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Pot Roast with Potatoes and Carrots

Jaclyn, Cooking Classy
  • 45 minutes
  • Serves 6

INGREDIENTS

1

bay leaf

3 lbs

beef shoulder roast

14 1/2 ozs

canned beef broth

6 media

carrots

3/4 cup

dry red wine

2 sprigs

fresh rosemary

2 sprigs

fresh thyme

3 cloves

garlic

2 Tbsps

olive oil

6 servings

salt and pepper

1 large

yellow onion

2 lbs

yukon gold potatoes