Pot Roast Recipe
COURSE MAIN COURSE
CUISINE AMERICAN
PREP TIME 15 MINUTES
COOK TIME 3 HOURS 6
A classic roasted, tender and juicy Pot Roast recipe, with large chunks of soft potatoes and carrots, herbs, and of course…the gravy!
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INGREDIENTS
2-3 pound boneless beef chuck roast
2-3 tablespoons canola or olive oil
½ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon black pepper
1 large onion diced into large wedges
3-4 medium carrots cut on the diagonal into large chunks
2 pounds yellow potatoes cut into halves or quarters depending on size
3 cups beef broth
1 sprig rosemary
parsley for garnish
INSTRUCTIONS
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