Pot Roast
From justlikemikey 13 years agoIngredients
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat shopping list
- kosher salt and freshly ground black pepper shopping list
- 3 tablespoons olive oil shopping list
- 1 can crushed tomatoes shopping list
- 1 cup of beef broth or red wine shopping list
- 2 yellow onion, halved shopping list
- 2 garlic cloves, chopped shopping list
- 1 bunch baby carrots shopping list
- 2 celery stalks, sliced shopping list
- 1 cup button mushrooms, stems removed and sliced in half shopping list
- 2 sprigs fresh rosemary shopping list
- 4 sprigs fresh thyme shopping list
- 2 bay leaves shopping list
How to make it
- 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. Pour in the tomatoes and the broth. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. 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. Enjoy!
People Who Like This Dish 4
- chefmarcia Nowhere, Us
- pleclare Framingham, MA
- donman Hammond, LA
- crazeecndn Edmonton, CA
- justlikemikey Nowhere, Us
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments