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.facebook.com/pages/Heavenly-Recipes/400587363353982" target="_blank">www.facebook.com.</a>

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes