Quick Pot Roast

Add celery if you would like. DBF wont eat celery so I leave it out.

• Ready In: 2 hrs 55 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 2 1⁄2 lbs  lean  pot roast
• 1  tablespoon  Old Bay Seasoning
• 7  red potatoes, cut in large wedges
• 1  onion, extra large dice
• 1  lb  fresh  baby carrots
• 4  garlic cloves, peeled and sliced
• 14  ounces beef broth
• 1  cup tomato sauce
• 1 1⁄2 tablespoons  balsamic vinegar
• 1  tablespoon soy sauce
• 2  tablespoons sugar
• 1⁄2 teaspoon sea salt
• 1⁄3 teaspoon pepper

Directions

1. Preheat the oven to 300 degrees.
2. Heat olive oil in a medium skillet.
3. Rub the roast with the tbs of old bay seasoning on all sides.
4. Sear the roast on all sides for about 10-12 minutes in the olive oil.
5. Place the roast in a large baking pan or dish while leaving the juices in the skillet.
6. Add the potatoes, onion, baby carrots, garlic to the roast in baking dish.
7. Sprinkle salt and pepper over the meat and veggies.
8. In the same skillet the meat was seared in, CAREFULLY heat the remaining ingredients (beef broth, tomato sauce, vinegar, soy sauce, and sugar) with the oil.
9. **When you initially put last the ingredients in the skillet, the oil may splatter so do it very slowly.**.
10. Pour the thin sauce mixture over the meat and veggies in the baking dish and cover.
11. Bake for around 2 1/2-3 hours, checking on the meat about half way through.