Mom's Pot Roast
|Vegetable oil||1 Tablespoon|
|Boneless beef chuck cross rib pot roast/Boneless chuck eye roast||4 Pound, trimmed (1 Piece)|
|Coarsely chopped onions||12 Ounce (1 Piece)|
|Carrot||1 , coarsely chopped|
|Stalk celery||1 , coarsely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Crushed tomatoes||15 Ounce (1 Can)|
|Canned chicken broth/Old fashioned chicken broth||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Ground black pepper||1⁄4 Teaspoon|
1. Preheat oven to 350°F. In nonreactive 5-quart Dutch oven, heat oil over high heat until very hot. Add roast and cook until browned on all sides, about 8 minutes. Transfer roast to plate.
2. Add onion, carrot, and celery to Dutch oven; cook, stirring, over medium-high heat until lightly browned, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 20 seconds. Return roast to Dutch oven; add tomatoes, broth, salt, thyme, pepper, and bay leaf; heat to boiling. Cover and place in oven. Bake, turning roast once, until roast is tender, about 3 hours.
3. When roast is done, transfer to large platter and keep warm. Discard bay leaf. Skim and discard fat from liquid in Dutch oven. Transfer half of vegetables and liquid to blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour pureed mixture back into Dutch oven and stir until combined; heat to boiling. Cut meat into thin slices and serve with the vegetables and sauce.