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Slow cook oven pot roast and vegetables
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Chef :
Linda ZukowskiSlow cook oven pot roast and vegetables
Old fashioned pot roast with root vegetables, slow cooked in the oven. 10 minute prep time, 4 hour cook time.
Cooking instructions
* Step 1
Place roast in oven safe roaster or high walled pan.
* Step 2
If using beef boullion, dissolve in water. For quick dissolve, use microwave for 1 minute at a time, stir in between until dissolved. Let cool.
* Step 3
Cut vegetables into 1 - 2 inch chunks. Layer around roast, alternating vegetables as you go.
* Step 4
Pour beef broth over everything.
* Step 5
Season with spices to taste.
* Step 6
Cover, place in oven at 325 degrees.
* Step 7
Use a baster about 2 hours in, check vegetables with fork for tenderness. If some are tender, but others are not, remove tender vegetables and set aside while the rest continues to cook.
* Step 8
Check at hour 3 for vegetables tenderness. Remove tender veggies and check roast for temperature and tenderness. Continue cooking another hour if needed.
* Step 9
When the roast is fully cooked, add vegetables back in and cook 15 more minutes to assure everything is hot.
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1. Start Small
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