Shelly's Recipe

POT ROAST

Category: Roasts/Tenderloin - Beef

1/4 cup olive oil
2 1 lb beef roasts (or one 2 lb roast cut in half)
3 carrots and celery ribs, peeled and cut into large pieces
1 large yellow onion, cut into large pieces
2 large potatoes, peeled and cut into large pieces
1/4 cup whole garlic
2 large tomatoes, chopped
2-3 cup low-sodium beef broth
1 tbsp fresh thyme, chopped
salt and pepper to taste

In a large braising pan on medium-high heat, add oil. Add the beef roasts and brown on all sides. Remove the roasts from the pan and set aside.

Add carrots, celery, onion, potatoes and garlic to the pan and saute until lightly brown, then remove the vegetables from the pan and set aside.

Return the beef roasts to the pan, add tomatoes, beef stock and thyme, cover and cook on low heat for one hour. Add reserved vegetables and cook an additional 30 minutes (add a little more broth if needed). Remove from heat and let rest, covered, for 20 minutes. Season to taste and serve.