Braised Pot Roast with Vegetables

Braised Pot Roast With Vegetables

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Gail Springsteen


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 vote

About 8


  • 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
  • 8
    carrots, sliced
  • 2
    stalks celery, sliced
  • 1 c
    mushrooms, fresh (remove stems if you wish)
  • 2 sprig(s)
    fresh rosemary
  • 4 sprig(s)
    fresh thyme
  • 2
    bay leaves

How to Make Braised Pot Roast with Vegetables


  1. Season 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.
  2. Pour 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.
  3. Cover 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.
  4. Slice the pot roast and arrange on a platter surrounded by the vegetables. Serve with the pot juices.

Printable Recipe Card

About Braised Pot Roast with Vegetables

Course/Dish: Beef Roasts

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