Recipe Thursday....Back to the normal day...

Over the weekend, the husband and I went grocery shopping. $150 later we had food for the week and a bunch of other necessities. Save Mart was having a kick ass deal on meat, so we got ground turkey for chili, chicken drumsticks, ground beef and a pot roast. Sunday night we decided that Monday we'd make the pot roast. I checked out this Tyler Florence video and recipe. It turned out wonderfully!!! Please feel free to try it because it's wonderful.

Pot Roast with Vegetables

Recipe courtesy Tyler Florence

Ingredients

* 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 can crushed tomatoes
* 1 cup water or wine (we used a shiraz)
* 2 yellow onion, halved
* 2 garlic cloves, chopped
* 1 bunch baby carrots
* 2 celery stalks, sliced
* 1 cup button mushrooms, stems removed and sliced in half
* 2 sprigs fresh rosemary
* 4 sprigs fresh thyme
* 2 bay leaves

Directions

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.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.