Braised Pot Roast with Vegetables

Yield:
8 servings
Level:
Easy
NUTRITION INFO
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
  • 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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