Old Fashioned Pot Roast with Baby Red Potatos

June 15, 2016

120

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
-salt
-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!**

Nutritions

Calories
1605

Sodium
97mg
4% DV

Fat
157g
241% DV

Protein
27g
55% DV

Carbs
3g
1% DV

Fiber
3g
12% DV