I don’t know about you, but we love fall comfort foods like stew, soups and this week’s What’s Cooking Wednesday feature - Braised Pot Roast. It doesn’t look like much but pot roast is simple, easy and tasty which is exactly what I look for in a family friendly recipe.
I braised the roast in my beloved Le Creuset dutch oven. If you’re in the market for one, head over to Homesense/Winners. They have Le Creuset seconds available right now. Be quick though because once they are gone you won’t see them back in the store until next Fall (that’s my guess).
As most of you know by now, I tend to use recipes as a guideline, especially for cooking times for meat and poultry. I hardly follow entree recipes to the T and this one is no exception. I didn’t have mushrooms, red onions, celery or fresh herbs so I just made do with what I did have on hand. The roast still turned out really well and my carnivorous husband had no problem eating seconds and thirds.
Braised Pot Roast with Vegetables
Courtesy of Tyler Florence
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
- 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
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.
Source: Food Network
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