Pot Roast
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Cooking tools:
- Dutch oven
- Stove
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Fork
- Ladle
- Colander
- Tongs
- Serving platter
- Serving bowl
- Kitchen timer
- Pot
Ingredients
- 6 lb. boneless beef chuck roast, room temperature
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- 2 tablespoons olive oil
- 8 cups of water, or enough to cover
- 6 large garlic cloves, peeled and chopped
- 2 large yellow onions, peeled and quartered
- 1 packet onion soup mix, such as Knorr or Lipton
- 1 ½ pounds new potatoes
- 5 medium carrots, peeled and cut into 1-inch pieces
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