Pot Roast with Potatoes and Carrots | Fronk Recipes
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Cutting board
- Chef's knife
- Tongs
- Fork
- Peeler
- Plate
- Serving platter
Ingredients
- 1 (3 lb) boneless chuck roast
- 2 Tbsp olive oil
- Salt
- freshly ground black pepper
- 1 large yellow onion (, coarsely chopped)
- 3 cloves garlic (, minced)
- 1 (14.5 oz) can beef broth
- 3/4 cup dry red wine ((optional))
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 lbs yukon gold potatoes (, cleaned then diced into 1 1/2 inch pieces)
- 6 medium carrots (, peeled and chopped into 1 1/2-inch pieces)
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