- 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 red onions, halved 2 garlic cloves, chopped
- 8 carrots, sliced 2 celery stalks, sliced 1 cup button mushrooms, stems removed 2 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. 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.