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
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Heat a Dutch oven pan over medium heat on the stove.
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Sear the meat so it is brown on all sides. Remove from pan.
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Add the veggies and allow it to brown. Add the beef back in. Top with water or broth.
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Cover the roast and bake covered for 3-4 hours or until tender.
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Skim off the excess fat. Serve the meat with the veggies.