A Tribute To Mom'S Pot Roast

• 4 pounds beef chuck roast piece
• salt
• pepper
• 3 tablespoons olive oil
• 1 can chopped tomatoes
• 1 can water
• 2 spanish onions quartered
• 2 garlic cloves chopped
• 1 handful baby carrots
• 2 stalks celery cut in thirds
• 1 cup portabello mushrooms baby, halved
• 1 teaspoon rosemary dried
• 1 teaspoon thyme leaves dried
• 2 bay leaves

1. Heat olive oil in large Dutch oven or heavy pot over medium-high heat.
2. Generously sprinkle salt and pepper on both sides of meat.
3. Add meat to pot and brown on both sides.
4. Pour can of tomatoes into pot and fill can with warm water and add to pot.
5. Lower heat to medium.
6. Add vegetables and herbs and cover.
7. Bring to boil and reduce heat to low.
8. Cook for 2-3 hours until fork tender, checking occasionally.

beef chuck, salt, pepper, olive oil, tomatoes, water, onions, garlic, handful baby carrots, stalks celery, portabello mushrooms, rosemary, thyme, bay leaves

Taken from www.yummly.com/recipe/A-Tribute-To-Mom_s-Pot-Roast-1643995 (may not work)