Braised Pot Roast With Vegetables

Recipe Ingredients

1		Beef chuck roast - (3 to 4 lbs) - excess fat trimmed
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Canned crushed tomatoes
1 cup	237ml	Water
2		Red onions - halved
2		Garlic cloves - chopped
8		Carrots - sliced
2		Celery stalks - sliced
1 cup	237ml	Button mushrooms - stems removed
2 sections		Fresh rosemary
4 sections		Fresh thyme
2		Bay leaves

Recipe 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.

This recipe yields 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D20) - from the TV FOOD NETWORK

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