braised pot roast with vegetables
(1 rating)
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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 rating)
yield
serving(s)
Ingredients For braised pot roast with vegetables
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3 to 4 lbbeef chuck roast, trimmed of excess fat
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salt and pepper
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3 Tbspolive oil
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1 ccanned crushed tomatoe
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1 cwater
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2 clovegarlic, chopped
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8carrots, sliced
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2stalks celery, sliced
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1 cmushrooms, fresh (remove stems if you wish)
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2 sprigfresh rosemary
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4 sprigfresh thyme
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2bay leaves
How To Make braised pot roast with vegetables
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1Season 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.
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2Pour 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.
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3Cover 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.
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4Slice the pot roast and arrange on a platter surrounded by the vegetables. Serve with the pot juices.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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