Pot Roast

I'm confused by the garlic...you put the entire head in the stew and cook it mixed up in there, and then squeeze out the bulbs and throw out the skins? That seems really messy. Could I just roast some garlic in the oven and then add it to the stew later, or does it need to cook with the stew to get melded flavors?

3/4 cup of tomato paste is a standard small can so don't get the measuring cup dirty
This was lovely

You get tremendous earthy flavors from the rutabaga and parsnips — in fact they're the most flavorful of all the vegs in this recipe, so I sure wouldn't leave them out.

Will try to answer some of the questions. Step 1) Preheat the oven to 340. On top of the stove, you brown the meat in a heavy pot as per instructions. You do not brown it in the oven. Garlic: in this recipe garlic is part of the vegetables. So, as it is indicated in step 2, it goes into the pot along with all the other veggies. As for roasting the garlic separately, it's ok to do it if that is deemed to be more practical.

Went well and was a big success

TIP Make one day in advance and refrigerate. Skim off loads of fat from the liquid surface the following morning.

TIP Reheat in preparation of serving, but keep roast intact. Do not slice till it's time to serve. If sliced before reheating, the pieces tend to overcook and break apart.

Don't add the beef broth, it isn't necessary. I've been making this pot roast for nearly 50 years and it makes a superb gravy without all that liquid.

This is pretty close to my recipe, although I use less tomato paste -- around half of a 6-oz can. After the searing and adding vegetables, wine, beef broth or cooking stock and the herbs, I add around 3/4 of a can of cream of mushroom soup. i know that is heresy but try it -- the gravy will be delicious. Around 45 minutes before the beef is cooked I add more carrots and little red potatoes. Sauteed mushrooms served separately.

A very delicious and easy pot roast. It's a good idea to read through the reviews for clarification on the recipe. I cooked it almost to-the-letter, only adding a more wine, less broth and 1/2 the suggested tomato paste. My roast was 3.26 lbs and 2hr20mn was perfect cooking time. So tender. The sweetness of these veggies after slow cooking is great. Do not skip or deviate from the whole head of garlic. The result is just the right rich roasted garlic flavor for a beautiful velvety sauce.

Isn't part of the fun of cooking embracing new flavors? If this recipe appeals to you, then try it, I was thrilled to see the unloved rutabage utilized in someting.

My Jewish mother in law taught me to use brisket, and to cook it a day ahead. The chilled brisket is easier to cut - "thin!" while the gravy is being prepared.

Why does everyone want to slice the meat ahead of time? This roast will be fork tender. Just pull it apart with a fork when done. I use Brussels sprouts instead of parsnip and turnips. Just my preference. Also I don't add any beef stock while it's roasting in the oven, otherwise you're just boiling the meat not braising it. I remove the roast when it's done, keep it warm then add the veg with enough beef stock to cover and cook till done on the stove top.

I made this recipe and it was awesome. To clear up the role of the oven, step 1 tells you to sear meat on the stove top and then place in a plate. Steps 2-4 tell you what to do with the rest of the ingredients. Step 5 says to place it all in the oven. It cooks in the oven at a low braise, for 2.5-3 hours. Check the pot a few times to make sure it's slowly simmering and not boiling, and adjust the temperature. Boiling which will make the meat tough. The whole thing was DELICIOUS!

The most savory, delicious recipe for pot roast I've ever used. Substituted Yukon Gold potatoes for rutabagas. I used whole, peeled garlic cloves-- about 8-10 of them--and it was delicious. Will use over and over again.

The rutabaga I could take or leave but the parsnips are a must! Maybe not so much for the taste they impart to the sauce but as a slow cooked veg to have alongside the meat they are amazing - slightly spicy, creamy, sweet - love 'em. Don't leave them out!

I changed nothing, and wish I had. Veggies are a soft mushy mess,and the meat tastes boiled, tough and stringy.
Next time I'll reduce to heat to 250 degrees (and add an hour of cooking), and add the veggies back into the pot for the last hour 1/2.