ALL RECIPES

Pot Roast with Potatoes & Carrots

Ingredients:

  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
  • 2 cloves garlic, minced
  • 2 cups beef broth

Directions:

  1. Preheat the oven to 325 degrees.
  2. Season the chuck roast with Kosher salt, pepper, and thyme.
  3. Heat canola oil in a pan until rippling and hot. Brown the roast deeply for 4-5 minutes on each side (alternatively, you can brown it in your slow cooker).
  4. Add carrots, potatoes, garlic, and beef broth. Cook for 3 – 3 ½ hours.
  5. Serve warm!

Enjoy this delectable pot roast with perfectly seasoned vegetables for a hearty meal!

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