Oven Pot Roast With Carrots and Potatoes |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This is the way my Mom made roast. Ingredients:
1 blade roast, cut about 4 inches thick and weighing about 5 lbs. |
1 teaspoon salt |
1/8 teaspoon pepper |
1 cup water |
6 medium carrots, peeled and cut in 2 inch cubes |
6 medium potatoes, peeled and quartered |
3 medium onions, peeled and quartered |
Directions:
1. Sprinkle roast well with salt and pepper.
2. Place in a large roasting pan.
3. Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
4. Uncover and arrange vegetables around roast in pan.
5. Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
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