Braised Pot Roast with Vegetables
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 412 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 147 milligrams
- Sodium
- 383 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 3 grams
- Protein
- 52 grams
- Sugar
- 4.5 grams
- Total: 3 hr 20 min (includes braising time)
- Active: 20 min
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.