braised pot roast with vegetables

★★★★★ 1 Review
gail0925 avatar
By Gail Springsteen
from Waupaca, WI

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 Review
serves About 8

Ingredients For braised pot roast with vegetables

  • 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
    fresh rosemary
  • 4 sprig
    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.

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