How To Make Slow Cook Oven Pot Roast And Vegetables

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Today's special is the slow cook oven pot roast and vegetables. This enjoyable recipe is easy and quick to prepare.

All you require are 12 ingredients and the readiness to follow 9 easy steps.

• 3-4 lb chuck roast
• Carrots
• Potatoes
• Onion
• Celery
• Salt
• Pepper
• Garlic or garlic powder
• Basil
• Thyme
• Rosemary
• Beef broth

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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "slow cook oven pot roast and vegetables".

• Place roast in oven safe roaster or high walled pan.
• If using beef boullion, dissolve in water. For quick dissolve, use microwave for 1 minute at a time, stir in between until dissolved. Let cool.
• Cut vegetables into 1 - 2 inch chunks. Layer around roast, alternating vegetables as you go.
• Pour beef broth over everything.
• Season with spices to taste.
• Cover, place in oven at 325 degrees.
• Use a baster about 2 hours in, check vegetables with fork for tenderness. If some are tender, but others are not, remove tender vegetables and set aside while the rest continues to cook.
• Check at hour 3 for vegetables tenderness. Remove tender veggies and check roast for temperature and tenderness. Continue cooking another hour if needed.
• When the roast is fully cooked, add vegetables back in and cook 15 more minutes to assure everything is hot.

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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