This is one of my favorite recipes. It takes a bit of time, but it is quite easy and always comes out tasting rich and tender.
2-3lb chuck roast (aka English roast)
2 tbsp oil (I prefer canola)
1 28oz. can crushed tomatoes with sauce
8oz fresh mushrooms, sliced
1 large onion, cut into quarters
3-4 stalks of celery, cut into large pieces
8oz. baby carrots
Kosher salt
fresh black pepper
2 bay leaves
0.5 tsp dried thyme
0.5 tsp rosemary
Remove the roast from the fridge about an hour or so before cooking to allow it to come to room temperature. Trim the excess fat from the side of the roast, and season liberally with salt an pepper. Heat the oil in a large skillet that has a tight fitting lid. Sear the roast on all sides, getting a nice crust on all sides. Remove skillet from heat, and deglaze by adding the whole can of crushed tomatoes. Add the rest of the ingredients, cover, and place back on the heat, allowing it to come to a simmer. Baste the roast once in a while, and let cook until the meat is fork tender (at least 4 hours). Remove the bay leaves, and serve.
