Braised Pot Roast with Vegetables
emily ramella
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 cup canned crushed tomatoes
- 1 cup water
- 2 red onions, halved
- 2 garlic cloves, chopped
- 8 carrots, sliced
- 2 celery stalks, sliced
- 1 cup button mushrooms, stems removed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
directions
- 1
Season all sides of the beef with a fair amount of salt and pepper.
- 2
In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat.
- 3
Brown the meat on all sides, taking the time to get a nice crust on the outside.
- 4
Pour in the tomatoes and the water.
- 5
Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.
- 6
Cover the pot and reduce the heat to low.
- 7
Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- 8
Slice the pot roast and arrange on platter surrounded by the vegetables.
- 9
Serve with the pot juices.
Source: emily ramella
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