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Pot Roast with Vegetables

  • 8servings
  • 200minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat

  2. Kosher salt and freshly ground black pepper

  3. 3 tablespoons olive oil

  4. 1 can crushed tomatoes

  5. 1 cup water

  6. 2 yellow onion , halved

  7. 2 garlic cloves , chopped

  8. 1 bunch baby carrots

  9. 2 celery stalks, sliced

  10. 1 cup button mushrooms , stems removed and sliced in half

  11. 2 sprigs fresh rosemary

  12. 4 sprigs fresh thyme

  13. 2 bay leaves

Instructions Jump to Ingredients ↑

  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 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.

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

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