Viking VMOC206SS Convection Cookbook - Page 13

Pot Roast with Vegetables 2 to 2.5 kg 4 to 5 lb 2 ml 1/2 tsp 2 ml 1/2 tsp 2 ml 1/2 tsp 1 ml 1/8 tsp 4 3 2 175 ml 3/4 c 25 ml 2 tbsp round or chuck pot roast salt garlic powder dried thyme leaves pepper potatoes, peeled and quartered onions, quartered carrots, sliced water brown bouquet sauce Makes 8 servings 1. Place meat in 4-litre casserole. Pat seasonings into meat. Add vegetables. Combine water and browning sauce; pour into casserole dish. Cover. 2. Roast 40 to 44 minutes per kg on HIGH MIX, 325˚F, or until internal temperature reaches 140˚F. 10