🌾 Saturday – January 17🥩 Saturday Chuckwagon Pot Roast & Root Vegetable Camp Dinner

🌾 Saturday – January 17

🥩 Saturday Chuckwagon Pot Roast & Root Vegetable Camp Dinner

A slow, hearty classic — rich gravy, tender beef, and vegetables cooked low and slow.

Serves: 6–8Cook Time: 2–2½ hours

Ingredients

• 3–4 lb chuck roast

• 2 tbsp bacon grease or butter

• 1 large onion, quartered

• 4 carrots, chopped

• 4 medium potatoes, quartered

• 2 parsnips or turnips (optional, very traditional)

• 4 cups beef broth

• 1 tsp thyme

• ½ tsp black pepper

• Salt to taste

Instructions

1. Brown roast in bacon grease on all sides.

2. Add vegetables around roast.

3. Pour broth over top and season.

4. Cover and cook at 325°F for 2–2½ hours (or simmer low on stovetop).

5. Serve with broth spooned over meat and vegetables.

🤠 Saturday Tip