BEEF POT ROAST
1-1/2 spoons dried parsley
1/2 teaspoon minced onion
½ teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (2-1/2 to 3 pounds) boneless beef chuck roast
2 tablespoon extra-virgin olive oil
2 sliced onions
1-3/4 cups reduced-sodium beef broth
cup tomato juice
1-1/2 pounds potatoes, cut into 1-inch chunks
pound carrots, cut into 1 inch chocks
preheat oven to 350°F. In a small bowl, combine seasoning, salt and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture. In a
large Dutch oven or ovenproof heavy sauce pot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and 1/4 cup water and cook about 8 min. or until tender and golden, stirring occasionally. Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast two hours. Stir in potatoes and carrots, cover and continue roasting 45 min. longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzled with pan juices.
Disclaimer: Photos in accompanying post is not of the recipes listed. Photo was taken from the Internet to show what the dish may look like from the recipe.
large Dutch oven or ovenproof heavy sauce pot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and 1/4 cup water and cook about 8 min. or until tender and golden, stirring occasionally. Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast two hours. Stir in potatoes and carrots, cover and continue roasting 45 min. longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzled with pan juices.
Disclaimer: Photos in accompanying post is not of the recipes listed. Photo was taken from the Internet to show what the dish may look like from the recipe.
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