T
Terry Pogue
Guest
Braised Pot Roast With Vegetables
Serves 8
Recipe By: Tyler Florence
3 pounds 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 sprig fresh rosemary
4 sprig fresh thyme
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, 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 beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the
vegetables. Serve with the pot juices.
Recipe Summary
Difficulty: Easy
Yield: 8 servings
--
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Please allow several days for your submission to appear.
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Serves 8
Recipe By: Tyler Florence
3 pounds 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 sprig fresh rosemary
4 sprig fresh thyme
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, 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 beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the
vegetables. Serve with the pot juices.
Recipe Summary
Difficulty: Easy
Yield: 8 servings
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/