Pot Roast with Vegetables
My mother, Peggy D. Morgan, shared here as she wrote it
- Chuck roast
- Potatoes quartered
- Carrots halved
- Onions quartered
- Worcestershire Sauce or Dale’s Seasoning Sauce
- Place roast in a roasting pan. Fill with water about 1/3 to ½ way up roast. Shake some seasoning sauce (about ¼ c.) directly on top of roast.
- Cover and cook at 400° approximately 1 ½ hours (depending on size of roast – less time for small roast, more time for larger one).
- Peel potatoes, carrots and onions. Place around roast and cook another 1 ½ hrs. or until veggies are tender when pricked with a fork