Ingredients
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1 (3 -4 lb) beef chuck roast, trimmed fat (3-4 pounds)
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kosher salt
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black pepper, freshly ground
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3 tablespoons olive oil
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1 (28 ounce) can crushed tomatoes
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1 cup water
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2 garlic cloves, chopped
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1 bunch baby carrots
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2 celery ribs, sliced
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2 sprigs fresh rosemary
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4 sprigs fresh thyme
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2 bay leaves
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2 yellow onions, halved
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1 cup button mushroom (stems removed and sliced in half)
Instructions
- 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.