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Pot Roast with Vegetables Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (3 to 4 lb.) beef chuck roast, trim off fat
Salt and pepper
3 Tbsp. olive oil, divided
1 can crushed tomatoes
1 cup beef broth
4 or 5 carrots, sliced
2 or 3 large potato, cut in pieces
1 onion, chopped
1 cup mushrooms, sliced
2 cloves garlic, chopped
Directions:
Directions:
Season all sides of beef with salt and pepper. In a large Dutch oven or heavy pot that has a tight cover; heat 2 Tbsp. of the oil over moderately high heat. Brown the meat on all sides to get a nice crust on the outside. Add tomatoes and beef broth. Arrange the vegetables around the pot roast, season with salt and pepper. Drizzle the remaining oil. Cover the pot and reduce the heat to low. Braise for about 3 to 4 hours basting when necessary with pan juices, until the beef is fork tender.

 

 

 

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