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Pot Roast

  • 200minutes
  • 429calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs chuck roast

  2. 2 tablespoons canola oil

  3. 8 cups water

  4. 2 tablespoons Worcestershire sauce

  5. 2 teaspoons beef bouillon granules

  6. 1 teaspoon dried basil

  7. 1 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 4 garlic cloves , smashed

  10. 2 bay leaves

  11. 1 onion , sliced

  12. 8 carrots , peeled and cut into 1-inch pieces

  13. 4 potatoes , peeled and cut into 1-inch cubes

Instructions Jump to Ingredients ↑

  1. Heat oil in skillet and brown roast on all sides.

  2. Add all ingredients, except the carrots and potatoes.

  3. Bring to a boil in the skillet, cover and simmer on low (200 degrees) for 2 to 2 1/2 hours. Check after 1 hour and add more liquid if needed.

  4. Add carrots and potatoes, continue simmering for 30 minutes more.

  5. Remove meat and vegetables. Discard garlic cloves and bay leaves.

  6. Thicken liquid with cornstarch and cold water to make gravy.

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