Main Dishes

Old Fashioned Pot Roast with Baby Red Potatos


A savory and juicy roast, perfect for a big dinner - or if you just want delicious leftovers! Meat so tender, it practically melts in your mouth! My mom taught me how to make this (it was my FAVORITE meal when I was a kid), and I\\\'ve decided to release her simple, no-fuss recipe. I\\\'ve made some modifications, of course.

-2-4 lb chuck shoulder (or your favorite roast)
-1 carton (32 oz) beef or vegetable broth
-2 tbsp freeze-dried minced onion
-garlic pepper
-2 lb baby red potatos, cut into 1 - 1/2 inch cubes
-1-2 large carrots, peeled, cut into 1/2 inch pieces (or small baby carrots - whatever\'s on hand!)
Rub roast down with a fair amount of garlic pepper and salt. In a non-stick skillet, sear all sides of the roast in a bit of warmed cooking oil until all sides are a light brown. Place roast in crock pot. Add beef or vegetable broth, minced onions, and a touch more salt. Chop potatoes and carrots and add to broth, surrounding the roast. Add as much water as needed to cover the roast with liquid. Cook for 6-8 hours on LOW. Take roast out and pull apart with ease! Serve potatoes and carrots on the side, and make sure to get some of the juices. For more well-done potatoes, don\\\'t add them until 2-3 hours into cook time. **May be cooked on HIGH for 3 - 1/2 hours, but I highly recommend taking the time to ensure the roast is tender and juicy!**


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The summer is meant for grilling! I really think that we use our grill a couple of times a week and it seems like we mostly grill chicken. My husband actually found this recipe for me and asked that we switch up our chicken routine and try out these pork chops instead. Best. Decision. Ever! ...

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