Pot roast can be made with chuck roast, brisket, top round or bottom round. It is a great meal to cook because it virtually cooks itself. I have a few different recipes for pot roast on the site. This one is made with top round and is very simple to make. It is loaded with flavor so make extra amounts so that you can enjoy left overs!
3 to 4 pounds top round roast
1 large yellow onion – thinly sliced
2 garlic cloves – minced
1 medium bell pepper – thinly sliced
3 large carrots – sliced
2 medium tomatoes – peeled, seeded and diced
2 tsp dried thyme
1 tsp dried oregano
1 bay leaf
6 cups beef broth
Olive oil/ Salt/ Pepper
Rinse and pat dry the meat. Season generously with salt and pepper.
Heat a braising pan with some olive oil. Add the meat to the pan when the oil is really hot and brown it evenly on all sides. Remove from pan and set aside.
Add a little more oil to the pan if necessary. Add the onions and scrape the brown bits from the pan. Cook the onions until lightly browned and soft – about 10 minutes.
Add the garlic and cook for a couple minutes, stirring often. Add the thyme and oregano. Mix well. Add the peppers, carrots and tomatoes. Cook for 4 to 5 minutes, stirring occasionally. Season with salt and pepper. Add the bay leaf.
Return the browned beef into the pan. Add the broth and bring to a boil. Reduce the heat and simmer for approximately 2 hours – until meat can be pulled apart with a fork. Serve with rice or potatoes.