BRENDA'S RECIPES
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POT ROAST

2-3 pounds Beef roast 2 tbsp Avocado oil 3 tbsp Butter 1 cup Chopped onion 1/2 tsp Salt 1/4 tsp Black pepper 1 tbsp Garlic 1 tsp Basil 1/2 tsp Thyme 1/2 tsp Paprika 2 cups Broth 1/4 cup Red wine vinegar 1-1/2 lb Potatoes 1 lb Carrots

Pat roast dry, season with salt and pepper. Pour the oil into a dutch oven and when it is hot brown all sides of the roast (2-3 minutes per side) leaving the roast still during the browning of each side. Once seared, remove to a plate. Reduce heat to medium and add 2 tablespoons of butter. Once melted, add onion and garlic and cook until tender. Add remaining seasonings and beef broth and stir, then add the potatoes and carrots. Add the roast over the vegetables and nestle into the liquid. Place the remaining butter on top of the roast. Cover the dutch oven and place into 325 degree oven for 2-1/2 to 3 hours.