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Dutch Oven Pot Roast with Carrots and Potatoes

Rachel Ballard
  • 205 minutes
  • Serves 6

INGREDIENTS

2 lb

Chuck, roast

1/2

Red onion

4 cups

Beef broth

1/2 tsp

Black pepper

1 tsp

Salt

2 tbsp

Vegetable or olive oil

5

Large carrots (peeled and sliced into 1-inch thick pieces)

3

Large russet potatoes (peeled and sliced into 1-inch wedges)