braised pot roast with vegetables
(1 RATING)
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?
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prep time
cook time
method
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yield
About 8
Ingredients
- 3 to 4 pounds beef chuck roast, trimmed of excess fat
- - salt and pepper
- 3 tablespoons olive oil
- 1 cup canned crushed tomatoe
- 1 cup water
- 2 cloves garlic, chopped
- 8 - carrots, sliced
- 2 - stalks celery, sliced
- 1 cup mushrooms, fresh (remove stems if you wish)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 - bay leaves
How To Make braised pot roast with vegetables
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Step 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.
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Step 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.
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Step 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.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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