Easiest Way to Prepare Yummy Chuck Pot Roast with Baby Carrots & Baby Red Potatoes

Chuck Pot Roast with Baby Carrots & Baby Red Potatoes. Sprinkle roast with seasoned salt and lemon pepper to taste. Lay the meat on top of the vegetables. Remove from oven and use broth for gravy.

For this Dutch oven pot roast or cooking any pot roast in the oven, my recommended temperature. Easy Instant Pot Chuck Roast Recipe It can be tricky trying out roast recipes because they often take a lot of time and the cost of roasts can really add up. I was tired of ending up with dry, flavorless roasts, but then I tried this instant pot roast recipe and finally found what I was looking for! You can have Chuck Pot Roast with Baby Carrots & Baby Red Potatoes using 14 ingredients and 3 steps. Here is how you cook that.

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

1. It's 1 of chuck pot roast.
2. It's 1 (32 oz) of low sodium beef broth.
3. Prepare 1 tsp of salt.
4. It's 1 tsp of pepper.
5. You need 1 tsp of garlic powder.
6. Prepare 2 of bay leafs.
7. Prepare 1 tsp of thyme leaves.
8. Prepare 1 packet of onion soup mix.
9. You need 4 cups of water.
10. You need 1 cup of sliced mushrooms.
11. You need 1-1 lb of bag small baby carrots.
12. It's 10-12 of small red potatoes.
13. It's 2 stalks of celery diced.
14. It's 1 of sliced onion.

The Recipe: Slow Cooker Pot Roast with Shallots and Baby Carrots. You will need: sea salt (I use this one), Herbs de Provence, coconut oil, a cast iron pan and a slow cooker. Of course homemade broth is always an option! (affiliate links) Variation: Leave out baby carrots and make roasted carrots instead, or these roasted root veggies! This slow-cooker chuck roast is winter comfort food at its finest.

Chuck Pot Roast with Baby Carrots & Baby Red Potatoes instructions

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..

A bright, slightly sweet sauce balances the rich and tender braised beef. You can substitute multi-colored baby potatoes (halved) for the Yukon variety and fresh fennel fronds for the parsley, if desired. Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder.