Pot Roast with Vegetables

Ingredients:

1 (3-3½ lb) Boneless Chuck Roast 

½ tablespoon Garlic Salt 

½ tablespoon Garlic Powder 

2 tablespoons Canola oil

⅛ tablespoon Marjoram 

⅛ tablespoon Thyme 

2 cups Beef Broth 

2 tablespoons Worcestershire Sauce 

1 Bay Leaf

½ cup Red Wine or Red Cooking wine

2 cups Baby Carrots (whole or cut into 2 inch pieces)

2 cups Celery (chopped into 2 inch pieces) optional 

2 Garlic Cloves (minced) 

3 cups small Yukon potatoes (diced, skin removed)

1 tablespoon Salt and Pepper to taste

Enough water to keep beef submerged 

Directions: 

1.⁠ ⁠Season beef with salt, pepper, garlic salt and powder.

2.⁠ ⁠In a large pot, add oil. Over High heat, place beef in pot and brown on all sides. 4-5 minutes per side.

3.⁠ ⁠Pour in broth, wine and remaining seasonings. Bring to a rapid boil.

4.⁠ ⁠Drop in your bay leaf, cover and cook for 2-3 hours. Add 1 C more water every 30 minutes as necessary.

4.⁠ ⁠Last 30 mins of cooking add your vegetables, bring broth back to a boil, then lower and remove lid to thicken sauce. Once done, remove bay leaf. 

5.⁠ ⁠Using two forks, shred beef into sauces so

they can absorb throughout. Serve.

PRO TIP: If using a slow cooker, cook beef pot roast for 7-8 hours over low, or 3-4 hours over high.

Do not add potatoes until last thirty minutes of cooking or they will become mushy and overpower your pot roast.