Good afternoon, I are going to share those Again looking for a braised pot roast with vegetables recipe that is appetizing How to preparing it is very not difficult. Just need patience and persistence. So that braised pot roast with vegetables has aroma and taste that can to arouse appetite.

In order for the taste of braised pot roast with vegetables, you need to pay attention start from the type of ingredients, then selection of ingredients that are good until how to process and serve it. No need Confused if want prepare braised pot roast with vegetables delicious as long as you know the trick and how to make this dish can be serving very special.

Ingredients and seasonings required for prepare

1. Prepare 1/2 tsp Stonemill Essentials Iodized Salt, to taste
2. Prepare 1 tsp Stonemill Essentials Ground Black Pepper, to taste
3. Prepare 3 tbsp Carlini Pure Olive Oil, divided
4. Use 1 cup Happy Harvest Crushed Tomatoes
5. Prepare 1 cup Chef's Cupboard Chicken Broth
6. Use 2 clove garlic
7. Prepare 8 carrots
8. Prepare 2 celery, sliced
9. Take 7 red potatoes, quartered
10. Prepare 2 springs fresh rosemary
11. Use 4 springs fresh thyme
12. Prepare 2 Bay Leaves

Return the roast to the pot and cover the roast with broth and vegetables. Bring it to a low simmer. Cover with a large piece of parchment paper, pressing down so it nearly touches the meat and put the lid on. The edges of the paper will overhang the pot a few inches.

How to make:process 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.
5. Done and ready to serve!

Put can of tomatoes and juice in pot. Set stove so it slowly simmers the pot - med-low to low. If ya like, stud the roast all over with slivers of garlic, by making small slits all over the meat and inserting the garlic into the slits. Next, we'll mix up a flour and seasoning blend that is rubbed all over the roast. Sear it off in oil a hot Dutch oven until it's nice and browned on all sides.

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