braised pot roast with vegetables
(1 rating)
No Image
This recipe can be made in a Dutch oven or any other heavy pot with a tight cover. 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?
►
(1 rating)
yield
serving(s)
Ingredients For braised pot roast with vegetables
-
3 to 4 lbbeef chuck roast, trimmed of excess fat
-
salt and pepper
-
3 Tbspolive oil
-
1 ccanned crushed tomatoe
-
1 cwater
-
2 clovegarlic, chopped
-
8carrots, sliced
-
2stalks celery, sliced
-
1 cmushrooms, fresh (remove stems if you wish)
-
2 sprigfresh rosemary
-
4 sprigfresh thyme
-
2bay leaves
How To Make braised pot roast with vegetables
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT