Dreamy's Delights

It's all about the food!

Oven Baked Pot Roast

on May 28, 2013

Jene and have I have been eating a lot of chicken and pork lately. I had a craving for some beef. So in addition to the 5 lbs of hamburger, I also got a couple of nice London Broil steaks. I got a rough idea from another source but then turned it into something completely different. Now, you’ll notice that the title of the post says “pot roast.” That’s because we decided that london broil is really much too lean for this sort of long cooking period. The flavor was there but the meat was really dry. So this would be perfect with a tough fatty cut like chuck roast.

Recipe

3-4 lbs of Chuck Roast

1 28oz can of San Marzano (or stewed) tomatoes – I used San Marzano because I could

6 cloves garlic minced

1 large onion chopped

several fresh sprigs lemon thyme (you can use normal thyme)

4-5 large fresh basil leaves torn into pieces

4 large celery stalks chopped

4 large carrots chopped

1 – 1.5 lbs crimini mushrooms quartered

Preheat the oven to 350F. Place the london broil in the bottom of the pan, season with a bit of salt and pepper. I laid the springs of thyme directly on the meat. Pour the tomatoes over the steak. The San Marzano tomatoes were whole in the can so I broke them up with my hands a bit. I sprinkled in the torn basil, minced garlic, chopped onion, celery, carrots and mushrooms. Total cooking time is about 2.5-3  hours (possibly longer, you want the meat fork tender).

Post eating note: Don’t bother with the basil until the very end. The flavor is too delicate for this long of a bake. Sprinkle it over the dish about 15 minutes before you pull it out of the oven.

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