ever make it again. I made it EXACTLY as written and couldn't have been more pleased. When we were through with dinner there were still vegetables and liquid in the bottom of the pot so I added a cup of water and some flour and made gravy that I used last night when I made hot roast beef sandwiches with the leftover beef.

roast had a good flavor but was definately overcooked for my liking (non of it was rare or even medium rare, I'd say all was medium to well done). I only cooked it for 2.5 hours and the roast was 3.6 pds. If it tried it again, I'd cook it less or maybe even at a lower temperature

I primarily used this recipe because it didnt call for onion soup mix (so tired of it) and for the cooking instructions. For the life of me I couldnt find the rosemary so I used a generic no salt seasoning blend and salted and peppered the meat and veggies separate. It gave it a nice flavor. I was too lazy to wash the stew pot I would usually use and used an anodized aluminum 5 qt saute pan with oven safe handles. You must brown the meat or it will lack flavor. I just tossed it all in the oven after browning. DO NOT ADD A LIQUID or your meat will steam and not roast. I cooked mine for 3 hrs and the veggies did not burn at 275*. The reason for 4 stars. If you dice the veggies it makes them inedible because they are mush and full of grease. Roasted carrots and celery are yummy. I cut the celery and carrots into 3-4" whole pieces, the onions into large quartered slices (much faster too) and added enough peeled and quartered potatoes for enough servings for the amount of people. These are also very yummy roasted. I really dont think its necessary to cook the veggies down so much before putting the roast in. I did brown them up a bit on the stove top but didnt cook them thoroughly. YOu dont want to draw all the flavor out of the carrots. They will get plenty of cook time in the oven. Because there is so much grease from the meat and cooking the veggies you don't really end up with gravy. The roasted potatoes dont need gravy just a little butter.

I am a pescitarian, but my boyfriend hadn't had roast in years and I often cook large meals for him and his roomates. (house full of hungry men) and today was cook day so I decided to make a roast. Found this recipe and it looked good so I made it exactly as stated. The look on my boyfriend's face was priceless.....he ate a heaping plate of this and went back for thirds!!!! This recipe gets 5 stars!!!! All the men loved every bite. I made this roast with rosemary garlic red mashed potatoes and also added a feew halved red potatoes in the roast pan.

I think this was delicious! I always made roasts in a slow cooker, but I got this fancy dutch oven and wanted to try it this way. I added about 3 tbsp of Worcestershire sauce when the vegetables were sauteing, and about a 1/3c of water. I cooked my 2.6lb roast for only an hour and a half in the oven and then left it in there with the heat off for about another hour, covered. This roast is juicier than ones I get from the crock pot. My boyfriend said "No offense, but I didn't realize how dry your other roasts were until I tried this one." I agreed. Very, very happy with this recipe. Will keep making.

I've been making lousy pot roast for along time. I could never get it just right. Now I succeded. Cooking time and temperature was my problem. Thank you Chef John!

I already gave this Beef Roast recipe a rating of 5 stars already...but I had to be sure to give it another 5. I made it with a pork loin tonight. I will ALWAYS love this recipe...and teach it to our children....and well, yeah....it's really good.

Best pot roast I have ever made. Tried many different recipes but this the best, roast was moist and very tender. I added potatoes, and grated in 2 cloves of garlic. I served half of the vegetables ( excluding the potatoes) and mashed the remaining and used them in the gravy and the gravy was very tasty. Will use this recipe from now on.

I have been making Pot Roast the wrong way for 35 years. I feel like a DOPE! OMG, this was too easy and too good to be true. The only changes I made was I used a 2.5 pound roast (Angus Chuck Roast) and that was it. I was reluctant to add 1 tsp of rosemary but went ahead and used it. Boy, I can't believe how well this turned out! I may have added 1 TBSP of water that was on the plate that I had transferred the roast onto but in the end, after checking for doneness, there was more than enough liquid and I could kick myself for having added so much liquid in the past. The diced veggies were perfectly done. I used Chef John's recipe and video to make his mashed potatoes (I didn't make the horseradish mashed potatoes) and felt equally stupid when I realized I've been making mashed potatoes incorrectly, too, for all these years! The roast was enough for 5 adults (3 of whom were very large and hungry men). I will never make it any other way. It was amazing! Be sure to follow his instructions to season the meat thoroughly as this will add flavor and enhance the veggies, as well. PERFECTION!!

I made this for dinner tonight and it is amazing. Even my super picky 5 year old boy loved it. I had less roast and more veges and changed it up just a bit. I cut up 1 medium onion + about 1/2 of another and used most of a big bag of baby carrots. I added 5 or so whole cloves of garlic too. I did not have celery. I followed the recipe, adding the garlic in with the other veges. When it was time to season I added some dryed thyme (instead of rosemary, just didnt have it on hand) (eyeball it), sea salt, pepper, and 1/2 package of onion soup mix. I also added just a pinch of celery seed. Just a tiny pinch did the trick. (Celery seed is a strong spice so be careful). I placed the meat back in the dutch oven and put it in the oven for 30 minutes. Once some gravy had formed (and it will) I cut up 3 potatoes in large chunks with some skin still on. I cooked it until done, checking on it every 30 minutes and carefully stiring some to make sure the potatoes have a change to get down in the gravy. I added some pepper and thyme close to the end. The flavor was amazing but not overwhelming. I am sure the recipe is great as is but I like to change things up and use what i have. This will be replacing my crock pot recipe for roast. It is just as easy as the crock pot and could probably be adapted for the crock.

This was the best roast I have had in a long time. So simple and I think that is why we liked it so much. We burned out on recipes adding so much the roast gets overpowered. My roast was just big enough for the 2 of us but I used the full amount of vegetables, I would add even more next time. So good! The only change I would make would be to use a bit less butter but this is a spot-on delicious pot roast! Thanks, Chef John! UPDATE: I took LeeluDallas's suggestion and chopped the left over meat, combined the leftover veggie mixture & meat with a can of diced tomatoes and beef broth for a nice hearty soup. It's also something nice to throw in the freezer for the future.

This was outstanding! I've always wanted try a pot roast in the oven and after this I'll never use a crockpot again! I followed the recipe exactly, like I always do. I'm baffled by some of the asinine comments and reviews. Pot roast is not roar beef or standing rib roast. It's not supposed to be rare or medium rare. It's supposed to fall apart with a fork.

Loved it. Prepared it exactly as written and the meat fell apart and the veggies were perfect. Making it for the second time tonight because my four year old requested it a few days ago.

I am not a great cook and I was looking for something that would make me look like a star cooking dinner for my boyfriend. I have made roasts a few times using various means, slow cooker, in the bakers dish w/ the little bag w/ the mix, etc., and this one by far came out the best. I doubled the vegetables and I'm glad that I did, b/c the veggies are definitely the best part of the dish and it would really not be enough if I had not doubled it. For the carrots, I used 1 cup diced carrots and 1 cup whole baby carrots so that there were some bigger veggies you could actually sink your teeth into. I'm normally not a fan of celery but the celery all gooeyed up in the sauce was scrumptious and gave the dish a lot of flavor. The roast itself was tender and came out nice, but it was definitely pouring the carmelized veggies on top after it cooked that made it a winner. One thing I would disagree about is the claim that this pot roast is "easy". I admit that I'm not a great chef, but with all of the slicing and dicing of vegetables and the required searing before putting it in the oven, this is definitely not a quick prep/throw it together thing. I spent around 45 mins doing the prep including the veggies, the searing etc. "Easy" pot roast is either throwing it all in the crock pot with some onion soup or putting it in the bakers dish with the plastic and the bag of premade seasoning. This is true homemade pot roast, but given that I definitely had a feeling of accomplishment.

A very simple recipe that creates a mouth-watering pot roast with a lovely gravy. I made this to recipe, except that I added extra carrots and onions. For those that worried about the veg burning, you shouldn't; the roast saturates them with plenty of juices. The only hitch I had was cooking time. I am in the UK and using a gas mark oven. 135C is gas mark 1, but I found that, after the instructed three hours, the meat was still tough and wasn't breaking apart when I applied a fork. That was easily remedied by returning it to the oven for approx two more hours. (Unlike with roast beef, if a pot roast looks done but feels tough and solid (i.e., what some might think is "overcooked"), then it isn't done enough. Pot roast is a food of patience that is designed to be cooked at a low temperature over a long period of time. When it's done, it falls deliciously apart.) I served it with Chef John's horseradish mashed potatoes, and the flavours all worked beautifully together.

Cooking the roast in a mix of veggies really makes a difference and adds a sweetness, I think, to pot roast. It was very good, but when I tasted it to check to see if I needed to correct the seasoning, I thought something was missing. So I sprinkled it with about 1 1/2 - 2 tablespoons of worcestershire sauce and cooked it for about a half hour more. That did the trick and put the recipe into the 5 star category (with worcerstershire).

Cold weather food ! It's so satisfying when something so simple turns out perfect and tastes so good. 15 minutes of prep and you're done! Serve with mashed potatoes and make a gravy from the juices left in the pan.

I've made this twice. DO NOT Salt the veggies when sauteing...makes them too salty! This is overall very easy and the slow cooking makes for a great roast!

I followed the instructions the first time I made this. The end result was okay, but not spectacular. The second time, I made some modifications. Brown the roast as indicated, then saute your veggies, including the onion, scraping the brown bits off of the bottom of the pan. When the onions are almost done, add the butter (and you don't need a full 1/4 cup, maybe 2 Tbsp), and add 2 cloves of minced garlic. Saute until fragrant but not brown, a couple of minutes max. Add 2 Tbsp of Italian seasoning to the veggies and stir. It sounds like a lot, but it gives great flavor. Add your roast back in, then pour in 4 C. beef broth and 1/2 C. red wine. I like to make sure my roast is submerged in the liquid, so that it can soak up all the flavor. Optional is to add a couple of potatoes cut into a large dice right before you put the roast back into the pan. Bake as instructed. Will your roast be medium to medium-rare? Probably not, but it will taste good and be fall apart tender. :)

The "special sauce" the broken down veggies make is ideal to pour over the mashed potatoes and watch the kiddos (and my hubby!) gobble up. Delicious recipe that was a winner with my family. Thanks Chef John!

This was excellent! I did mine in a slow cooker. Prepared the dish exactly as outlined, except I put on top of a cut up onion in the slow cooker at 250 for about 7 hours. It was AMAZING! The entire family loved it. Even my picky son!!! Will make this a regular dish in our home!

This was so easy to do and turned out perfectly even though I didn't have any celery in the house and it was storming out, so I didn't want to make a trip to the store just for celery. I increased the carrots (1 lb diced) and onion (about 2 cups) and threw in some celery flakes with the rosemary. I added some peeled and cut up red potatoes around the edges of the beef and cooked as directed. It was awesome but just what I would expect from Chef John. If you haven't tried his version of French Onion soup yet, do so. I'll never use any other recipe than his again. Yummy stuff!

Delicious! This was amazing! Just made it this evening. Followed the recipe but doubled the veggies and butter because we wanted left overs to make in a soup tomorrow. We still can't believe how good the diced up vegetables with their juices tasted over the potatoes. My husband always has to have gravy but he said this was absolutely delicious. I even stirred some horseradish into my potatoes like Chef John did. Never did that before but we loved that too. Thank you Chef John for an unforgettable recipe that I am anxious to serve to guests.

It is Chef John, nothing more to say!!!!!

The BEST roast I have ever cooked. My husband told me to throw out my other recpies. I did add a little beef broth to make sure it didn't stick. I have this in my oven right now and the smell is Heavenly.

My boyfriend and I have been enjoying many of Chef John's recipes. He has not failed to impress us yet! His techniques, delicious ingredients that are simple but perfectly combined, and great instruction have kept us coming back for more. This recipe rocked...just as is! We paired it with his Perfect Mashed Potatoes and our dinner tonight was amazing!! Our tummies are really happy. Keep 'em coming Chef John :)

I make it exactly as directed and it was amazing! Bought onions. carrots, celery already diced so couldn't have been easier. Loved just using one pot too, A lot of natrual gravy so good over potatoes or any other other startch.

Thank you Chef John!! Definitely another winner here, absolutely the best pot roast I have ever made. I have to say that I was a little skeptical being there is no broth or liquid, but I have absolute faith in all of your recipes(I have made about 30 of them so far, all have been hits with my family) so I followed recipe exactly. Soooooo gooooood :) And I love your drawings, and of course your humor. My husband can always tell when I make a "Chef John" recipe because he enjoys it so much. His all time favorite is your Swedish Meatballs, in fact, I made them for his birthday! Thank you for making me a great cook, keep up the good work :)

This worked out extremely well for us. We put it together before leaving the house for a birthday party, and we were greeted with such a delicious aroma on returning home! The only difference was that we put about 1/2 cup water in the bottom before putting the lid on. My son-in-law absolutely loved it!

This is YUMMY! Added more of the veggies and only used 3 Tbs of butter. Super comfort food, easy to make without using all the pre-packages soups and onion mix. Got everyone to the dinner table. Will make again!

One of the best pot roast I ever had! Made as written but substituted mccormick just a pinch season all as I'm not a big fan of rosemary on its own.. Will make again but will also cut back on the butter to 2T. A 1/2 of stick was too much. For everyone saying it was dry, you need to use the celery, carrots and onions; this creates the juice in which it cooks.....Thanks for a great recipe...My husband loved it!

If you like root veggies, beets and parsnips are a nice addition to the ingredient list. This dish really shouldn't be as delicious as it is for a simple as it is. Best pot roast recipe our family has ever had.

I make this recipe all the time. I have also used pork roast instead and cooked it the same. I also like to add more onion to the pot because I love onions! It always comes out delicious. I have found the degrees of perfection depend on how you cook the salt/peppered meat in the oil before it goes int the oven. Always delicious and a house favorite!

This is one of the best recipes that Chef John has ever come up with. I didn't think he could cook real basic food. We all love this meal. I do make one change though. I use dried Basil in place of the black pepper.

I absolutely love this simple recipe. Anyone can make this even if you have no experience in the kitchen. It is scrumptious with few ingredients. All you need to do is watch his video, grab the necessary items, and give yourself enough time. My boyfriend was amazed with my culinary skills until he made it himself and then understood how I couldn't mess up such an easy task. Now he asks for pot roast almost weekly!

Really Good. Prepared pretty much per recipe and baked 2-1/2 hours. Added 3 cloves garlic and 1/2 tsp dried thyme to vegetables. Will double vegetables next time. Can't have too much of this delicious vegetable "mash" as a topping. Served over horseradish mashed potatoes as a one dish meal. Easy and as it was baking it smelled so good - all over the neighborhood :-)

When I made this dish it was my first time doing a roast oven baked. the only thing I did differently was I added minced garlic to the onions, carrots and celery. The meat came out so tender it just fell apart beautifully. And the dried rosemary really added that special flavor. I'm making it again tonight but I am going to add a little more seasoning to the beef. Although the dish was absolutely delicious as was...I felt like the beef itself could have used a little more flavoring! Definitely a favorite! M

This is THE BEST pot roast EVER!!!! OMG!!!! So easy! I was worried it wouldnt cook right, or taste bad without any water or broth but this is the best! Makes its own sauce, its sticky and good, just as is! I also like to add bell pepper, and mushrooms. I increase butter and oil when I do this.

This is pretty much the one my late mom did, except, she added canned whole potatoes to beef and pork roast. Except, I'm not sure if she added them at the same time or later. She coated them in oil, and they would cook in the juices and get nice and brown and crispy.

Add a can of beer, or a cup of dry red wine, when it goes into the oven. The biggest problem using wine, is that the rest of it seems to go into the chef... Edit: lower and slower is even better, especially when it accommodates a work schedule: 275 or 250 will be fine, if you're at work all day.

This was the first time I have ever made a pot roast, this was so easy. And came out great! The only thing differently I did was to coat the roast in a little bit of flour before browning it. And I used Dill and Thyme instead of the Rosemary, because that's what I had on hand. I also added a little bit of beef broth to give the liquid some extra flavor! Will for sure be making this again!!

This was very good and simple to prepare. I cut out the largest chunk of fat from my chuck roast to reduce the amount of fat. I course diced and doubled the vegetables, but left the amount of butter the same; then added a heaping tsp. of crushed garlic after sautéing the other vegetables. Otherwise, I followed the recipe, as written. Served it over garlic mashed potatoes. It came out perfect! It was tender and delicious! Thank you, Chef John!

Really enjoyed this recipe. I had some yams on hand that I added and it turned out great. Company thought the vegetable medley tasted like stuffing because of the rosemary. Will definitely make this again! Served with Yorkshire pudding.

My first attempt at an oven baked pot roast and it couldn’t have been easier. I think my wife and I were surprised more at the fact that no beef stock or water was added. The natural juices from the roast are all that’s needed! The celery, carrots and onions take the flavor from the beef and l think I might add potatoes next time. This is definitely my new “go-to” pot roast recipe. I only wish I would have found and tried this sooner. Don’t hesitate, try this one.

pot roast was dry and veggies were soggy and over done.

First off, very easy, very yummy dish. That said, the "sauce" was actually more of an au jus. If you like actual gravy with your pot roast, here's a super simple fix: Use only 2 tbsp of the butter in the veggie mix. Save the other 2 tbsp butter to make a roux at the end and use the "sauce" for your liquid. If there's not quite 1 cup of liquid, you can add beef broth (or even water in a pinch). Voila! Pot roast with a rich, tasty gravy! I also added quartered raw potatoes to pan before I put roast in oven - came out perfectly cooked. Thank you for a great recipe that I will definitely be making again!!

Really good! Just used a small chuck roast. I wish I would have made more of the veggies. All was good!!!

Loved this recipe super easy and delicious...I tweaked it a lil bit I used parsley instead of rosemary and potatoes instead of celery(im not a fan of celery) I also sliced the chuck roast before browning it, so I could speed up the cooking process(i get home by 5 so I didn't want to eat super late).. it was in the oven for 1 hour instead of the 2 1/2-3 hrs.. it worked perfectly for me I was eating within an hour and a 1/2 of getting home.. LOVED IT!!

Wow! This recipe made my usual crock-potted roast look very sad. This was buttery and delicious. Yes, the meat was like butter. I used only onions and garlic and also added some herbs de Provence and a bay leaf. I will definitely make this again.

Throw out the onion soup mix and make this pot roast exactly as written! This is another Chef John recipe that is simple and doesn’t disappoint. The wife wanted to know what seasoning was used...she couldn’t believe it was just salt, pepper and rosemary ( and butter ??). I like rosemary, but even if you don’t it’s subtle in this pot roast. The vegetables do cook down significantly and are very soft. However they are delicious. Next time I may increase the veggies and chop instead of dice. I did add peeled red potatoes for the last 90 minutes of cooking and they turned out perfect. This is your grandma’s Sunday pot roast, delicious and easy to make!

Absolutely delicious! I did add a cup of diced yellow bell peppers. My husband said that I should have tripled the recipe. Next time I will use the slow cooker to save electricity (after I brown the meat). Dicing the veggies really small is the key to melding the flavors, I think. I baked a potato, mashed it with some butter and served the veggies on top with the meat on the side with some of the juices for my husband. Mine, I served over rice. Yum, yum, yum!

I love this recipe!! Easy, flavorful and few ingredients. Hubby loved it and gobbled it up. I will make this again for sure. Thanks Chef John!

Be sure and trim the fat

This was very tender and tasty! I used a 3.35 lb. chuck roast, and 2 1/2 hours was almost perfect. The meat sliced well, and it was juicy. If you want it to fall to pieces, cook the full three hours, at least. I liked the addition of rosemary--I used fresh sprigs from my garden. Thanks for the recipe, Chef!

Awesome recipe . Cooked perfectly (who would eat a rare or medium "Chuck" roast) . A chuck roast it like a brisket. Cook it low and slow until its tender.

Yes this is good but there is no need to do the veges seperate. You can brown the meat and add the veges. Will taste the same. My only extra was to add 1/2 cup red wine. Tenderizes the meat even more and ooh the flavor.

I've always have bad luck with pot roasts.....until now! This recipe was simple but amazing! Only changes were to double, maybe triple the veggies and half the butter. Thank you Chef John!

Updated 12/3/17. Awesome. My family loves when I make this dish. One small adjustment--less salt and whole baby carrots and celery cut in 2 inch chunks helps a little firmer veggie texture in the butter sauce. I've made this meal dozens of times. On reading other reviews, I have "overdone" the beef only once, so I can see why some have reviewed and suggested to add broth. I've since learned to set the timer no longer than 2 1/2 hours and use the convection roast setting on my oven. Thanks, Chef John! I'm a huge fan and follower!

Oh my goodness--this was DELICIOUS made exactly as written. I served it over mashed potatoes. Even the pickiest member of the family cleaned the plate! Can't wait to make it again.

Well.... I followed it exactly, but the meat came out swimming in liquid! What happened? Anyone? It would have made great gravy, if I wasn't trying to lose weight, I suppose... And the pot roast and veggies were great.... But I felt as though the meat BOILED! Any thoughts? Thanks!

Great. Added 1 1/2 cups of diced Mushrooms, I will use less salt next time.

This was pretty good. You definitely need to have another vegetable. There was a ton of liquid left in the pot, and I should have thickened it and served it with the beef.

This recipe is so easy, simple and delicious! My family loved it with mashed potatoes and I got the thumbs up. Roast cooked really well, still moist and lots of juice to make gravy. It's a keeper!

Made it almost exactly as written (I left out the celery because I don't care that much for it, and you can't buy ONE stalk. What would I do with the rest of it?) (^_^) This is almost perfect EXCEPT the recipe cries out for just a bit of liquid. The beef was tender and the vegetables were VERY flavorful! But the veggies stuck to the pan and even though the meat was tender, I thought it would have been nice to have a little gravy or sauce with it. This recipe is *almost* perfect; will make it again but add a cup of beef broth to the mix.

Too much oil from the butter.

Exceeded expectations! Followed the directions (which I usually don't) and it came out awesome. I used a piece of meat just less than 2 lb and there were no leftovers. Will make again and wouldn't change a thing!

I have made many, many pot roasts but this recipe beats them all. Follow it as written and it will be perfect!! Simple perfection!!!

It was so yummy and tender! The only thing I did different was I add a couple cloves of garlic.

This was very good! I made this as written, but used 1 T. fresh rosemary instead of the dried. I couldn’t find a large roast, so I used two smaller ones, totaling about 3.25 lbs. After about 2 hours and 45 minutes, this was perfectly fork tender and still very moist. I served this over Mashed Potato Dream, also on this site. The only change I would make next time is to either decrease the amount of meat, or increase the vegetables. I thought that once the veggies cooked down, there really wasn’t enough for six servings of meat.

Tried yesterday exactly as recipe says, it turned out very tender and delicious!

This is a keeper. Made exactly as per instructions and came out oh soooo GOOD. even my wife and mom liked it. So much better than the last Pot Roast recipe I tried from this site. Thanks you so much. I only changed three ingredients, my wife doesn't like celery or onions, so I added chopped potatoes inplace of the celery and added dried minced onions inplace of fresh onion and also added 1 bag frozen cut green beans.

Great recipe. I didn't change a thing.

This turned out perfect just the way it’s written!

Followed recipe exactly as written . Came out great. Will definitely make again.

Pot roast is just one of those things I haven't been able to do well; until this recipe! My meat was bigger, about 4 1/2 lbs. After reading reviews and instructions, it seemed like the vegetables would be the "gravy" for the meat, I trippled the measurements for them and made sure to chop them small. I'm glad I did, my family used them over the meat and the mashed potatoes I made to go along with the meal. Since I was working with larger amounts, I also doubled the rosemary. I always salt & pepper to taste and use olive oil. It was delicious. Hardest part is preparing & chopping veggies, but really worth the effort. I could see a touch of garlic in here too, but great as written.

I have done roast similar to this before. I found the recipe fabulous. Keep up the good work.

Awesome and insanely simple!!!

The meet was super tender. Very Good!

Very simple recipe that doesn't take forever to make. I didn't use 3 1/2 pounds of meat so if I would have let it cook for the time it says it would have been overdone, but I used a meat thermometer and it turned out perfect.

so easy and really really tasty. Followed the recipe with the exception of adding fresh mushrooms. delish with mashed potatoes.

Delicious! One I will definitely make again!

It was the best roast I've ever made. So tender and tasty.

This is the easiest and most delicious pot roast recipe! I was skeptical about not adding any liquid, but it wasn't needed. My family loves it!

My first time making roast, so simple and quick preparation. Everyone loved it! This is how I will make it everytime!

Made this recipe exactly as is and it turned out perfect! Definitely will make again.