Name: Pot Roast with Potatoes & Root Vegetables
Prep time: 30
Cook time: 120
Ingredients: 2 tablespoons Food Club salted butter; 1 (2 1/2 to 3 pound) boneless chuck roast; 2 cups reduced-sodium vegetable broth; 2 teaspoons Full Circle Market Organic garlic powder, divided; 1 1/2 teaspoon Full Circle Market Organic dried thyme; 1 teaspoon Full Circle Market Organic onion powder; 1 tablespoon Food Club ground black pepper, divided; 2 Food Club bay leaves; 4 large carrots, cut into 1-inch pieces; 3 parsnips, cut into 1-inch pieces; 6 medium red-skinned potatoes, cut in half; 1 teaspoon Food Club salt; 4 sprigs fresh rosemary

Pot Roast with Potatoes & Root Vegetables Recipe | Big Y