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This dinner was inspired by my anniversary dinner | pot roast

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1/2 cup all purpose flour
1 tsp salt
1 tsp black pepper
3 lb chuck roast
3 TBSP oil of choice (I used olive oil)
10 cloves garlic, minced
1 large onion, cut into chunks
3 large carrots, cut into chunks
2 lbs potatoes of choice, cut into chunks
2 cans beef broth (14.5 oz each)
1 sprig of rosemary
Parsley, garnish
1. First, mix together 1/2 cup all purpose flour, 1 tsp salt & 1 tsp black pepper.
2. Then coat your chuck roast in the flour mixture
3. In a large - oven safe pot, heat up 3 TBSP of oil and sear (your now flour coated chuck roast) in your oil. 5 minutes each side (total 10 mins)
4. Remove chuck roast from pot and sauté garlic until fragrant.
5. After garlic is fragrant, add your onions & carrots. Sauté this for 5 mins.
6. After 5 mins, potatoes, beef stock and rosemary. Cover and bake 300F for 3 hours
7. After 3 hours, top with parsley.
8. Enjoy to preference. I served mine with mashed potatoes and steamed broccoli.
1 tsp salt
1 tsp black pepper
3 lb chuck roast
3 TBSP oil of choice (I used olive oil)
10 cloves garlic, minced
1 large onion, cut into chunks
3 large carrots, cut into chunks
2 lbs potatoes of choice, cut into chunks
2 cans beef broth (14.5 oz each)
1 sprig of rosemary
Parsley, garnish
1. First, mix together 1/2 cup all purpose flour, 1 tsp salt & 1 tsp black pepper.
2. Then coat your chuck roast in the flour mixture
3. In a large - oven safe pot, heat up 3 TBSP of oil and sear (your now flour coated chuck roast) in your oil. 5 minutes each side (total 10 mins)
4. Remove chuck roast from pot and sauté garlic until fragrant.
5. After garlic is fragrant, add your onions & carrots. Sauté this for 5 mins.
6. After 5 mins, potatoes, beef stock and rosemary. Cover and bake 300F for 3 hours
7. After 3 hours, top with parsley.
8. Enjoy to preference. I served mine with mashed potatoes and steamed broccoli.
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