Pot Roast with Potatoes and Carrots

 * Cooked in a large Dutch oven on the stove top

4 lb sirloin tip roast

grapeseed oil

salt and pepper

garlic powder

Worcestershire sauce

2 medium onions, sliced

1-2 bags of organic small carrots, (3 lbs)

1 cup water

3 lbs Yukon Gold new potatoes, cut into bite size pieces

1/3 cup corn starch

In a large Dutch oven pour grapeseed oil to cover the bottom.  On medium-low heat add the roast.  Sprinkle with salt, pepper, garlic powder and Worcestershire sauce. Add the onion and let it brown with the lid on for 2 hours.

Turn over the roast and add more salt and pepper. Put the lid on for another 2-3 hours. Turn the roast over again and add the carrots and 1 cup water.  Cook for 45 minutes.  

The roast is finished cooking so carefully take out the roast and set aside.  Keep warm in the oven wrapped in foil on low temperature.  

Add potatoes to the pot with the carrots and enough water to cover.  Put on lid and heat on medium-high.  Add more salt and pepper and cook for another 30 minutes.

To make gravy for the pot roast: Add 1/3 cup corn starch into some cold water in a small bowl.  Mix to get out lumps using a fork.  Pour into veggies.

Recipe:  The Hillbilly Kitchen