11 days ago | By Food and Health
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Pot Roast and Veggies
A classic dinner that utilizes lower cost cuts of meat and fills in with lots of veggies!
Course EntreeCuisine AmericanKeyword budget
Prep Time 10 minutesCook Time 4 hours
Servings 8 people
Calories 181kcal
Author Judy Doherty
Ingredients 1 pound Beef Chuck Roast whole 1 tsp olive oil 1 pound Yukon gold potatoes cut in half 2 each onions peeled and diced 1 pound baby carrots 2 cups chicken broth or water low sodium 1/4 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp red pepper flakes
Instructions Heat a Dutch oven pan over medium heat on the stove. Sear the...
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