Braised Pot Roast


Braised Pot Roast
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 cup canned crushed tomatoes
1 cup water
2 white onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
6 tsp. pepper
6 tsp. garlic powder
6 tsp. smoked paprika
1 tbsp. Italian seasoning
2 tbsp. salt
2 tbsp. brown sugar

Directions
Season all sides of the beef with a fair amount of the seasoning. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Enjoy!

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