1 3 -4 pound beef chuck roast
Salt and pepper
3 tablespoons olive oil
(1) 14-ounce can crushed tomatoes
1 cup water
2 onions, peeled and halved
2 cloves garlic, peeled and chopped
1 cup baby carrots
2 celery stalks, sliced
1 pint mushrooms, cleaned and tips of stems removed
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
Season all sides of the beef with salt and pepper. In a large Dutch Oven or heavy pot, heat 2 tablespoons of the oil over medium heat. Brown the meat on all sides. Pour in the tomatoes and water. Scatter the vegetables and herbs around the meat. Taste and season again, if necessary. Drizzle remaining oil on top. Cover the pot and reduce the heat to low. Braise for about 3 hours, while basting every 30 minutes with pan juices. Slice the pot roast and serve with vegetables.
