Luckily, this recipe is super forgiving so if you just want to use all carrots or all potatoes you can definitely do that. Also, do not be afraid to spice it up a bit. Martha Stewart does not like to make things super spicy but we do!
Let's Get Started!
Ingredients To Gather:
2 cups beef stock or reduced-sodium canned beef broth
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots
2 pounds potatoes
Directions To Follow:
Preheat oven to 350 degrees.
Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper.
Place in pan, and brown on all sides.
Add stock, wine, if using, onions, garlic, bay leaves, and thyme.
Stir in tomato paste.
Bring to a simmer, cover; put in the oven, and roast for 3 hours.
Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
Finished!
Have You Made This Delicious Pot Roast Yet? If So… Tell Us How It Came Out, What/If You Changed Anything & How You Liked It.
Happy Coking & Enjoy!
Article Source: Martha Stewart
Looks awesome
Sounds amazing
Look good
Yummy