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Pot Roast with Vegetables
|
1 |
Piece Beef Chuck Roast(3 to
4 pound), trimmed of excess fat |
| |
Kosher salt and freshly
ground black pepper. |
|
3 |
tablespoons Olive Oil |
|
1 |
can Crushed Tomatoes |
|
1 |
cup Water |
|
2 |
Yellow Onions, 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. |
