Mom's Favorite Pot Roast
Serving Size / Yield
- 1 5-6 lb. chuck roast
- 6 medium-size russet potatoes
- Frozen bag mixed vegetables
- 2 green onion stalks, diced
- 1/4 C. diced red onions
- 1 fresh garlic cloves or 1 tsp. minced garlic
- 1 tsp. crushed red pepper
- Onion powder
- Garlic powder
- 1-2 C. water
- 1 bag Success Rice, follow directions
Wash chuck meat with cold water and put in roaster pan. Make cuts in meat, approximately 1/2 inch, to use garlic and red pepper. Fill each hole with pieces of garlic cloves or little bits of minced garlic and red crushed pepper. Season accordingly with seasoning salt, pepper, garlic and onion powder. Add 1 or 2 C. of water. Set aside.
Dice green onions and red onions mixed together. Add to chuck roast. Heat oven to 350 degrees and put chuck roast covered in oven for 2 hours. Peel and cut potatoes into medium chunks. Add water. Set aside.
Turn chuck roast over after 1 hour. Drain potato chunks and add to chuck roast. Turn chuck roast over after 2 hours. Add frozen mixed vegetables. Let bake for additional 30 minutes or until vegetables are cooked. Follow directions on Success Rice packet. Additional seasoning may be added to meat and vegetables for taste.