Pot Roast

Don’t feel like cooking a three course meal?  Put it all in one dish.  One of the things that I love about my pot roast is that the meat and the vegetables are in one dish.


  • 3 – 4 pound chuck roast
  • salt and pepper to taste
  • 1 teaspoon lemon pepper
  • 3 garlic cloves. sliced
  • 1 onion, chopped
  • ½ green bell pepper
  • 1 thyme sprig
  • ½ cup red wine
  • ½ cup water
  • flour for browning
  • 2 tablespoons canola oil
  • celery
  • carrots
  • potatoes
  1. Preheat oven 325 degrees F.
  2. Stuff roast with sliced garlic cloves.
  3. Sprinkle, with seasonings.
  4. Dredge roast in flour.
  5. Brown on each side.
  6. Place thyme sprig, onion, and bell pepper in pot or stoneware.
  7. Add roast, water and wine.
  8. Cover and cook about 2 ½ hours.
  9. Add potatoes, carrots and celery.
  10. Cover and cook or until roast and vegetables are tender when pierced with a fork.
Twist: Cook in glazed stoneware; thyme sprig.

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