BONNIE'S OLD-FASHIONED POT ROAST
- large chuck roast, with fat trimmed.
- cloves of garlic or more if needed
- salt and pepper to taste
- flour for dredging
- oil for frying
- tablespoons a-1 sauce
- tablespoons worcestershire sauce
- water to fill within 1/2 inch of top but not covering top of roast
- tin foil
1 tablespoon unsalted butter
2 tablespoons diced yellow onion
1 teaspoon caraway seed crushed
1 clove garlic minced
12 baby carrots peeled and washed
3/4 pound new potatoes scrubbed
2 tablespoons olive oil
1/2 teaspoon granulated garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 then melt butter in saucepan large enough to hold carrots.
Add onion and cook over medium heat two minutes until onion begins to wilt.
Add minced garlic and caraway to saucepan and cook another minute.
Add carrots to saucepan and toss to coat then cook stirring often for 2 minutes.
Cover carrots with water and bring to boil then cook 2 minutes and drain through colander.
Prick potatoes in several areas with a knife.
Place potatoes and carrots in large mixing bowl then add olive oil and granulated garlic.
Season with salt and pepper the toss to coat.
Place potatoes and carrots in roasting pan and roast turning occasionally 35 minutes.
Season vegetables with salt and pepper then serve immediately.