Saturday, November 15, 2008

Pot Roast with Vegetables

Cook Time: 3 hr
Level: Easy
Yield: 8 servings


* 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


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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