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Pot Roast with Vegetables Recipe

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This recipe for Pot Roast with Vegetables, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Bisnett
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (3-4 Pound) piece Beef Chuck Roast, trimmed of excess fat
Kosher Salt
Freshly Ground Black Pepper
3 Tbs Olive Oil
1 Can Crushed Tomatoes
1 Cup Water
2 Yellow Onion (halved)
2 Garlic Cloves (chopped)
1 Bunch Baby Carrots
2 Stalks Celery  (sliced)
1 Cup Button Mushrooms (stems removed and sliced in half)
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 Tbs 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 the tomatoes and the water. Scatter the vegetable and herbs around the pot roast, season with salt and pepper; and drizzle with remaining Tbsp 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.

Preparation Time:
Preparation Time:
4 Hours
Personal Notes:
Personal Notes:
You can substitute meat with Goat, or Pork also.

 

 

 

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