Beef Pot Roast with Vegetables

Name: Beef Pot Roast with Vegetables
Ingredients: 1 3-4 lb. beef chuck roast, trimmed of excess fat; salt and freshly ground black pepper; 3 Tbsp. extra virgin olive oil; 1 (14 oz.) can crushed tomatoes (I used fire-roasted); 1 cup water; 2 yellow onions, thickly sliced; 2 large cloves garlic, chopped; 2 celery stalks, sliced; carrots, peeled and chopped (as many as you can fit in the pot); Yukon gold potatoes, chopped (as many as you can fit in the pot); 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves

Beef Pot Roast with Vegetables was pinched from <a href="http://www.ahintofhoney.com/2010/02/beef-pot-roast-with-vegetables/" target="_blank" rel="noopener">www.ahintofhoney.com.</a>

INGREDIENTS

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1 3-4 lb. beef chuck roast, trimmed of excess fat

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salt and freshly ground black pepper

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3 Tbsp. extra virgin olive oil

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1 (14 oz.) can crushed tomatoes (I used fire-roasted)

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1 cup water

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2 yellow onions, thickly sliced

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2 large cloves garlic, chopped

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2 celery stalks, sliced

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carrots, peeled and chopped (as many as you can fit in the pot)

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Yukon gold potatoes, chopped (as many as you can fit in the pot)

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2 sprigs fresh rosemary

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4 sprigs fresh thyme

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2 bay leaves

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