Beef Roast with Potatoes, Carrots and Onions

Reload πŸ˜‰ ‡️

My Dutch oven wasn’t big enough, so I used my roasting pan (that’s too old for me to remember πŸ˜…). I seared SEASONED beef and vegetables first in cast iron skillet, then added each to roasting pan, adding broth halfway up meat and low slow roast for a couple/few hours, depending on size; or when temperature is 140Β° – 145Β°


Published by dawn

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