Name: Czech Pot Roast
Yield: 4
Cuisine: Czech Republic
Ingredients: 3.00 lbs Beef Chuck Roast; 2.00 tbsp Vegetable Oil; 2.00 medium Onions, sliced; 1.00 tbsp Garlic, minced; 1.00 cup Beef Stock; 2.00 tbsp Tomato Paste; 1.00 tbsp Worcestershire Sauce; 1.00 tbsp Dried Parsley; 1.00 tsp Dried Thyme; 1.00 tsp Ground Black Pepper; 4.00 medium Potatoes, quartered; 2.00 medium Carrots, chopped

Czech Pot Roast

A traditional Czech pot roast with potatoes and carrots

Preparation time: 10 Minutes

Cooking time: 3 Minutes

Total duration: 3 Minutes

Calories: 518, Total Fat: 20g, Saturated Fat: 8g, Cholesterol: 145mg, Sodium: 517mg, Carbohydrates: 28g, Dietary Fiber: 5g, Protein: 51g

This traditional Czech pot roast is cooked slowly in the oven with potatoes and carrots for a delicious and hearty meal. The combination of the slow cooking and the flavorful ingredients makes this an unforgettable dish that will bring your family together.

Ingredients

3 lbs Beef Chuck Roast
2 tbsp Vegetable Oil
2 medium Onions, sliced
1 tbsp Garlic, minced
1 cup Beef Stock
2 tbsp Tomato Paste
1 tbsp Worcestershire Sauce
1 tbsp Dried Parsley
1 tsp Dried Thyme
1 tsp Ground Black Pepper
4 medium Potatoes, quartered
2 medium Carrots, chopped

Beef Potatoes Carrots Pot Roast Czech Main Dish
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short description

Preheat oven to 300°F.
Heat oil in a large Dutch oven over medium-high heat.
Brown roast on all sides, about 5 minutes per side.
Add onion and garlic to the pot and cook for 3 minutes.
Add beef stock, tomato paste, Worcestershire sauce, parsley, thyme, and pepper.
Bring to a simmer, then cover and transfer to the oven.
Bake for 3 hours.
Add potatoes and carrots to the pot and cook for an additional 30 minutes.

detailed description

Preheat the oven to 300°F.
Heat the oil in a large Dutch oven over medium-high heat.
Season the roast with salt and pepper and brown it on all sides, about 5 minutes per side.
Add the onion and garlic to the pot and cook for 3 minutes.
Add the beef stock, tomato paste, Worcestershire sauce, parsley, thyme, and pepper and bring to a simmer.
Cover the pot and transfer it to the oven.
Bake for 3 hours, stirring occasionally.
Add the potatoes and carrots to the pot and cook for an additional 30 minutes.

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