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Classic Sunday Pot Roast

Rachel Farnsworth
  • 195 minutes
  • Serves 8

INGREDIENTS

1

3 to 5 pound beef roast

1 lb

Baby carrots

6 cloves

Garlic

1 lb

Red potatoes

1

sprig Rosemary, fresh

2

White onions, large

2 cups

Beef broth, low sodium

1/4 cup

Worcestershire sauce

1 tsp

Black pepper

2 tsp

Salt

2 tbsp

Vegetable oil

2 cups

Red wine