Pot Roast

Name: Pot Roast
Ingredients: 1 3 lb (1.4 kg). or larger chuck roast; 1 can beef broth; 1/2 tsp (2 ml) dried basil or thyme (I use both); 1/2 tsp (2 ml) Worcestershire sauce; 6 tbsp (90 ml) honey; 6 medium potatoes, cut in fourths; 6 carrots cut into thirds; salt and pepper, to taste

8 ingredients

12 steps

Ingredients

1 3 lb (1.4 kg). or larger chuck roast
1 can beef broth
1/2 tsp (2 ml) dried basil or thyme (I use both)
1/2 tsp (2 ml) Worcestershire sauce
6 tbsp (90 ml) honey
6 medium potatoes, cut in fourths
6 carrots cut into thirds
salt and pepper, to taste

Directions

1

Heat about 2 tbsp (30 ml) of oil in fry pan.
2

Coat all sides of the meat with flour.
3

In the heated frying pan, brown the meat on all sides, on a medium-low setting.
4

Sprinkle with salt and pepper as you brown the meat.
5

In a Dutch oven or crockpot (I use the crockpot) put in the beef broth, honey, Worcestershire,thyme, and basil.
6

Stir to blend.
7

Put the meat into the dutch oven or crock pot.
8

In dutch oven simmer meat for about 1 to 1 1/2 hours, covered, then put in the potatoes and carrots and simmer another 45 minutes or until meat an veggies are tender.
9

In a crockpot, put everything in together and cook on low setting for 7 to 9 hours.
10

Add additional salt and pepper prior to cooking.
11

When ready to serve remove meat and veggies, then thicken gravy with flour or cornstarch till desired consistency.
12

Serve meat and veggies on a large platter and gravy on the side.