Pot Roast with Vegetables Recipe | Tyler Florence | Food Network

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