Pot Roast
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 1 lb small red potatoes, quartered 2 red onions, quartered 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 Instructions 1. On a plate, season all sides of the beef with a fair amount of kosher salt and black pepper. 2. In a large Dutch oven or other heavy pot that has a tight-fitting lid, heat 2 tablespoons of the olive oil over moderately high heat. Add the beef chuck roast. 3. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. 4. Scatter the potatoes, onions, garlic, carrots, celery, mushrooms, rosemary, thyme, and bay leaves around the pot roast. Season with salt and pepper and drizzle with the remaining tablespoon of oil. 5. 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. Discard bay leaves. 6. Slice the pot roast and arrange on a platter surrounded by the vegetables. Serve with the pot juices. Kindness is the language which the deaf can hear; and the blind can see. ~Mark Twain - - - - - - - - - - - - - - - - - - - --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
