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Add a photoThis recipe came about as I found myself needing more food for our family of teens. I have always loved the next day leftovers from a Sunday dinner, being quick,hot and tasty for a busy Monday. But with more and larger appetites, there were less and less day after meals.One afternoon, I simply decided to throw on a little insurance that I could have seconds, and it's been a favorite choice for family sit down dinners ever since.
Ingredients
- approx. 3 pound beef roast
- 2-3 pounds carrots, peeled and cut into chunks
- 5 pounds potatoes washed and cut into large pieces
- 4 stalks celery, chopped
- 1 large onion, chopped
- 5 cloves garlic,chopped
- 1 carton beef or chicken broth
- 5 frozen boneless chicken breasts
- 1 T. thyme
- 1 t. basil
- 1/2 T poultry seasoning
- 3 bay leaves
- salt and pepper to taste
Directions
- Brown roast in large pan on both sides
- Season with salt and pepper to taste
- Sprinkle half of the chopped garlic and 1/4 of the chopped onion in the bottom of a large roaster pan.
- Put the roast in the pan, and cover with the rest of the vegetables.
- Sprinkle the thyme, basil, and the rest of the garlic over the vegetables. salt and pepper to taste.
- Tuck in the bay leaves.
- Place frozen chicken breasts on top.
- Season with the poultry seasoning, salt and pepper.
- Pour the carton of broth into the pan.
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