Pot Roast and Vegetables
Pot Roast And Vegetables is an moderately easy dinner. Made with 1 (2 to 3 lb.) medium roast, 1/2 to 3/4 c. water, 10 carrots, peeled and sliced, 1/2 medium chopped onion (optional) and 6 celery stalks, cleaned and cut (optional), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Preheat oven to 325Β°.
Place roast in a baking dish; put roast in oven and cook for 90 minutes.
Add vegetables and more water, if needed, and cook another 60 minutes.
Check to see if roast is tender with a fork.
Bake another 30 minutes, if needed.
Roast should be mildly brown, not overdone, or rare and evenly cooked through.
π· Perfect Pairings
Complete your meal with these
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