New Fashioned Pot Roast With Fresh Rosemary Recipes

Steps:

• Place roast into the slow cooker; add in onions, carrots, and potatoes.
• In a small bowl, combine the ketchup, vinegar, Worcestershire sauce, salt, pepper, rosemary, and boiling water; pour over the meat and vegetables.
• Cover and cook on LOW for 8-10 hours.
• To serve, transfer the meat to a cutting board to carve; serve slices of meat and vegetables with som of the fragrant juices poured over them.

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.