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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pot Roast with carrots and potatos Recipe

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This recipe for Pot Roast with carrots and potatos, by , is from Yolanda Johnson's 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!

Contributor:  
Contributor:  
Yolanda Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
4 lb boneless chuck roast
2 Tbsp olive or vegetable oil
2-3 slice bacon, cut in half
2 potatoes, bakers (large)
4 carrots, cubed
DRY RUB MIXTURE
1 tsp Lawry's seasoned salt
1/2 tsp black pepper, coarse ground
1/4 tsp dry mustard
1/8 tsp paprika
1/8 tsp cumin
2 pinch thyme
1 1/2 Tbsp all-purpose flour
BROTH
1 can(s) beef broth, divided
1 bay leaves
BROWN GRAVY
2-3 Tbsp butter or vegetable oil
2 Tbsp corn starch or flour
1/2 can(s) beef broth
1/2 can(s) water, more if needed
seasoned salt, to taste
black pepper, coarse ground, to taste
2 dash(es) paprika

Directions:
Directions:
Directions
1. Preheat oven to 350 F. Peel potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.
2. Prepare roast by lightly scoring diamond shapes on top and bottom of meat (not too deeply).
3. Combine dry rub ingredients in a bowl.
4. Rub into roast on all sides.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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