Pot Roast with Vegetables
An inexpensive cut of beef such as that from the shoulder or rump, braised for hours in a big pot, and accompanied by root vegetables such as carrots, turnips and potatoes, is a classic enjoyed for centuries in Europe by those that could not afford the more expensive cuts of meat. But these slowly braised cuts render the most flavorful results.
Ingredients
- 1 pound beef chuck roast, trimmed of excess fat (3 to 4 )
- Kosher salt
- black pepper freshly ground
- 3 tbsp olive oil
- 1 can tomato crushed
- 1 cup water
- 2 yellow onion halved
- 2 cloves garlic
- 1 bunch carrot baby
- 2 celery saltks , sliced
- 1 cup mushrooms cup button , stems removed and sliced in half
- 2 rosemary spring fresh
- 4 thyme spring fresh
- 2 bay leaves
Instructions
- 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 water. 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.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
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