Pot Roast With LOTS of Veggies

Pot Roast and Veggies

A classic dinner that utilizes lower cost cuts of meat and fills in with lots of veggies!

• 1 pound Beef Chuck Roast (whole)
• 1 tsp olive oil
• 1 pound Yukon gold potatoes (cut in half)
• 2 each onions (peeled and diced)
• 1 pound baby carrots
• 2 cups chicken broth or water (low sodium)
• 1/4 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes

1. Heat a Dutch oven pan over medium heat on the stove.

2. Sear the meat so it is brown on all sides. Remove from pan.

3. Add the veggies and allow it to brown. Add the beef back in. Top with water or broth.

4. Cover the roast and bake covered for 3-4 hours or until tender.

5. Skim off the excess fat. Serve the meat with the veggies.

Entree

American

budget