Braised Pot Roast with Vegetables
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?
- 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
- carrots, sliced
- stalks celery, sliced
- 1 c
- mushrooms, fresh (remove stems if you wish)
- 2 sprig(s)
- fresh rosemary
- 4 sprig(s)
- fresh thyme
- bay 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.