• 180minutes
  • 304calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil

  2. 1 boneless beef chuck cross-rib pot roast

  3. 4 pound(s) boneless chuck eye roast may be substituted for cross-rib , trimmed

  4. 1 large (12 ounces)

  5. onion , coarsely chopped

  6. 1 can(s) carrot , peeled and coarsely chopped

  7. 1 stalk(s)

  8. celery , coarsely chopped

  9. 2 clove(s)

  10. garlic , finely chopped

  11. 1 can(s) (15 ounces)

  12. crushed tomatoes

  13. 1/2 cup(s) chicken broth

  14. 1 teaspoon(s) salt

  15. 1/2 teaspoon(s) dried thyme , crumbled

  16. 1/4 teaspoon(s) ground black pepper

  17. 1/4 teaspoon(s) coarsely ground black pepper

  18. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In nonreactive 5-quart Dutch oven, heat oil over high heat until very hot. Add roast and cook until browned. Transfer roast to plate.

  2. Add onion, carrot, and celery to Dutch oven and cook over medium-high heat until lightly browned. Add garlic; cook, stirring constantly, until fragrant, about 20 seconds.

  3. Return roast to Dutch oven; add tomatoes, broth, salt, thyme, pepper, and bay leaf; heat to boiling. Cover and place in oven. Bake, turning roast once, until roast is tender, about 3 hours.

  4. When roast is done, transfer to large platter and keep warm. Discard bay leaf. Skim and discard fatfrom liquid in Dutch oven. Transfer half of vegetables and liquid to blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour pureed mixture into Dutch oven and stir until combined; heat to boiling. Cut meat into thin slices and serve with vegetables and sauce. Makes 8 main-dish servings.

  5. Nutritional information is based on one serving.


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