Pot Roast With Vegetables Recipe
Ingredients
| 4 to 5-pound round or chuck pot roast | ||
| Salt | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 4 potatoes, peeled and quartered | ||
| Onions | 3 , quartered | |
| Carrots | 2 , sliced | |
| Water | 3/4 Cup (16 tbs) | |
| 2 tablespoons brown bouquet sauce | ||
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.
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.
Chef
