Pot Roast and vegetables- Tyler Florence Way

By mytastytreasures

Seductively tender , moist juicy pot roast loaded with vegetbales and a tomato based gravy.

Ingredients

• 1 (3 to 4 pound) piece beef chuck
• roast, trimmed of excesss fat
• Kosher Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 (28 oz.)can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes (my
• addition)
• 1 cup water
• 2 yellow onions, halved
• 2 garlic cloves, chopped
• 1 bunch baby carrots
• 2 celery stalks, sliced
• 1 cup button mushrooms, stems removed
• and cut in half
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 Bay leaves

Details

Servings 6

Preparation

Step 1

Season all sides of beef with salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust formed. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper, drizzle with the remaining tablespoon of olive 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.

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