Pot Roast with Brussels, Carrots and Leeks
A classic pairing, you can't go wrong with chuck roast and vegetables.


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  1. In a heavy stockpot, brown the meat in the oil. Add stock, wine, salt, pepper, bay leaves and tomatoes. Simmer over low heat for about 3 ½ hours, until meat is fork tender.
  2. Add the vegetables and couscous. Continue cooking for about 30 minutes longer, until liquid is absorbed and vegetables are cooked through.
  3. Season to taste. Serve hot with Tabasco or other favorite hot sauce, if desired.


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