Thursday Night Recipe

Mmm...Comfort Food!

Pot Roast and Vegetables - save the leftover pot roast for another meal
*This recipe is from the show "Tyler's Ultimate" with Chef Tyler Florence.*



Ingredients
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
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

1)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.
2)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.
3)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.
4)Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.



Mashed Potatoes - save 1/2 the mashed potatoes for another meal.
8 medium potatoes, chopped into 1 1/2" pieces
3 Tbls butter
1/4-1/2 cup milk, or more if desired

1)Put the potatoes in a large pot, cover with cold water. Bring to a boil and boil for 15-20 minutes, until potatoes are very tender. Drain and return to the pot.
2)Mash with a potato masher with the butter and milk until desired consistency is reached.