Braised Pot Roast with Vegetables
It is very tasty, and if you have a taste for a beef roast in the summer, you can make this without heating up the house by turning on the oven!
I left out the rosemary because I don't care for rosemary--and it was still awesome! Seasonings are always up to the cook, right?
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- 3 to 4 lb
- beef chuck roast, trimmed of excess fat
- salt and pepper
- 3 Tbsp
- olive oil
- 1 c
- canned crushed tomatoe
- 1 c
- 2 clove
- garlic, chopped
- carrots, sliced
- stalks celery, sliced
- 1 c
- mushrooms, fresh (remove stems if you wish)
- 2 sprig(s)
- fresh rosemary
- 4 sprig(s)
- fresh thyme
- bay leaves
1Season 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.
2Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot rost, season with salt and pper, and drizzle with the remaining tablespoon of oil.
3Cover 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.
4Slice the pot roast and arrange on a platter surrounded by the vegetables. Serve with the pot juices.