Pot Roast

roast suitable for braising
olive oil
beef stock
carrots
onions
green beans
mushrooms
salt
pepper
bay leaf
herbes de provence

1 Use a thick-bottomed covered pot such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Herbes de Provence all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

2 When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the carrots to sit on top of the onions. Set the roast on top of the onions and carrots. Scatter the mushrooms & grean beans around the roast. Add 2 cups of stock. Add the bay leaf. Cover.

3 Cook at 325 degrees for 2 1/2 - 3 hours.

Serving Size: makes 8 servings (4 oz of meat with vegetables)

Number of Servings: 8

Recipe submitted by SparkPeople user ZAKJADEREX.