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Pot Roast with Vegetables


  • 1 piece (3 to 4 pound) beef chuck roast, trimmed of excess fat

  • kosher salt

  • freshly ground black pepper

  • 3 tablespoons olive oil

  • 1 can crushed tomato

  • 1 cup water

  • 2 yellow onions halved

  • 2 cloves garlic chopped

  • 1 bunch baby carrot

  • 2 stalks celery sliced

  • 1 cup button mushroom stems removed and sliced in half

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 2 bay leaves


  • 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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