A Very Tasty Roast

Johnny and I didn't make it to the 100 Acre Wood Rally this weekend. We stayed home in favor of getting the house puppy-proofed and tidy. I picked up a whole lot of meat on Saturday- Sam's Club had excellent prices, and I am a big fan of buying in bulk and using my vacuum sealer to freeze small portions- including a chuck roast. Johnny's mother provided us with her favorite pot roast recipe and we made it yesterday; it was absolutely delicious.

Jackie's Pot Roast

• 1 3 lb roast
• 2 tbsp garlic pepper
• 2 tbsp lemon pepper
• 1 beef bullion cube
• 1 c. hot water
• 1 onion, cut into wedges
• 1 c. baby carrots (or carrots cut into 2 inch sticks)
• 3 red potatoes, diced in 1 inch pieces

Preheat the oven to 350 degrees F. Season roast with garlic pepper and lemon pepper. Place into large Dutch oven. Dissolve bullion cube in hot water and pour over roast. Cover, and cook in oven for 1.5 hours. Remove from oven and add vegetables. Return Dutch oven to oven and cook for 1 hour. Let roast rest for 15-20 minutes before serving.