Italian Style Pot Roast

I'm still searching for the perfect pot roast recipe. I made this recipe last night and it was delicious, although not a traditional roast. So my search for a traditional pot roast continues but this one as a variation was stellar. I definitely will be making it again. I think I will try it in my slow cooker next time. In making this pot roast, I started out with Tyler Florence's recipe but ended up making it Italian style when I realized my can of crushed tomatoes had basil in it. I had the other fresh herbs but didn't think they would go as well with the basil so I left them out. Sorry, I don't have a picture. I actually went out for dinner with friends last night and left this for my husband. I managed to sneak a taste but didn't get a picture. Below is the recipe with my adaptations.

Pot Roast with Vegetables
Recipe as Adapted from Tyler Florence

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes (I used a 28 oz can of crushed tomatoes with basil)
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
I added 4 Russet Potatoes peeled and cut into quarters
I also added about a tsp of dried oregano
2 celery stalks, sliced (I omitted)
1 cup button mushrooms, stems removed and sliced in half (I omitted)
2 sprigs fresh rosemary (I omitted)
4 sprigs fresh thyme (I omitted)
2 bay leaves


Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. 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.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.