Beef Pot Roast with Vegetables

February 26, 2010

I’m on my second year of blogging and much longer cooking and this is the first time I’ve ever made a pot roast! I’m slowly overcoming my feat of meat. Or more appropriately I’ll call it ignorance. Fear usually stems from unfamiliarity and that has been the case with me and meat. Back when I began to take an interest in what I was eating, I knew how to defrost a boneless skinless chicken breast (a whole bird- no way!) and grill or bake it. That was about it. Seafood? Scared me to death. And I stayed away from red meat (besides the occasional chunk of ground beef that I could throw in a skillet) because it was bloody and intimidating. I didn’t even know pork tenderloin existed! So as my tastes have broadened and my culinary skills improved, I’ve worked up the courage to conquer a variety of meats. Certain things I have yet to attempt (I’m still nervous to pay top dollar for a fillet mignon that I might ruin), and some I like to think I have mastered.

This recipe came so highly regarded and seemed so simple that I knew I was destined for success. With Tyler Florence’s guidance I managed to turn a huge hunk of beef into a savory and succulent dinner… tender roast beef swimming in a rich beef jus with soft and flavorful vegetables. I stuffed as many carrots and potatoes as I could into my smallish pot. I don’t have a pretty dutch oven. I wish I did. It would work perfectly here. But fancy equipment or not, when vegetables are slow-cooked in juicy beef drippings the result is amazing. The vegetables almost steal the show. And the gravy, speckled with fresh herbs and escaped flecks of beef, poured generously over top the finished sliced meat, will definitely win you over! While I won’t let myself too attached (since a diet should contain only a little red meat), I’m suddenly very fond of roast beef!

Beef Pot Roast with Vegetables

INGREDIENTS

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

DIRECTIONS

1. Heat 2 Tbsp. olive in a large heavy-bottomed pot or dutch oven over medium-high heat. Season beef with a generous sprinkling of salt and pepper. Sear the beef on all sides in the preheated pan, forming a nice brown crust on the outside.

2. Pour in the tomatoes and water. Add the onion, garlic, celery. Scatter the remaining vegetables and herbs around the pot. Season with salt and pepper and drizzle with the remaining Tbsp. of olive oil.

3. Cover the pot and reduce the heat to low. Continue cooking 3-4 hours, basting every 30 minutes or so with the pan juices, until the beef is fork tender. Place beef on a platter surrounded by the vegetables. Slice and serve with the pot juices on the side.

Serves 6-8.

(Adapted from Food Network)

8 thoughts on “Beef Pot Roast with Vegetables

  1. Deb A

    So very delicious. I didn’t use the fresh herbs or celery (didn’t have it on hand) and I stuffed the sliced garlic in the roast. Yum!

    Reply
  2. Carolyn

    Easy and so so delicious! I used a large can of San Marzano tomatoes as that is what I had. Instead of water, I put in a single serving can of V8 juice. I only put in the bay leaves, not the other spices. Absolutely delicious!

    Reply
  3. Bana

    sorry this may seem like a silly question : you sear the meat in a man and then do you transfer it with the veggies in the oven ?

    Reply
    1. Jessie Davis Post author

      Not silly! For this recipe you actually just cook it on the stove. I’m used to oven roasts too, but if you follow the link to the original recipe many people have had success with it this way!

      Reply
  4. Jessie

    Amelia- This would be easy to adapt to a slow cooker! Just follow step 1 to brown the beef on the stove and then transfer the meat to the slow cooker. Add the rest of the ingredients from step 2 and cook until tender (probably 4-5 hours on high or 7-8 on low- it will depend on the size of your roast). Good luck and let me know how it goes!

    I have made filet mignon recently- in fact I think I have two recipes posted for it! You are right it is divine- my absolute favorite cut of beef! I would like to try a whole beef tenderloin at some point though. I just wish it was more affordable!

    Reply
  5. Amelia

    Is there any way to adapt this recipe to a slow cooker / crock pot?
    I just bought one and plan to cook w/ it Saturday – and love your recipes, though I’m scared to go off the guided step by step path!

    Also, you should definitely make a filet mignon, My first meat I ever cooked was for my 2nd date with my boyfriend, bought it at the local butcher, and can’t tell you how amazing it was, and definitely impressed the boy enough that we’ve been together 8 months… to be honest, I think it’s your recipes that keeps it goin 😉

    Thanks!
    Amelia

    Reply

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