Page 37 - Recipe Book

• 4 Yukon potatoes chopped

• 1 teaspoon vegetable oil
• 1 cup water
• 1 bay leaf
• 1 teaspoon Italian Seasoning
• 4 cloves garlic minced
• 1 tablespoon Worcestershire sauce

Preparation:

1. Preheat oven to 350 F.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle
chuck roast with 1 teaspoon of Premadonna Soul and Steak
Seasoning. Add roast to pan; cook 5 minutes, turning to brown on all
sides. Remove roast from pan. Add onion to pan until tender.

3. Return browned roast to pan. Add 1 teaspoon Italian Seasoning, 1
tablespoon Worcestershire sauce, minced garlic, 1 cup water, and bay
leaf to pan; bring to a simmer. Cover pan and bake at 350 F for 1 1/2
hours or until the roast is almost tender.
4. Add carrots and potatoes to pan. Cover and bake an additional 1 hour
or until vegetables are tender. Serve roast with vegetable mixture.
Enjoy!

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