Follow these steps for perfect results
Roast (beef or veal)
whole
Flour
for coating
Salt
to taste
Black pepper
to taste
Vegetable oil
for browning
Onions
sliced into rings
Canned tomatoes
with juice
Thyme
dried
Bay leaf
whole
Coat the roast with flour, salt, and pepper.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Brown the roast on all sides for about 10 minutes per side.
During the last 5 minutes of browning, add the sliced onions to the pot.
Add the canned tomatoes (with juice), thyme, and bay leaf to the pot.
Crush the tomatoes with a cooking spoon to release their juices.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and simmer for 2 hours, or until the roast is tender.
Expert advice for the best results
For a richer flavor, add a splash of red wine before simmering.
Serve with mashed potatoes or roasted vegetables.
Add carrots and potatoes during the last hour of cooking for a complete meal.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve the pot roast in a shallow bowl, topped with some of the cooking liquid and garnish with parsley.
Mashed potatoes
Roasted carrots
Green beans
Pairs well with the rich beef flavor.
Earthy and malty notes complement the dish.
Discover the story behind this recipe
Comfort food staple in American cuisine.
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