Ingredients
- 4 lbs. beef chuck roast, trimmed of excess fat
- kosher salt and freshly ground pepper
- 2 tbsp. olive oil
- 1 15-oz. can crushed tomatoes
- 1 cup water
- 2 red onions, halved
- 2 cloves garlic, smashed
- 6 carrots, peeled and sliced 1/2" thick
- 2 celery stalks, sliced 1/2" thick
- Assorted fresh herbs: I like a few sprigs of rosemary, thyme, flat leaf parsley, and a few bay leaves, but you can use whatever you like.
Preparation
One hour before cooking, take the meat out of the fridge, rinse it and pat it dry with paper towels.
When you’re ready to start cooking, season the meat on all sides with a fair amount of salt and pepper. In a large Dutch oven or heavy bottomed stockpot, heat the olive oil over moderately high heat. Brown the meat on all sides, about 3-4 minutes per side. Pour in the tomatoes and the water. Tuck the vegetables and herbs in around the meat. Cover the pot, bring to a simmer, then reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Remove the pot roast from the pan, allowing it to cool for a few minutes. Slice the pot roast and arrange on a platter surrounded by the vegetables, keeping enough aside to puree or shred for your child. Serve with the juices from the pot.
If you’re serving the meat the next day, allow the meat to cool, then cover and refrigerate. The next day, scrape off any fat that has risen to the surface and discard it before reheating over low heat.
When you’re ready to start cooking, season the meat on all sides with a fair amount of salt and pepper. In a large Dutch oven or heavy bottomed stockpot, heat the olive oil over moderately high heat. Brown the meat on all sides, about 3-4 minutes per side. Pour in the tomatoes and the water. Tuck the vegetables and herbs in around the meat. Cover the pot, bring to a simmer, then reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Remove the pot roast from the pan, allowing it to cool for a few minutes. Slice the pot roast and arrange on a platter surrounded by the vegetables, keeping enough aside to puree or shred for your child. Serve with the juices from the pot.
If you’re serving the meat the next day, allow the meat to cool, then cover and refrigerate. The next day, scrape off any fat that has risen to the surface and discard it before reheating over low heat.
Tyler Florence’s version for the Food Network
This is going to be so yummy! Love slow cooker recipes for the easiness of being able to do your house chores and cleaning and having more time to spend with your baby.I also work again tonight last shift then off for 3 whole days yippi! but it does help in that instance too because there are never enough hrs for everything in a day and especially a good supper for everyone.
I am still calling for that other at home business so you guys should definetley check it out as it is good for a little extra cash and your not selling anything so it is easy and I only do it for 1-2 hrs on my days off. Anyhow check it out the link looking wont hurt! http://brighterfutures.
Ok so everyone I hope you do try this yummy super delicious recipe! I hope you also have a great Tuesday evening with your families or pets and I will get back in touch tomorrow, yeah if you catch on I am trying to update daily now with new and interesting ideas for what I have been doing with Abel. x0x0 -
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