Jim’s Pot Roast and Vegetables

My husband rocks. I came home from work and after-work meetings last night and I had dinner waiting for me. How much better does life get?

Jim’s Pot Roast and Root Vegetables

1 3 lb pot roast
1 lb carrots, cut into chunks
3 white sweet potatoes, cut into chunks
2 cans chopped tomatoes
3 cloves of garlic, slivered
salt and pepper
1 tbl. dried rosemary
1 tbl. dried oregano
1 cup of water

Wash the roast and pat dry. Make slits all over the roast and stuff a sliver of garlic in each slit. Rub roast with salt and pepper. Heat a dutch oven over medium high. When very high, sear the roast until brown on each side. Remove the roast and set aside. Add the root vegetables, stir, and put the roast on top of the vegetables. Add tomatoes, water, and herbs. Bring to a boil. Close with tight-fitting lid, turn down to low, and simmer for 2 hours.

I pick up the pigs this afternoon!

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