Pot Roast with Vegetables
Pot Roast with Vegetables
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 41
- Cholesterol
- 119
- Sodium
- 834
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 41
- Cholesterol
- 119
- Sodium
- 834
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
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
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
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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