• 195minutes
  • 732calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 lb) beef roast (thick cut 7 bone in)

  2. 1 large sweet onion (such as walla walla)

  3. 4 fresh garlic cloves , chopped (depending on your taste for garlic I start with 4 cloves)

  4. salt and pepper

  5. 4 large baking potatoes

  6. 4 carrots

  7. 4 parsnips

Instructions Jump to Ingredients ↑

  1. Salt and pepper roast. Brown pot roast in large pan till dark brown on both sides. Add chopped onion to the pan. Add garlic. I use a covered pan with a tight fitting lid but you can use foil to seal.

  2. Cook at 325°F for at least 2 hours checking to see that the meat is tender and most of the fat has melted away, may take up to 3 hours.

  3. Cut veggies into 4 pieces and add to pot for an additional 30 minutes.

  4. Now this roast is wonderful and tastes different then meat cooked in liquid. You can use drippings to make gravy.


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