Pot Roast with Vegetables

Mmm…yet another recipe that makes me love cooler weather! This was my first time trying this recipe, and it was so good. I paired this meal with thyme roasted carrots and mashed potatoes…M was bummed that the rolls I made for S’s friendship feast weren’t part of the meal but I will make sure to make some next time. This roast has great flavor and the gravy created while it braised for three hours was perfect for spooning over the mashed potatoes. A couple of notes for next time – I added one pound of button mushrooms half way through cooking so they wouldn’t become too mushy, and I will add less water next time. Also, for the mashed potatoes I cooked up almost four pounds of Yukon gold potatoes then mixed them with four ounces of cream cheese, a few tablespoons of butter and a splash of half and half. Everyone enjoyed this and I think the flavor is so much better than the average crock pot recipe I have tried in the past. Thanks for reading, enjoy!

Pot Roast with Vegetables Ingredients – adapted from Tyler Florence

  • 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 – 28 ounce can crushed tomatoes
  • 1 cup water (*next time I will use 1/2 cup)
  • 2 yellow onion, halved
  • 2 garlic cloves, chopped
  • 1 bunch baby carrots
  • 2 celery stalks, sliced
  • 1 cup button mushrooms, stems removed and sliced in half
  • 2 sprigs fresh rosemary (*I used dried)
  • 4 sprigs fresh thyme
  • 2 bay leaves

Directions –

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.


4 thoughts on “Pot Roast with Vegetables

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