MMMMM!!!!! It’s Pot Roast Day

Pot roast seems to be one of my families favorite meals I have tried several different recipes and have come up with a few that I am going to share with you. I hope ya’ll give them a try and let me know what ya’ll think. I love hearing all your comments so please keep them coming.

 

Pot Roast with Vegetables:

1 (3 to 4 pound)  beef chuck roast, trimmed of excess fat

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1 can crushed tomatoes

1 cup Beef Broth

2 yellow onion, halved

2 garlic cloves, chopped

1bag baby carrots

2 celery stalks, sliced

1 cup button mushrooms, stems removed and sliced in half

2 sprigs fresh rosemary

2 bay leaves

 

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 (at least 8 to 10 minutes each side), taking the time to get a nice crust on the outside. Pour in the tomatoes and the broth. 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 to 4 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.