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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Savory Pot Roast Recipe

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This recipe for Savory Pot Roast is from 3-17 FA BN Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lb. lean chuck roast

2 tbsp. extra virgin olive oil

2 1/2 cups beef broth

1 tsp. rosemary

1 tsp. Italian seasoning

1 tsp. paprika

1 tbsp. garlic powder or 4 cloves minced garlic

5 medium potatoes

Baby carrots

1 medium onion
Directions:
Directions:
1. Trim fat from chuck roast.

2. In a large pot (and I mean large, this pot has to hold all the ingredients!) heat olive oil. Sear the chuck roast, remove, and place on plate with a paper towel to soak up the oil. Rinse out the pot to take all oil out of the pot.

3. Mix beef broth, rosemary, paprika, garlic, and Italian seasoning together.

4. Place roast back into pot, pour spice and broth mixture over pot roast, and heat to boiling.

5. Reduce heat, cover, and simmer for 1 hour.

6. Slice onion into wedges and slice potatoes into quarters.

7. After 1 hour, add onions, potatoes, and as many baby carrots as you like to the pot roast. Increase heat and bring to boil. Reduce heat to a simmer again, and let simmer for another 3 to 4 hours. Pot roast should be falling apart.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 mins. prep, 4-5 hours cooking time
Personal Notes:
Personal Notes:
I originally got this recipe out of the Better Homes and Gardens cookbook, but I found it to be a little bland, so I altered it.

 

 

 

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