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Pot
Roast
This will make even the toughest roast tender enough to separate
with a fork! This is also my FAVORITE kind of potatoes!
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Ingredients:
-
1/4 Cup Vegetable Oil
- 2
Pound Roast
- 1
Diced Onion
- 1
Can Beef Broth (16
oz.)
- 1
Cup Water
- 1
Teaspoon Rosemary
- 1
Teaspoon Basil
- 1
Teaspoon Salt
-
1/2 Teaspoon Pepper
- 1
Clove Garlic - Minced
(or 1 Teaspoon Garlic Salt)
-
Chopped Potatoes,
Carrots, and/or any
other Veggies you like in a
roast
Oven
Directions:
-
Preheat oven to 325 degrees
-
Heat Vegetable Oil in Skillet
-
SEAR the Roast to seal the
juices in (Sear all sides!)
-
Transfer Roast to a large
baking pan and add all other
ingredients
EXCEPT potatoes
and vegetables
-
Cover the pan with a lid or
foil wrap and bake for 3
hours
-
After 2 hours, add potatoes
and veggies and cook
everything together for the
remaining hour
Crock
Pot Directions:
-
Put ALL ingredients in a
crock pot and cook on low
for 12-15 hours on Low
setting (Note: Make sure
everything is covered with
the water/broth. This may
require and extra can of
beef broth and some
additional water)
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