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Recipe Categories:
"It's Cold Outside" Braised Pot Roast with Vegetables
Submitted by: Michael Catalano |
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 Enjoy this great recipe of the week!
| Category: | | entrees | | Yields: | Serves 8 Catalano's Beef Lovers |
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| INGREDIENTS: |
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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 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves |
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| DIRECTIONS: |
| 1. |
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Season all sides of the beef with a fair amount of salt and pepper. |
| 2 |
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In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. |
| 3 |
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Brown the meat on all sides, taking the time to get a nice crust on the outside. |
| 4 |
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Pour in the tomatoes and the water. |
| 5 |
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Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. |
| 6 |
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Cover the pot and reduce the heat to low. |
| 7 |
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Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. |
| 8 |
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Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices. |
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