Pot Roast Stew

As the leaves begin to blaze with color, outside temperatures start to fall and radiators clink on, I think about one of my favorite fall staples … homemade soup! The varieties of soups and stews are endless, and experimentation is deliciously satisfying.

Last fall I experimented with cooking a roast for the first time ever. As I added crushed tomatoes and water to the browned meat, I decided that it felt appropriate to transform this dish into more of a soupy stew.

I added additional water and some vegetable broth, and voila—the Pot Roast Stew emerged. Throughout the three-hour braising process, the aromas drifting through the apartment were mouthwatering. “Slicing” the roast was unnecessary, as the meat was so tender it flaked right off the bone. Leftovers are even more delicious once all the flavors have a chance to blend. Serve this stew with a nice crusty baguette for a splendid fall meal.

Pot Roast Stew

1 (3-4 lb) piece of roast, trimmed of excess fat

Kosher salt and freshly ground black pepper

3 T olive oil

1 can crushed tomatoes

>1 c water—I added at least another c of water and 1 c vegetable broth

Yellow onion, halved

>2 garlic cloves, chopped

1 bunch baby carrots

2 celery stalks, sliced

1 c mushrooms

2 sprigs rosemary

Thyme, basil, and bay leaves

Season all sides of the beef with a fair amount of salt and pepper. Heat 2 T of oil over moderately high heat. Brown the meat on all sides, taking time to get a nice crust on the outside. Pour in tomatoes, water, and broth. Scatter vegetables and herbs around the pot roast, season with salt and pepper, and drizzle with remaining T of oil. Cover the pot and reduce heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until beef is fork tender. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with pot juices.

Comments

[Andy LIming]

Christy, This looks great!! Terri is going to make it tonight.

[Terri]

Looks YUMMY.