Oven Pot Roast With Carrots and Potatoes

Recipe by bullwinkle
READY IN: 4hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    blade roast, cut about 4 inches thick and weighing about 5 lbs.
  • 1
    teaspoon salt
  • 18
    teaspoon pepper
  • 1
    cup water
  • 6
    medium carrots, peeled and cut in 2 inch cubes
  • 6
    medium potatoes, peeled and quartered
  • 3
    medium onions, peeled and quartered
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DIRECTIONS

  • Sprinkle roast well with salt and pepper.
  • Place in a large roasting pan.
  • Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
  • Uncover and arrange vegetables around roast in pan.
  • Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
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