Pot Roast

 3 Tbsp olive oil

3 lb chuck roast

1 large onion, chopped

2 garlic cloves, chopped

1 tsp fresh rosemary or 1/2 tsp dried

1 tsp thyme or 1/2 tsp dried

2 Tbsp tomato sauce 

4-5 cups beef broth

4 carrots, rough chop

3 ribs celery, rough chop

pearl onions

bay leaf

rosemary and thyme

 

Sear both sides of meat in oil in a heavy large pan on stove top.  Remove seared meat and set aside.  Use the pot to saute onion, garlic and herbs. Deglaze pan by adding broth and tomato sauce. Add back roast to pan.  Cover with foil and put on lid.  Bake in a 350 degrees for 2 1/2 hours.

Take out of oven and add carrots, celery, peal onions, thyme, rosemary and bay leaf.  Put back in oven and cook for 30 more minutes until vegetables are tender.

Recipe:  Farm Stand Kitchen