Easy Pot Roast
|Beef chuck pot roast||3 Pound|
|Onions||2 Medium, sliced|
|Tomato sauce||1 Can (10 oz)|
|Brown sugar||1 Tablespoon|
|Prepared mustard||1 Teaspoon|
Place meat on 30 X 18 inch piece of heavy duty aluminum foil.
Season with salt and pepper; sprinkle onion on meat.
Mix remaining ingredients; pour on meat.
Fold foil over meat and seal securely.
Label and freeze.
4 hours 15 minutes before serving, remove Easy Pot roast from freezer and place wrapped meat in baking pan, 13x9x2 inches. (If foil has torn during storage, overwrap with foil.)
Cook in 350° oven until tender, about 4 hours.
Place meat on warm platter; keep warm while making Gravy GRAVY Spoon off fat from broth.
Add enough water to broth to measure 2 cups; pour into pan.
Shake 1/2 cup water and 1/4 cup all purpose flour in covered jar; stir slowly into broth.
Heat, stirring constantly, until gravy boils.
Boil and stir 1 minute.
If desired, add few drops bottled brown bouquet sauce.