Who doesn’t love a good pot roast in the cooler months? Check out this recipe!
INGREDIENTS:
- 1 beef Cross-Rib Chuck Roast or Arm Chuck Roast Boneless (2-1/2 to 3-1/2 pounds) (any chuck roast or blade roast will do)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- 4 cups reduced-sodium beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme leaves
- 1 pound red-skinned potatoes (about 1-1/2-inch diameter), cut in half
- 1 pound carrots, peeled, cut into 1-1/2-inch pieces
- 2 large onions, cut into 8 wedges each
Get Directions here.