Beef Pot Roast
2 Tablespoons butter
2 teaspoons olive oil
2.5 – 3.5 pound boneless chuck roast
1 Tablespoon Mitch’s Oh Yeah! Original Spice Blend
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups beef broth
1 chopped onion
1 cup red wine
2 garlic cloves
3 – 4 sliced carrots
4 large potatoes sliced in 1 inch pieces
In a pan, with half the butter, lightly brown the chopped onion and garlic, set aside. Rub the salt and pepper over the meat. In a pan over medium high heat, heat the remaining butter and olive oil and brown the meat on each side. Sprinkle Mitch’s Oh Yeah Original Spice Blend over the meat and then carefully add the beef broth, wine and onions. Cover and simmer 1.5 hours, then add vegetables for another 1.5 hours or until roast and vegetables are tender.
Tags: Beef, dinner, pot roast, seasonings
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