Beef Pot Roast with Vegetables

Beef Pot Roast with Vegetables

INGREDIENTS

1 3-4 lb. beef chuck roast, trimmed of excess fat

salt and freshly ground black pepper

3 Tbsp. extra virgin olive oil

1 (14 oz.) can crushed tomatoes (I used fire-roasted)

1 cup water

2 yellow onions, thickly sliced

2 large cloves garlic, chopped

2 celery stalks, sliced

carrots, peeled and chopped (as many as you can fit in the pot)

Yukon gold potatoes, chopped (as many as you can fit in the pot)

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

DIRECTIONS

1. Heat 2 Tbsp. olive in a large heavy-bottomed pot or dutch oven over medium-high heat. Season beef with a generous sprinkling of salt and pepper. Sear the beef on all sides in the preheated pan, forming a nice brown crust on the outside.

2. Pour in the tomatoes and water. Add the onion, garlic, celery. Scatter the remaining vegetables and herbs around the pot. Season with salt and pepper and drizzle with the remaining Tbsp. of olive oil.

3. Cover the pot and reduce the heat to low. Continue cooking 3-4 hours, basting every 30 minutes or so with the pan juices, until the beef is fork tender. Place beef on a platter surrounded by the vegetables. Slice and serve with the pot juices on the side.

Serves 6-8.

Recipe Source: Heavenly Recipes