Roast with Vegetables

Utensil

Dutch oven

Yield

6 to 8 servings.

Ingredients

1 (4-pound) pot roast, such as chuck, chuck tender or rump
1/2 teaspoon garlic powder or granulated garlic (may use 1 to
2 fresh garlic cloves, finely chopped)
5 carrots, peeled and cut in 3-inch lengths
5 potatoes, peeled and cut into quarters 1 large yellow onion, peeled and cut into quarters

Directions

1. Preheat Dutch oven over medium heat. Place roast in Dutch oven.
2. Cook on one side for 10 minutes or until brown and meat loosens in pan.
3. Turn roast and season with garlic powder or granulated garlic and pepper. Cook 10 minutes longer on other side.
4. Add vegetables (including fresh garlic if using) and cover. When Vapo Valve clicks, reduce heat to low and cook 1-1/2 hours or until tender.
5. Season to taste with salt or salt substitute.