This is a print preview of "Double Decker Pot Roast" recipe.

Double Decker Pot Roast Recipe
by Libby

Double Decker Pot Roast

This 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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 1

Goes Well With: corn bread, dinner rolls, biscuits

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

  1. Brown roast in large pan on both sides
  2. Season with salt and pepper to taste
  3. Sprinkle half of the chopped garlic and 1/4 of the chopped onion in the bottom of a large roaster pan.
  4. Put the roast in the pan, and cover with the rest of the vegetables.
  5. Sprinkle the thyme, basil, and the rest of the garlic over the vegetables. salt and pepper to taste.
  6. Tuck in the bay leaves.
  7. Place frozen chicken breasts on top.
  8. Season with the poultry seasoning, salt and pepper.
  9. Pour the carton of broth into the pan.