Recipe Type: Supper
Serves: 6
This oven-baked pot roast recipe comes with much flavor and satisfaction.
Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 pounds beef chuck, trimmed of fat
• Sea salt and pepper
• 2 onions, sliced
• 4 carrots, sliced
• 2 celery stalks
• 1 pound red tomatoes, cut in half
• 2 teaspoons thyme
• 4 tomatoes, diced

Instructions

1. Heat the oil in a large dutch oven over medium heat. Add the beef and cook till browned. Season to taste. Remove the vegetables from the pan.
2. Add the meat back to the pan and put the vegetables on top. Add the diced tomatoes and a little water. Cover and back at 350 degrees for about 1 hour.

 
Notes

Complexity: Very easy