Braised Pot Roast with Vegetables
Braised Pot Roast with Vegetables

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, braised pot roast with vegetables. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Braised Pot Roast with Vegetables is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Braised Pot Roast with Vegetables is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have braised pot roast with vegetables using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Braised Pot Roast with Vegetables:
  1. Take 1/2 tsp Stonemill Essentials Iodized Salt, to taste
  2. Take 1 tsp Stonemill Essentials Ground Black Pepper, to taste
  3. Prepare 3 tbsp Carlini Pure Olive Oil, divided
  4. Take 1 cup Happy Harvest Crushed Tomatoes
  5. Take 1 cup Chef's Cupboard Chicken Broth
  6. Make ready 2 clove garlic
  7. Make ready 8 carrots
  8. Make ready 2 celery, sliced
  9. Prepare 7 red potatoes, quartered
  10. Prepare 2 springs fresh rosemary
  11. Prepare 4 springs fresh thyme
  12. Get 2 Bay Leaves
Instructions to make Braised Pot Roast with Vegetables:
  1. Season both sides of beef with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over high heat.
  2. Brown the meat on both sides. Add the tomatoes and chicken broth. Scatter vegetables and herbs around the pot roast, season with salt and pepper and drizzle with remaining tablespoon of oil.
  3. Cover the pot and reduce the heat to low. Braise for about three hours, basting every 30 minutes with pan juices, until the beef is fork tender.
  4. Slice the pot roast and arrange on a platter surrounded by the vegetables.

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