How to Slow Cook Pot Roast in Oven PLUS Crock Pot Roast Instructions
Beef Chuck Roast & Sauteed Vegetables
4 lb chuck roast
salt & pepper, to taste
drizzle of oil
1½ cups yellow onion, sliced
1 head of garlic, peeled into cloves & smashed
4 large carrots, cut into 1-2” pieces
3 stalks of celery, cut into 1” pieces
Pot Roast Seasoning Mixture
3 cups vegetable, chicken or beef broth
3 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
Seasoned Potatoes & Herbs
1 lb baby potatoes of choice, halved (or leave whole if potatoes are small)
drizzle of oil
salt & pepper, to taste
3 sprigs fresh thyme
3 sprigs fresh rosemary
¼ cup fresh parsley and thyme (to add after cooking)
Yields ~12 servings Dutch oven pot roast dinner.
Simplest method:
OPTION for added flavor:
*Number of servings will vary based on the size/weight of your roast.
Nutrition provided below per meal: ~4 oz cooked pot roast with carrots and potatoes
Find it online: https://mindovermunch.com/recipes/dutch-oven-pot-roast/