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Classic Pot Roast

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11 January 2020

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Classic Pot Roast

Cuisine:
  • 6 h 10 min
  • Serves 8
  • Medium

Directions

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Now a classic dish, pot roast is slow-cooked and flavored with the perfect blend of rosemary, mustard and thyme. We share with you the recipe, which is the easiest and most delicious version of English fries!

Ingredients

  • 1 pound medium red potatoes
  • 1 cup carrots
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/4 cup Dijon mustard
  • 2 teaspoons dried rosemary
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • Salt and pepper
  • 1/3 cup chopped onion
  • 1-1/2 cups beef broth

Directions

  1. Potatoes and carrots are placed in one area of ​​the cooker.
  2. The roast is divided into two and the mustard, rosemary, garlic powder, thyme and pepper mixed in a separate bowl are mixed and spread on it.
  3. Place it in the cooker and add broth and onion on it.
  4. The meat and vegetables are limited to six and cooked for 6-8 hours until they are tender.
  5. Optionally, it can be decorated with chopped thyme.

Freeze option: Cooked and sliced ​​roast and vegetables are placed in containers and filled with cooking water. It is cooled and then frozen. It is thawed in the refrigerator the night before use and stirred and heated in a closed window.

Test Kitchen Tips

  • One of the healthiest methods of cooking vegetables is roasting and less oil is used than sautéing.
  • Salt can be added to the garlic powder in a ratio of 1 / 3 in order to be more economical.
Nutrition Facts

1 serving: 352 calories, 17g fat (6g saturated fat), 111mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 35g protein.

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