Beef Pot Roast with Vegetables

Beef Pot Roast with Vegetables
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Category: main dish


1 3-4 lb. beef chuck roast, trimmed of excess fat
salt and freshly ground black pepper
3 Tbsp. extra virgin olive oil
1 (14 oz.) can crushed tomatoes (I used fire-roasted)
1 cup water
2 yellow onions, thickly sliced
2 large cloves garlic, chopped
2 celery stalks, sliced
carrots, peeled and chopped (as many as you can fit in the pot)
Yukon gold potatoes, chopped (as many as you can fit in the pot)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves


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Added 3 years ago by:
Carol Morley Carol Morley
     116 recipes
13 people cheffed this recipe
Sharon GormanTodd ClemensSashy Latoya Williams FonsecaLinda le RicheMarie-line BrancheTracy Miller-HeasleyJennifer ScottPrecious LaraAndrea Leps MayoKristin Smith Keck TaylorGloria McCartyStephanie Brooks HawkinsCarol Morley
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