-
1
Preheat the oven to 275u00b0F.
-
2
Cut the onion into 1-inch thick half-moons. Chop the carrots into 1-inch pieces. Quarter the mushrooms. Remove the garlic cloves from the skins and smash with the back of a knife.
-
3
Spray a dutch oven or oven-safe pot with nonstick cooking spray; place over medium-high heat.
-
4
Pat the beef dry with paper towels, then place it on a large plate and coat on all sides with salt and black pepper.
-
5
Add the beef to the pot. Sear for 2 minutes without moving, until browned. Flip the beef and sear an additional 2 minutes on the opposite side.
-
6
Remove the beef from the pot and transfer to a large plate.
-
7
Remove the pot from the stove and spray once more with nonstick cooking spray. Return the pot to the heat. Add the onions, carrots and mushrooms. Cook, while stirring occasionally, for 3-4 minutes, until lightly browned. If the vegetables begin to stick add a splash of chicken broth.
-
8
Slowly pour the chicken broth into the pot, gently scraping up any browned bits from the bottom. Return the pot roast to the pot and add the thyme and rosemary. Pour the crushed tomatoes over the meat.
-
9
Remove the pot from the heat and cover.
-
10
Roast for 3 1/2-4 hours on the middle rack of oven, until the meat is extremely tender and easily shredded with a fork.
-
11
Check to see that pot roast is done. Remove from oven or add time as needed.
-
12
Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the mushrooms and carrots from the pot, and arrange over the pot roast. Serve.
