Recipe of Perfect Chuck Pot Roast with Baby Carrots & Baby Red Potatoes

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Chuck Pot Roast with Baby Carrots & Baby Red Potatoes. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Chuck Pot Roast with Baby Carrots & Baby Red Potatoes Recipe. Sprinkle roast with seasoned salt and lemon pepper to taste. Lay the meat on top of the vegetables.

You can have Chuck Pot Roast with Baby Carrots & Baby Red Potatoes using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chuck Pot Roast with Baby Carrots & Baby Red Potatoes

1. It’s of chuck pot roast.
2. Take of low sodium beef broth.
3. Prepare of salt.
4. You need of pepper.
5. You need of garlic powder.
6. You need of bay leafs.
7. You need of thyme leaves.
8. Take of onion soup mix.
9. You need of water.
10. It’s of sliced mushrooms.
11. You need of bag small baby carrots.
12. You need of small red potatoes.
13. It’s of celery diced.
14. Take of sliced onion.

Then add red cooking wine, salt, pepper, and water to cover part of roast.For a classic pot roast—a tough cut of beef braised until succulent and tender—we start with a well-marbled chuck.Pair it with familiar carrots and potatoes and place in the slow cooker.Sprinkle beef with salt and pepper.

Chuck Pot Roast with Baby Carrots & Baby Red Potatoes step by step

1. Preheat oven 375. Place chuck roast in roasting pan. Sprinkle all seasoning ingredients on top of roast. Add diced celery, onion and mushrooms..
2. Add beef broth and water. Cover and place in over for 3 hours..
3. Add carrots and potatoes and cook 1 hour. Remove from oven and use broth for gravy. Slice fresh tomatoes to add to plate with roast, potatoes and carrots… Enjoy..

You can also add baby carrots and potatoes to make this dinner a one pot meal.Comforting meal with tender (not mushy) vegetables, fall apart beef and delicious gravy!Melt butter in dutch oven and add roast.

Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.Place in slow cooker; top with onion and broth.If desired, top with minced thyme.Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking.Sprinkle roast with salt and pepper.