Best 3 Tylers Ultimate Pot Roast Recipes

Get ready to tantalize your taste buds with Tyler's Ultimate Pot Roast, a culinary masterpiece that will elevate your dining experience to new heights. This sumptuous dish embodies the essence of comfort food, with its tender and flavorful beef, aromatic vegetables, and rich gravy that will warm your soul. Whether you're a seasoned home cook or just starting your culinary journey, this recipe will guide you through the steps to create a pot roast that will leave a lasting impression on your family and friends. Prepare to embark on a sensory journey as we delve into the secrets behind Tyler's Ultimate Pot Roast, a dish that promises to satisfy even the most discerning palates.

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POT ROAST WITH VEGETABLES

Pot Roast with Vegetables image

Provided by Tyler Florence

Categories main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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.

TYLER'S ULTIMATE POT ROAST

Tyler's Ultimate Pot Roast image

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.

Provided by dojemi

Categories < 4 Hours

Time 3h15m

Yield 1 pot roast, 3-4 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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 : Calories 1386.7, Fat 102.9, SaturatedFat 37.9, Cholesterol 313, Sodium 861.6, Carbohydrate 26.1, Fiber 5.4, Sugar 13.8, Protein 87.2

ULTIMATE POT ROAST

Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

Tips:

Choose the right cut of meat. Chuck roast is a good choice because it is flavorful and affordable. Other good choices include rump roast, brisket, and short ribs.
Brown the meat before cooking. This will help to develop flavor and color.
Use a variety of vegetables. This will add flavor and nutrients to your pot roast. Some good choices include carrots, celery, onions, potatoes, and turnips.
Use a good quality broth. This will help to flavor the pot roast and make the gravy more flavorful.
Cook the pot roast on low heat for a long time. This will help to tenderize the meat and make it fall apart.
Let the pot roast rest before serving. This will help the meat to reabsorb its juices and make it more flavorful.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a pot roast that is tender, flavorful, and sure to impress your family and friends.