Yankee Pot Roast
Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.—Bill Shultz, Walden, New York
Ingredients
- 2 garlic cloves, minced
- 1 beef chuck roast (3 to 3-1/2 pounds)
- 1/4 cup all-purpose flour
- 1/4 cup canola oil
- 1 cup tomato juice
- 4 medium carrots, sliced
- 2 medium onion, chopped
- 1 cup thinly sliced celery
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 4 medium potatoes, peeled and quartered
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