"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Braised Pot Roast with Vegetables Recipe

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This recipe for Braised Pot Roast with Vegetables, by , is from Calico Kids and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Morse Family
Added: Friday, April 13, 2007

Category:
Category:

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 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

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

 

 

 

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