1 Video | Photo: Pot Roast with Vegetables Recipe
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 water
- 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
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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By nonnie's
on January 29, 2012
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so good! very easy. btw, i used a (24 oz can of crushed tomatoes: too much liquid; poured it out so roast covered 1/3-1/2 way. took xtra juice, added flour and made thicker sauce. added potatoes. whole mushrooms don't disappear. what a great recipe!
By kkresse
Bronx, NY
on January 27, 2012
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Once again another excellent recipe for those inexpensive cuts of beef. I even pureed the vegetables after cooking to make an even wonderful dipping sauce/gravy for the meat and whatever side you may be having. Another weekly regular at our home...kudos Tyler!!!
By borzotta13
on January 24, 2012
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Very good recipe! This was the first time I ever made pot roast and it was very tasty. I made a few changes to the recipe based on what I had in the pantry and to give it some added flavor. I used potatoes instead of mushrooms and did a 1/2 cup of chicken stock and a 1/2 cup of red wine instead of water. I also added some worchtershire (sp?. After cooking it for 3 hours I pulled the meat out and trimmed the fat and shredded the meat then put it back in the pot.
Served over egg noodles, it was delicious and made enough to feed my boyfriend and I for a week. I will be taking some to his Dad to share haha
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