A Tribute To Mom's Pot Roast


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


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.


4 servings


Monday, January 31, 2011 - 7:21am


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