This braised pot roast is melt-in-your-mouth tender, incredibly flavorful with veggies and fresh herbs. Braising makes inexpensive cuts incredibly tender and perfumes the house beautifully on cold days.
1: Season all sides of the beef with salt and pepper.
2: In a large Dutch oven, heat olive oil over medium high heat.
3: Brown the meat on all sides to get a nice crust, then remove the meat from the pot and set aside.
4: Add onion, garlic, celery, and carrot to the drippings in the pot and sweat for 2-3 minutes.
5: Add red wine to deglaze the pan by scraping up the bits.
6: Add canned crushed tomatoes, Worcestershire sauce, beef broth, rosemary, bay leaves, and thyme.
7: Add the meat back to the pot along with sliced mushrooms.
8: Cover the pot, reduce heat to low, and braise for about 3 hours, basting every 30 minutes.
9: Mix cornstarch and water in a small bowl until smooth, then add to the gravy and simmer for 10 minutes to thicken.
10: Slice or shred the beef, arrange on a platter, and pour gravy over. Serve over egg noodles or mashed potatoes.
