Try a Little Tenderness

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Classic Pot Roast with Vegetables

Like your mom used to make on Sundays, only more tender.

1. Heat oven to 325 degrees F. Tie a 3- to 3-1/2-pound chuck or round roast with kitchen twine if boneless or not compact. Heat 1 tablespoon canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.

2. Add 6 small quartered potatoes, 2 ribs cut celery, 3 cut carrots, 1 large onion diced, 2 bay leaves, 2 tablespoons Worcestershire sauce, and 1/2 cup beef broth to the pan. Cover and roast in oven until beef is fork-tender, 3 to 3 1/2 hours.

Serves 4 to 6

For a smaller roast, you can also use a covered heavy-bottom casserole.

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