Susie Zera's Braised Pot Roast with Vegetables
Jennifer Lindahl
True Comfort Food (according to Susie)!
ingredients
- 1 (3-4 pound) chuck pot roast
- Kosher salt and fresh black pepper
- 3 T olive oil
- 1 cup canned crushed tomatoes
- 1 cup water
- 2 red onions, halved
- 2 garlic cloves, chopped
- 8 whole carrots
- 10 new potatoes
- 2 celery stalks
- 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. In a large Dutch oven, heat 2 T oil over moderately high heat. Brown meat on all sides, taking time to get a nice crust on the outside. Pour in the tomatoes and water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper, and drizzle with the remaining 1 T oil. Cover pot and reduce heat to low. Braise for about 3 hours, basting every 30 minutes with pan juices, until beef is fork tender.
- 2
Slice the pot roast and arrange on a platter surrounded by vegetables. Serve with pot juices.
Source: Jennifer Lindahl
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