Viking DMOR206SS Cookbook page 13

2 to 2.5 kg 4 to 5 lb round or chuck pot roast
2 ml 1/2 tsp salt
2 ml 1/2 tsp garlic powder
2 ml 1/2 tsp dried thyme leaves
1 ml 1/8 tsp pepper
4 potatoes, peeled and quartered
3 onions, quartered
2 carrots, sliced
175 ml 3/4 c water
25 ml 2 tbsp brown bouquet sauce
Pot Roast with Vegetables
Makes 8 servings
10
1. Place meat in 4-litre casserole. Pat seasonings into meat.
Add vegetables. Combine water and browning sauce; pour
into casserole dish. Cover.
2. Roast 40 to 44 minutes per kg on HIGH MIX, 325˚F, or
until internal temperature reaches 140˚F.