Directions
Preheat the oven to 350 degrees.
Place the roast in a dutch oven or roasting pan, pour stewed tomatoes over it, add all other vegetables sprinkles with all spices, flour and herbs. Pour liquids on the bottom of the pot. Cover.
Roast for 2 1/2 to 3 hours, until fork tender (checking half way through to see if you need to add more broth if it's dry, depending on how many potatoes you added, you may need more broth). Let stand for about 10 minutes at room temperature before carving and serving.
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