A Tribute To Mom's Pot Roast
By: Joann S.
Published: Monday, January 31, 2011 - 7:21am

Ingredients




4 pounds piece Beef Chuck Roast
Salt and Pepper
3 tablespoons Olive Oil
1 can chopped Tomatoes
1 can Water
2 Spanish Onions, quartered
2 Garlic cloves, chopped
Handful of Baby Carrots
2 stalks Celery, cut in thirds
1 cup baby Portabello Mushrooms, halved
1 teaspoon Rosemary, dried
1 teaspoon Thyme leaves, dried
2 Bay leaves

Preparation

1 Heat olive oil in large Dutch oven or heavy pot over medium-high heat. Generously sprinkle salt and pepper on both sides of meat. Add meat to pot and brown on both sides. Pour can of tomatoes into pot and fill can with warm water and add to pot. Lower heat to medium. Add vegetables and herbs and cover. Bring to boil and reduce heat to low. Cook for 2-3 hours until fork tender, checking occasionally.