Braised Pot Roast with Vegetables

Name: Braised Pot Roast with Vegetables
Yield: 8 servings
Ingredients: 2 bay leaves; 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat; 1 cup button mushrooms, stems removed; 1 cup button mushrooms, stems removed; 8 carrots, sliced; 2 celery stalks, sliced; 2 garlic cloves, chopped; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 2 red onions, halved; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 cup canned crushed tomatoes; 1 cup water

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 8 servings

Calories: 405.68

Ingredients

1 2 bay leaves
2 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
3 1 cup button mushrooms, stems removed
4 1 cup button mushrooms, stems removed
5 1 cup canned crushed tomatoes
6 8 carrots, sliced
7 2 celery stalks, sliced
8 2 sprigs fresh rosemary
9 4 sprigs fresh thyme
10 2 garlic cloves, chopped
11 Kosher salt and freshly ground black pepper
12 3 tablespoons olive oil
13 2 red onions, halved
14 1 cup water

Directions

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.
2
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.
3
Slice the pot roast and arrange on platter surrounded by the vegetables.
4
Serve with the pot juices.

Nutrition per serving

405.68 Calories

11.89g Carbs

34.83g Protein

25.14g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts sesame

Braised Pot Roast with Vegetables

Directions

Nutrition per serving

Tags

Allergens