Chuck Pot Roast with Baby Carrots & Baby Red Potatoes

Name: Chuck Pot Roast with Baby Carrots & Baby Red Potatoes
Total time: 14400 s
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 1 chuck pot roast; 1 (32 oz) low sodium beef broth; 1 tsp salt; 1 tsp pepper; 1 tsp garlic powder; 2 bay leafs; 1 tsp thyme leaves; 1 packet onion soup mix; 4 cups water; 1 cup sliced mushrooms; 1-1 lb bag small baby carrots; 10-12 small red potatoes; 2 stalks celery diced; 1 sliced onion

jglehenbauer @jlehenbauer

Longview, TX

Great for a Sunday family meal and makes the house smell good!!

jglehenbauer @jlehenbauer

Longview, TX

Great for a Sunday family meal and makes the house smell good!!

Saved

Ingredients

4 hours

6 to 8 servings

1chuck pot roast
1 (32 oz)low sodium beef broth
1 tspsalt
1 tsppepper
1 tspgarlic powder
2bay leafs
1 tspthyme leaves
1 packetonion soup mix
4 cupswater
1 cupsliced mushrooms
1-1 lbbag small baby carrots
10-12small red potatoes
2 stalkscelery diced
1sliced onion

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Steps

4 hours

1

Preheat oven 375. Place chuck roast in roasting pan. Sprinkle all seasoning ingredients on top of roast. Add diced celery, onion and mushrooms.
2

Add beef broth and water. Cover and place in over for 3 hours.
3

Add carrots and potatoes and cook 1 hour. Remove from oven and use broth for gravy. Slice fresh tomatoes to add to plate with roast, potatoes and carrots... Enjoy.