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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.

Morse Family


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

Season all sides of the beef with a fair amount of salt and pepper. In
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
is fork tender.
Slice the pot roast and arrange on platter surrounded by the
Serve with the pot juices.




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