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Pot Roast

Recipe photo courtesy of Rob Tannenbaum

This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.

Source: Martha Stewart's Cooking School, Episode 110


For browning meat

For aromatics

For braising meat

For garnish vegetables


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How would you rate this recipe?
  • yami5gom
    14 JUN, 2013
    As part of an assignment for research I have to find an article with relevant information on this topic and give the teacher our opinion and the article. Your article helped me a lot. Life Insurance
    • MS12542288
      22 DEC, 2017
      Great recipe, big hit with the family. Only change I made Was to add 1 cup of beef broth at end with the veggies . Will make again!!
  • MS12050531
    13 OCT, 2015
    Excellent recipe. Easy to follow and great outcome. Used fresh vegetables and the chuck roast came out really tender. It was a hit with everyone in my family.
  • MS12536156
    23 JAN, 2015
    Loved this roast, especially because of the gravy. I didn't have some of the vegis because this was random and I substituted the turnips for whole mushrooms. I wished I had of had turnips, love them! Thank you!
  • Kristen Wells
    8 AUG, 2014
    This was the best pot roast that my boyfriend or I have ever eaten, let alone cooked. It was tender and flavorful, and simple enough to make if you understand the basics of browning meat. A few changes that we made included saving the aromatic mash after we sieved it to get all the gravy out- we reincorporated it into the end gravy (obviously take out bay leaf and thyme). So flavorful and delicious! We also added frozen pearl onions in with the potatoes and carrots. Will make again!

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