Pot Roast With Vegetables

Dry rub:

1 tblsp. Ground paprika

1 tsp. Seasoning salt

1 tblsp. Garlic minced or dried garlic pieces

1 tsp. Dried thyme

1 tsp. Dried rosemary

1/2 tsp. Salt

1/2 tsp. Pepper


Pot roast:

1 potato, peeled and cubed in 1 inch pieces

1 sweet potato, peeled and cubed in 1 inch pieces

1 onion, peeled and cubed in 1 inch pieces

8 carrots, scrubbed clean and diced into 1 inch pieces

3 Lb chuck roast

Salt and pepper

Olive oil

4 cups beef broth

1. Preheat oven to 300°.

2. In a bowl combine all herbs and spices for the dry rub and set aside.

3. Over medium high heat add a little olive oil to the pan. Add the onion and salt and pepper to taste and brown on all sides until golden brown. Remove from the pan to a bowl and set aside. Add a little more oil to the pan and add the carrots and season with salt andpepper to taste and cook until golden brown. Remove to bowl along with the onions.

4. Turn heat to high and add a little more oil to the pan. While pan is getting hot, add the dry rub to the chuck roast and rub into the meat. When pan is nice and hot add the roast to the pan and sear until browned on all sides. Remove from the pan to a plate.

5. While the pan is still hot add 1 cup of beef broth to the pan and scrape up any bits that are stuck to the bottom of the pan.

6. Add the roast, onions, carrots and remaining 3 cups of beef broth to the pan and cover with lid. Cook in the oven for two hours.

7. After two hours remove from oven. Remove lid carefully and remove the meat and place on a plate. Add the potatoes and mix together. Place the meat back into the pan with the vegetables bottom side up so it cooks evenly. Place the lid back on and place back in the oven for two more hours or until fork tender. Remove from oven and remove the roast to a plate and using two forks separate into large chunks. Place the vegetables in a serving dish and place the roast on top.  Can garnish with chopped parsley. Can serve with dinner rolls or with crusty bread.

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