Roast

By Heather_D

This is one of Katie's favorite recipes.

Ingredients

• 2 1/2 lbs. Boneless Chuck Roast OR Boneless Arm Roast
• Two 14 1/2 oz. cans Beef Broth
• 2 cups water
• 6 carrots, cut into 2" - 3" chunks OR 1 pkg. baby carrots
• 6 - 8 potatoes, cut in half
• Basil
• Tarragon
• Nature's Seasons
• Meat Tenderizer

Preparation

Step 1

Place the roast in a large roasting pan. Add the potatoes and carrots around the sides of the roast. Pour the beef broth and water over the roast. Sprinkle the meat tenderizer over the roast *only*. Sprinkle the basil, Nature's Seasons, and Tarragon over the roast and the vegetables. Bake the roast at 400 degrees Fahrenheit for 2 hours.

Use the drippings from the roasting pan, combined with sifted flour, to make the gravy for the roast.

*You can add an additional 14 1/2 oz. can of beef broth, 1 cup water, 1 tsp. basil, 1 tsp. tarragon, and 1/2 tsp. Nature's Seasons to the drippings from the roasting pan to make a larger amount of gravy.