2 lb Yukon gold or all-purpose potatoes, peeled, cut into 1-in pieces
1 lb carrots, peeled, cut into 1-in pieces
2 tbsp chopped parsley
Instructions
Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 c of the dressing, turning to brown both sides. Add onions, stir to brown
Add remaining dressing, potatoes, carrots, and enough water to come 3/4 way up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
Remove meat from pan; lice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.
Originally Submitted
7/16/2011
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