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(4 reviews)

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skatoulaki

(960 days ago)

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My husband is a picky eater. I grew up with food like this, but he is used to Portuguese food, which usually consists of some type of tomato base. I miss good old Pot Roast, so I decided to make this tonight and my husband actually liked it! This was an easy, delicious recipe. I added some small red potatoes as well as the Idaho and also used baby carrots in place of the peeled and cut carrots. Wonderful!

shnnyouman

(962 days ago)

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This recipe was easy to make. The taste and the smell was incredible! My family really enjoyed it!

aversa11

(975 days ago)

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I made this meal for my family and it is delicious. Very tender meat, could pass off for beef stew. It is so easy to make, you don't need to add extra ingredients. I would recommend this.

sjward

(1040 days ago)

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So easy and simple. Mouthwatering smells filled my home. Today, I learned that tried and true recipes should never be tinkered with!! Fabulous!!

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8 Servings | Cook Time: 4 hrs | Prep Time: 10 mins

Neo Soul

by Lindsey Williams

INGREDIENTS
  • 1 (3 lb) chuck roast
  • 1 tsp kosher salt
  • 1 tsp fresh black pepper
  • 4 carrots, peeled and cut into large dice
  • 3 Idaho potatoes, peeled and cut into large dice
  • 2 large onions, peeled and quartered
  • 2 cups beef stock
DIRECTIONS
  1. Preheat the oven to 300 degrees.
  2. Season the roast with salt and pepper and place in a shallow baking dish. Arrange the carrots, potatoes, and onions around the meat. Drizzle with the stock and cover with aluminum foil.
  3. Bake for 3 1/2 to 4 hours, or until the meat is tender when pierced with a fork.