Old Fashioned Pot Roast
|Beef top round roast/Bottom round roast||1 , trimmed of all visible fat|
|Water||3⁄4 Cup (12 tbs)|
|Canned tomatoes with juice||14 1⁄2 Ounce, finely chopped (1 Can)|
|Dried thyme||1⁄4 Teaspoon|
|Bay leaf||1 Small|
|Baby carrots||1 Pound|
|New potatoes||12 Ounce, halved or quartered|
|Celery stalks||2 , cut into 1 inch pieces|
|Onion||1⁄2 Medium, sliced|
|Minced fresh parsley||1 Tablespoon|
Place the beef on the rack in a broiling pan.
Broil 4" from the heat about 4 minutes on each side or until the surface is browned.
Drain the beef, then pat with paper towels.
Spray a large deep skillet with no-stick spray.
Place the beef, water, tomatoes (with juices), thyme, peppercorns and bay leaf in the skillet.
Bring to a boil, then reduce the heat.
Cover and simmer for 2 hours.
Add the carrots, potatoes, celery and onions.
Cover and simmer over low heat for 45 to 60 minutes more or until the beef and vegetables are tender, adding more water if necessary when the cooking liquid evaporates.
To serve, transfer the beef and vegetables to a serving platter.
Cover with foil to keep warm.
Skim the fat from the cooking juices.
Stir in the parsley.
Bring the juices to a boil.
Boil, uncovered, about 2 minutes or until slightly thickened.
Remove and discard the bay leaf.
Drizzle the juices over the beef and serve.