Oven-roasted Pot Roast With Vegetables

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 (3 -4 lb) beef roast (i used bottom round)
• 2 onions, chopped
• 8 ounces button mushrooms, quartered (i use cremini)
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 (15 ounce) can tomato sauce
• 2 sprigs rosemary (1 teaspoon dried)
• 4 sprigs thyme (2 teaspoons dried)
• 2 bay leaves
• 3 stalks celery, chopped
• 9 red potatoes, halved and quartered
• 6 carrots, peeled and chopped roughly 1 inch long
• 2 teaspoons salt
• 1 teaspoon ground pepper

Recipe

• 1 preheat oven to 300 degrees. heat oil in a 12-inch skillet over medium-high heat. season roast with salt and pepper and add to the skillet. brown on all sides before transferring it to a large roasting pan.
• 2 add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. toss in the garlic and cook until fragrant, 15 – 30 seconds.
• 3 pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. stir in the salt and pepper.
• 4 add the rosemary, thyme, and bay leaves to the roasting pan with the roast. arrange the potatoes, carrots, and celery around the meat in the pan.
• 5 pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
• 6 cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. cook until a fork easily slides into the meat, about 3 to 3 ½ hours. remove sprigs and bay leaves before serving.