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Simple, Make Ahead Pot Roast

Simple, Make Ahead Pot Roast

I saw Tyler Florence (one of my favorite chefs) teach a bunch of school kids how to make this on television. It looked so good that I made it for some friends and their very young children. We all loved it! The carrots were so soft the kids ate them up. And the meat shredded so easily that even the toddlers could eat it without trouble.  Look for a good cut of chuck roast with some marbling. It makes all the difference when it comes to flavor. If you love your crock pot, just brown the meat on the stove and throw it in your crock pot in the morning. 


3-4 lbs beef chuck roast, trimmed of excess fat

kosher salt and freshly ground pepper

3 tbsp olive oil

1 cup canned crushed tomatoes

1 cup water

2 red onions, halved

2 cloves garlic, minced

8 carrots, peeled and sliced 1/2" thick

2 celery stalks, sliced 1/2" thick

1 cup button mushrooms, stems removed

4 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves



Season all sides of the beef with a fair amount of salt and pepper. 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. Add 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.

Remove the pot roast from the pan, allowing it to cool for a few minutes. Slice the pot roast and arrange on a platter surrounded by the vegetables. Serve with the pot juices. If serving the next day, allow the meat to cool, then cover and refrigerate. The next day, scrape off any fat that has risen to the surface and discard it before reheating over low heat.

Amanda Haas is a cookbook author, cooking video host, and the founder of  One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget.  Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English , is now available on  Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the fall of 2012.

Image Source: Courtesy of A. Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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