Pot Roast

Serves 8

Gila

My go to recipe when I want something that can feed a crowd with minimal prep time. Can also be cooked in a crock pot.

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 red wine
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

1
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 wine. 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.
2
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

notes

At this age, you spent a lot of time staring at your hands and what they can do. You're sleeping well at night except for 2 early morning feedings so we slept in the guest room so Dad can sleep. Life Lesson: Be considerate.

Source: Gila