Diane Morrisey on Instagram

“This braised pot roast is melt in your mouth tender, incredibly flavorful with veggies and fresh herbs, and super easy to put together.”.


1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Salt and pepper 
1/4 cup olive oil
8 carrots peeled and cut into chunks 
4 celery stalks sliced 
1 large onion, halved and sliced thin 
4 cloves garlic chopped 
1 cup red wine (Start with 1/2 cup. This may be enough.)
1 cup canned crushed tomatoes
1 cup beef broth (or plain filtered water)
2 cups sliced mushrooms
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Season all sides of the beef with salt and pepper. 
In a large Dutch oven or other heavy pot that has a tight cover, heat oil over medium high heat. Brown the meat on all sides, taking the time to get a nice crust on all sides. When you have a good crust, remove the meat from the pot and set aside. 
To the drippings, add onion, garlic, celery and carrot. Let sweat for 2-3 minutes. When slightly soft, add the wine and deglaze the pan by scraping up the bits. Add the tomatoes and broth, rosemary, bay leaves and thyme. Check for seasoning. Add the meat back to the pot along with the mushrooms. 
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 and falling apart.

Optional: In a small bowl, mix 2 tbls of cornstarch with 2 tbls of water until smooth. Add to the gravy and let simmer for 10 minutes to thicken the sauce. Slice or shred the beef, arrange on a platter and pour gravy over. Sprinkle with chopped parsley.

Note: Taste gravy for additional salt and pepper, if needed.