Pot Roast with Vegetables

TOTAL TIME: 3 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 can crushed tomatoes
  • 1 cup water
  • 2 yellow onion, halved
  • 2 garlic cloves, chopped
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Directions

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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  • on February 03, 2012

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    Followed the recipe to a T!! After 3 hours my roast was still completely raw in the center. Veggies still raw. Now I'm throwing it in the oven at 360 for an hour. Dinner will be so late!

    people found this review Helpful.
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  • on January 16, 2012

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    My first attempt at pot roast, and this was the perfect recipe! I roasted the carrots with potatoes and rosemary. The perfect Sunday dinner on a cold winter night.

    people found this review Helpful.
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