Home Recipes Tarragon Pot Roast

Tarragon Pot Roast

by Erika Nicole Kendall

3lb lean beef roast (sirloin or tip round)
1lb carrots, cut into bite-sized pieces
3 medium onions, quartered
2lbs potatoes, peeled and cut into bite-sized pieces
8oz package of button mushrooms
1/4 tsp dill weed
1/2 tsp tarragon
1/4 tsp bay leaf
1 tbsp worchestershire sauce
1 tsp garlic powder
1/2 tsp pepper
1/4 tsp cayenne pepper
1 tsp salt
2 tbsp shallots
1 tsp celery flakes or diced celery leaves
1 & 1/2 cups water

Pre-heat your oven to 375. In a small bowl, mix your spices, Worcestershire sauce, shallots and celery flakes. Rub your spice mix into the roast. Place the roast in a large pan, and roast at 375 for 15 minutes, then retucing the heat to 350. Surround roast with carrots, onions, potatoes and mushrooms. Pour the water into the pan, and bake the pan uncovered at 350 degrees for 90 – 150 minutes or until veggies are tender and the beef is done to your liking. Spoon the juices around and over the veggies frequently to help them stay tender during the cooking process, and that’s it!

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r00bz May 14, 2014 - 2:24 PM

I just followed this recipe today and it ROCKS!! Thanks for all that you do, Erika