Pot Roast with Potatoes and Carrots
Portion Size: 3 oz. meat, ½ cup potatoes, ½ cup carrots
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 1/2 to 4 Pounds rib roast, rolled rib roast, sirloin rib roast, eye of round or rolled rib roast (boneless) | Trim all visible fat |
| 2 teaspoon paprika | |
| ½ teaspoon dried basil | |
| ½ teaspoon dried oregano | |
| ½ teaspoon thyme | |
| 1 teaspoon garlic powder | |
| ½ cup water | |
| ½ cup red wine vinegar | |
| 1 can (14 oz.) low sodium beef broth | |
| 8 medium Red potatoes (4 cups) | Wash and trim |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| 8 carrots, cut into 1 ½ inch thick pieces (4 cups) | Wash, trim and peel |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Preheat oven to 300 degrees. | |
| 2 | Place in a large pot coated with cooking spray over medium- high heat. | |
| 3 | Season roast with paprika, basil, oregano, thyme, and garlic. | |
| 4 | Add roast to heated pot and brown all sides. | |
| 5 | Remove from pan; reduce heat to medium. | |
| 6 | Add onion; sauté 10 minutes. | |
| 7 | Add water, vinegar, and broth; bring to boil. | |
| 8 | Peel a half inch strip around each potato. | |
| 9 | Stir in salt, pepper, carrots and potatoes. | |
| 10 | Return roast to pan. | |
| 11 | Cover and bake at 300 degree for 2 hours. | Thermometer reading should be 165 degrees |
Posted in Beef Dinner Recipes
