Sunday Pot Roast on Studio 5
My favorite dinner of all time. I believe sometimes this meal gets a bad rap. But really, take away all the extras that are added and it’s healthy. Plus, this recipe is packed with lots of flavor. YUM.
Sunday Pot Roast
2-3 lb.s Beef Chuck roast
4 medium carrots
1 small onion
6 russet potatoes
1 cup Pepperoncini peppers, sliced
1 tsp. Kosher salt
3 tbsp. melted butter
½ cup broth or water
Prepare your carrots. Peel and dice into 2” pieces. Wash and cut the potatoes into quarters. Place your roast in the bottom of the crockpot. (A crockpot is the best- low and slow)
Place the carrots, onion, and potato around the roast, along the sides. Add the broth or water. Season the entire meat and veggies with salt. Then pour the melted butter over the meat. Then place the peppers on top of the meat. Cover and cook on low for 8-10 hours. Remove from the crockpot. Shred the roast and serve with vegetables on the side. You can also make a pan gravy with the drippings.
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