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http://www.lifestylefood.com.au/recipes/1898/pot-roast-with-vegetables

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Pot Roast with Vegetables

Ingredients

Method

  • 1.

    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.

  • 2.

    Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Pot Roast with Vegetables.

 
 

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