Pot Roast with Vegetables
This pot roast is made all in one pot for easy clean-up. Season chuck roast liberally with salt and pepper and carmelize first for maximimum flavor. By adding aromatics like rosemary, celery and carrots you'll create even more flavor and end up with a colorful final dish. Dovetailing Tip: Cook an additional 4 pounds of beef to use day 4 in Drip Beef Sandwiches.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 80
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 80
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 onions, 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.
Source: foodnetwork.com
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
