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Pot Roast w/Vegetables
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 3 hours
Yield: 8 servings
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
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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