Pot Roast with Root Vegetables
Serves 8
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 cup canned crushed tomatoes
1 cup water (I prefer to use low-sodium beef broth or dry red wine)
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced (I use 1 bag of baby carrots)
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
2) After browning beef on all sides, remove roast from dutch oven, and place in slow cooker. Add 1 teaspoon olive oil to dutch oven and return pan to medium high heat. Add carrots (1 package baby) and mushrooms, cook until softened, about 5 to 7 minutes.
3) Remove browned vegetables from skillet and place in slow cooker insert. Add 1 cup of beef stock (substituted for the cup of water) and crushed tomatoes to skillet as to deglaze the pan by bringing the broth to a simmer and scraping up any browned bits. Pour liquid into slow cooker adding the onions and four quartered potatoes.
4) Make sure to scatter the vegetables and herbs around the pot roast, season with salt and pepper. Drizzle with the remaining tablespoon of oil. Cook the pot roast on low for 4 to 5 hours, until the beef is fork tender.
Serves 8
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 cup canned crushed tomatoes
1 cup water (I prefer to use low-sodium beef broth or dry red wine)
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced (I use 1 bag of baby carrots)
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1) 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.
2) After browning beef on all sides, remove roast from dutch oven, and place in slow cooker. Add 1 teaspoon olive oil to dutch oven and return pan to medium high heat. Add carrots (1 package baby) and mushrooms, cook until softened, about 5 to 7 minutes.
3) Remove browned vegetables from skillet and place in slow cooker insert. Add 1 cup of beef stock (substituted for the cup of water) and crushed tomatoes to skillet as to deglaze the pan by bringing the broth to a simmer and scraping up any browned bits. Pour liquid into slow cooker adding the onions and four quartered potatoes.
4) Make sure to scatter the vegetables and herbs around the pot roast, season with salt and pepper. Drizzle with the remaining tablespoon of oil. Cook the pot roast on low for 4 to 5 hours, until the beef is fork tender.
5) Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
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