Ingredients
- Beef Choice Angus Chuck Roast, 4.38 LB
- 1 bottle of Tony Chachere’s Roasted Garlic and Herb Injectable Marinade
- 2 medium onions
- 4 large carrots
- 4 medium potatoes
- 1 tablespoon salt
- 1 tablespoon pepper to taste
- 2 1/2 tablespoons garlic powder
- 1/2 Delax Stirfry frozen veggies 20 oz bag.
Directions
1Mix all the spices together, rub them into a roast. Inject the roast with half of the marinade. Marinate the roast for at least 5 hours, overnight is better.
2When you are ready to cook your roast, Peal carrots, onions, and potatoes. Cut your vegetables into big chunks. I cut my onions and potatoes into 4ths and carrots to match their size. Place them into a deep baking pan, salt, and pepper them to your taste. You should still have half a bottle of marinade left. Use half of this half on the veggies. Mix well.
3AIn the skillet, sear the roast to golden brown on all sides. Put the roast on top of the veggies. In the skillet where you browned the roast add one cup of water, salt, and pepper to taste. When it starts to seamer added the broth to the roast. Preheat oven to 350, bake for 3 hours. When 3 hours pass, take the roast out onto the serving dish. Add frozen vegetables to carrots and potatoes, cover with foil, and put back in the oven for 15 minutes at 350 degrees. Serve it with rice or mashed potatoes. Enjoy!
