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Chuck Pot Roast with Baby Carrots & Baby Red Potatoes

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If you wish to overcome depression, you should eat some cold water fish. Salmon, herring, tuna, mackerel, trout, etc, they’re all chock-full of omega-3 fatty acids and DHA. These are two substances that boost the quality and function of the gray matter in your brain. It’s true: consuming a tuna fish sandwich can seriously elevate your mood.

So you see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try some of these tips instead.

We hope you got benefit from reading it, now let’s go back to chuck pot roast with baby carrots & baby red potatoes recipe. To cook chuck pot roast with baby carrots & baby red potatoes you need 14 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chuck Pot Roast with Baby Carrots & Baby Red Potatoes:
  1. You need 1 chuck pot roast
  2. Take 1 (32 oz) low sodium beef broth
  3. Get 1 tsp salt
  4. Get 1 tsp pepper
  5. Use 1 tsp garlic powder
  6. Get 2 bay leafs
  7. Take 1 tsp thyme leaves
  8. Provide 1 packet onion soup mix
  9. Prepare 4 cups water
  10. Get 1 cup sliced mushrooms
  11. Take 1-1 lb bag small baby carrots
  12. Get 10-12 small red potatoes
  13. Provide 2 stalks celery diced
  14. Provide 1 sliced onion
Steps to make Chuck Pot Roast with Baby Carrots & Baby Red Potatoes:
  1. Preheat oven 375. Place chuck roast in roasting pan. Sprinkle all seasoning ingredients on top of roast. Add diced celery, onion and mushrooms.
  2. Add beef broth and water. Cover and place in over for 3 hours.
  3. Add carrots and potatoes and cook 1 hour. Remove from oven and use broth for gravy. Slice fresh tomatoes to add to plate with roast, potatoes and carrots… Enjoy.

And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce thee best pot roast I've ever made. Roasting carrots is not only one of the easiest ways to prepare them, it also brings out wonderful flavor in the caramelized bits. To make, we just toss the carrots with sliced red onions, garlic, fresh rosemary, olive oil and salt and pepper, and then roast at a high temperature until cooked through. Pot roast may be the definitive braised weekend dish, its rich beefy smell bringing back Sunday family suppers and autumn evenings.

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