BRAISED POT ROAST WITH VEGETABLES

BRAISED POT ROAST WITH VEGETABLES image

Categories Beef

Yield 8

Number Of Ingredients 11

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 cup chicken stock
Â¾ cup white wine vinegar or sherry vinegar
1 onion
3 carrots, sliced
2 celery stalks, sliced
4 sprigs fresh thyme
6 yellow potatoes
Dried prunes

Steps:

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 3 tablespoons of the oil over moderately high heat. Brown the meat on both sides about 5 minutes, taking the time to get a nice crust on the outside. Pour in the chicken stock and vinegar. 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. At least half hour add prunes. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.