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Pot Roast with Potatoes and Carrots

Jaclyn, Cooking Classy
  • 225 minutes
  • Serves 6

INGREDIENTS

1

boneless chuck roast

2 tbsp

olive oil

Salt and freshly ground black pepper

1

large yellow onion (, coarsely chopped)

3 cloves

garlic (, minced)

1 14.5 ounce can

beef broth

3/4 cup

dry red wine ((optional))

2

sprigs fresh thyme

2

sprigs fresh rosemary

1

bay leaf

2

lbs yukon gold potatoes (, cleaned then diced into 1 1/2 inch pieces)

6

medium carrots (, peeled and chopped into 1 1/2-inch pieces)