Pot Roast - Tyler Florence style

I'll start by saying that I've never been a big fan of pot roast. We had it a lot growing up and its just never been one of my favorites, maybe because I usually gravitate towards fresher tasting foods than dishes that cook all day.

So when Joe requested it the other night (is it just me or do guys like pot roast way more than girls?), I reluctantly agreed and found a Tyler Florence recipe online. I really like his recipes from Tyler's Ultimate for classic dishes.

Well, it turned out really good and Joe loved it. I liked it too, but I think I still feel the same way about pot roast! Just not my favorite thing in the world.

I followed this pretty closely but did let it simmer for about a half hour longer than it said. It actually could have cooked longer so the meat fell apart more. After reading FN reviews (which I should have done before!), other reviewers said the same thing. I'll probably let it go for 5 hours the next time Joe requests it.

I served mine over mashed potatoes.

Poor veggies - about to get the sh*t cooked out of them

Source: Food Network, 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
• 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.