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Pot Roast

Christy Denney, The Girl Who Ate Everything
  • 550 minutes
  • Serves 8

INGREDIENTS

3 lbs

chuck roast

2 tbsp

olive oil

2 cups

beef broth

2 tbsp

worchestershire sauce

1 tbsp

tomato paste

2 lbs

yukon gold potatoes

1

onion

1 lb

carrots

6 cloves

garlic

3 sprigs

rosemary

3

springs thyme

2 tbsp

butter

2 tbsp

flour

2 cups

reserved broth from roast