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 cynthiaedge
on March 23, 2013
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Up there with one of the best things I've ever made! I used a 4.5 pound chuck roast, about 3/4 can of crushed tomatoes, and chicken broth instead of water (mostly because I did not have beef broth on hand. I didn't have fresh herbs, so I used some dried thyme and sage along with extra garlic cloves. Seared the meat on the stove top in my Dutch oven, threw the rest of the ingredients in, covered it, and put it in the oven for roughly 4 hours at 325. All the veggies were perfect and the meat was amazing and tender. Every other pot roast I have made has been dry. Definitely will be my "keeper" recipe!
By dianajleep
Niles, MI
on February 21, 2013
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Really great go to recipe. I recommend! I did tweak a little. I used a 4lb roast, a cup of good beef stock instead of water, 24oz can of tomatoes, double the carrots, and 16 oz of mushrooms. I seared the meat really well then threw in all the veggies and then in the oven on 350 for 4 hours. It's perfect every time! Thanks Tyler! Home run!
By maranic666_3351830
Brooklyn, NY
on February 16, 2013
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DELICIOUS!!!!! Perfect :
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