Fork-Tender Pot Roast

Name: Fork-Tender Pot Roast
Yield: 6
Ingredients: 1/2 cup all-purpose flour; 1/2 teaspoon garlic powder; 1/2 teaspoon ground white pepper; 1/2 teaspoon dry mustard; 1/2 teaspoon dried marjoram or basil, crushed; 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon dried parsley; 1/2 teaspoon paprika; 1/4 teaspoon ground black pepper; 1 2 1/2 - 3 - pound boneless beef chuck pot roast; 1/4 cup butter; 2 carrots, coarsely chopped (1 cup); 2 stalks celery, sliced into 1-inch pieces (1 cup); 1 large onion, coarsely chopped (1 cup); 1 clove garlic, minced; 1/2 cup dry red wine or cranberry juice; 1 14 - ounce can lower-sodium beef broth; 1 bay leaf; Beef broth (optional)

Fork-Tender Pot Roast was pinched from <a href="http://www.midwestliving.com/recipe/beef/fork-tender-pot-roast" target="_blank">www.midwestliving.com.</a>

INGREDIENTS

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1/2 cup all-purpose flour

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1/2 teaspoon garlic powder

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1/2 teaspoon ground white pepper

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1/2 teaspoon dry mustard

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1/2 teaspoon dried marjoram or basil, crushed

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1/2 teaspoon dried thyme, crushed

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1/2 teaspoon dried oregano, crushed

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1/2 teaspoon dried parsley

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1/2 teaspoon paprika

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1/4 teaspoon ground black pepper

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1 2 1/2 - 3 - pound boneless beef chuck pot roast

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1/4 cup butter

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2 carrots, coarsely chopped (1 cup)

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2 stalks celery, sliced into 1-inch pieces (1 cup)

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1 large onion, coarsely chopped (1 cup)

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1 clove garlic, minced

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1/2 cup dry red wine or cranberry juice

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1 14 - ounce can lower-sodium beef broth

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1 bay leaf

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Beef broth (optional)

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