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Pot Roast With Vegetables

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Ingredients
  Round roast/Chuck pot roast 5 Pound
  Salt 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Potatoes 4 , peeled and quartered
  Onions 3 , quartered
  Carrots 2 , sliced
  Water 3⁄4 Cup (12 tbs)
  Brown bouquet sauce 2 Tablespoon
Directions

Place meat in 4-quart casserole.
Pat seasonings into meat.
Add vegetables.
Combine water and browning sauce; pour into casserole dish.
Cover.
Roast 20 to 22 minutes per pound on HIGH MIX or until meat is fork-tender.
Allow to stand 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Vegetable
Cook Time: 
22 Minutes

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