Pot Roast with Vegetables Source: Tyler Florence (Modified) Course: Main Cuisine: American Food Group: Beef Serves: 4 |
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Ingredients
| 1 (3 - 4 pound) of beef chuck roast, trimmed of excess fat |
| Kosher salt & fresh ground pepper |
| 3 tablespoon(s) Olive Oil |
| 1 14.5 oz. can of crushed tomatoes |
| 1 cup(s) Beef broth or red wine (or a mix of the two!) |
| 2 Yellow onions, halved |
| 4 clove(s) Garlic, chopped |
| 2 Handfulls of baby carrots |
| 3 Celery stalks, chopped |
| 4 medium Red Potatoes |
| 1 package(s) White mushrooms, cut in half (8 oz.) |
| 1/2 teaspoon(s) Dried thyme |
| 1/2 teaspoon(s) Dried rosemary |
| 2 Bay leaves |
Instructions
Season all sides of the beef with a lot of salt and pepper (I use garlic 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/wine. 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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Notes:I'm not a huge fan of thyme or rosemary, so you could use fresh and/or increase the amount. The original recipe calls for 2 sprigs of fresh rosemary and 4 sprigs of fresh thyme. |