Pot Roast with Vegetables
Ingredients
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
- Kosher salt
- Freshly ground black pepper
- 3 tbsp 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
Directions
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
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