The Magnolia Journal – July 2019

64

3 Tbsp. olive oil

1 5-lb. beef chuck roast

Salt and black pepper

8 medium carrots, peeled and

cut into 2- to 3-inch pieces (4 cups)

4 large russet potatoes (2 lb.),

peeled and cut into 3-inch pieces

3 cups beef broth

BAKE: 4 hours