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Southern Pot Roast

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  Boneless beef bottom round roast 4 Pound (1 Roast, 3-1/2 To 4 Pounds, Or Top Round Roast)
  Beef broth 2 Cup (32 tbs)
  Canned stewed tomatoes 15 Ounce, broken up (1 Can, Undrained)
  Canned tomato sauce 15 Ounce (1 Can)
  Onion 1 Large, peeled and chopped
  Green bell pepper 1 , seeded and diced
  Garlic 1 Clove (5 gm), peeled and minced
  Granulated sugar 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Potatoes 8 , peeled and cut in half
  Carrots 8 , peeled and cut into 2-inch chunks
  White onions 16 Small
  Salted water 1 Cup (16 tbs) (As Required)

Place meat in broiler pan.
Brown on all sides under broiler; set aside.
Place broth, stewed tomatoes, tomato sauce, chopped onion, green pepper, garlic, sugar, salt and pepper in a large, heavy saucepot or Dutch oven; stir until ingredients are well mixed.
Add meat; bring liquid to a boil, then reduce heat, cover, and cook 3 to 3-1/2 hours, or until meat is very tender.
Turn meat over occasionally during cooking and add more liquid, if necessary.
While meat is cooking, cook potatoes, carrots and white onions in lightly salted water until just tender; drain and set aside.
Add cooked vegetables to meat during the last 15 minutes of cooking.
Remove meat to carving board and slice.
Taste sauce and adjust seasoning.
Spoon sauce and vegetables into a large serving bowl.

Recipe Summary

Difficulty Level: 
Main Dish

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Southern Pot Roast Recipe