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Pot Roast
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 2 cups | carrots |
| 1 cup | celery |
| 1 cup | mushrooms |
| 2 large | onions |
| 2 | garlic cloves |
| 1 chuck roast, or other cut | |
| 1 sprig | rosemary |
| 1/2 bunch | fresh thyme |
| 1 can | tomatoes |
| 1 cup | water |
Cut vergetables in large chunks, cut garlic cloves in half. Sear meat in olive oil, and sprinkle with sea salt and ground pepper. Place in roasting pan, and put vegetables around. Add can of tomatoes on top, with rosemary and thyme. Put 2-3 bay leaves on top to be removed later. Pour on water. roast for several hours on low until meat is cooked and vegetables tender. Remove bay leaves.
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