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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 5 |
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My step mother gave me this recipe on day when I told her how I usually made mine... Her's is way better and now it's the only way I will make it. Ingredients:
5 lbs roast |
4 red potatoes, cubed |
3 -4 garlic cloves, halved |
1 1/2 cups baby carrots |
1/2 onion, sliced |
2 (12 ounce) cans beef broth |
1 cup water |
2 tablespoons dehydrated onion |
1 teaspoon garlic salt |
1 teaspoon garlic powder |
1 tablespoon pepper |
1 tablespoon salt |
4 tablespoons vegetable oil |
Directions:
1. Poke 6-8 holes into raw roast and push halved garlic cloves into each hole. Salt and pepper the tops and sides of the roast. Heat Veggie oil in pan and sear all sides of roast. Add beef broth, water, onions, dry onions, garlic salt, and garlic powder to crock pot or dutch oven. Once the roast is seared add it to broth mix. Add cubed potatoes and carrots. Cover and cook. If cooking in a crock pot set your crock pot to high and set the timer for 6 hours. If cooking in a dutch oven, set your oven to 350 and bake for 4-5 hours.
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