Pot Roast with Vegetables
beef, onion, celery, carrots, mushrooms, garlic, thyme, rosemary, bay
Ingredients
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper- 3 tablespoons olive oil
1 can crushed tomatoes- 1 cup water
- 2 yellow onion, halved
- 2 garlic cloves, chopped
- 1 bunch baby carrots
- 2 celery stalks, sliced
- 1 cup button mushrooms, stems removed and sliced in half
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Directions for Pot Roast with Vegetables Recipe
Read the full directions on Food Network