Southern Pot Roast
|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|
|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.