Pot Roast
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Ingredients

  • 4lb roast, boneless
  • 2 medium onions, quartered
  • 3 stalks celery, sliced into chunky pieces
  • 1 lb carrots, sliced
  • 4 potatoes, quartered
  • 1 quart beef broth or beef stock
  • salt and pepper
  • 2-3 sprigs fresh thyme (or 1 tsp dried)
  • 2-3 sprigs fresh rosemary (or 1 tsp dried)
  • 2 tbl oil or butter

Instructions

  1. Preheat oven to 350°
  2. Liberally salt and pepper roast.
  3. Add oil to large dutch oven or 9x13 glass casserole dish. Add roast and beef broth. Cover with aluminum foil. Roast 2-3 hours.
  4. Arrange sliced veggies in a shallow pan or cookie sheet. Drizzle with olive oil.
  5. Sprinkle salt, pepper, and herbs over vegetables.
  6. Roast 1 hour.
  7. Slice beef to serve
  8. Suggestion: For home preparation, reserve 2 lbs of beef and any liquid in the pan BEFORE serving, for leftovers
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http://cooks.ashtabulafood.org/recipes/pot-roast/