Pot Roast with Vegetables

By oscar

Ingredients

• 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
• 1/2 cup water
• 1/2 cup beef broth
• 1/4 cup Pino Noir
• 2 yellow onion, cut into eights
• 2 garlic cloves, chopped
• 1 bunch baby carrots
• 2 celery stalks, sliced
• 1 cup crimini mushrooms
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

Details

Servings 8
Preparation time 30mins
Cooking time 240mins

Preparation

Step 1

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, beef broth 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. Add the wine after 1 1/2 hours and turn over roast. Braise for about 3 to 3 1/2 hours total, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by half of the vegetables. Puree the remaining vegetables and pot juices for the gravy.