Family Spice Recipes, Meal Planning & Fitness Advice

1. Trim off excess fat:
• 1 4 lb beef chuck roast
  
2. Season all sides of the beef with:
• salt and pepper
  
3. In a large dutch oven high heat add:
• 2 TBS olive oil
4. Brown the meat on all sides, approximately 5-8 minutes for each side to get a nice crust on the outside.
5. If you are using a slow cooker, transfer meat to the slow-cooker. Otherwise, follow the rest of the steps with your dutch oven.
6. Pour over the meat:
• 1 14.5 oz can crushed tomatoes
  
• 1 cup water
7. Scatter around the pot roast:
• 2 medium yellow onions,quartered
• 3 garlic cloves, chopped
  
• 1 bunch baby carrots
  
• 2 celery stalks, sliced
  
• 8 oz mushrooms, sliced in half
  
• 2 sprigs fresh rosemary
  
• 4 sprigs fresh thyme
8. Season vegetables with:
• salt and pepper
9. Cover your dutch oven and simmer over low heat for 3-4 hours, basting every 30 mins. with the juices, until the beef is fork tender. For the slow-cooker, cover and cook over low heat for 6-7 hours, until the beef is fork tender.
10. Slice the pot roast and arrange on platter surrounded by the vegetables.
11. Serve with the pot juices.

NEED NUTRITIONAL INFORMATION!

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