Saucy Pot Roast
|Beef chuck pot roast||2 1⁄2 Pound|
|Tomato juice||2 Cup (32 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Worcestershire sauce||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Potatoes||12 Small, peeled|
|Carrots||6 , halved|
|All purpose flour||3 Tablespoon|
Trim excess fat from roast.
Place meat in plastic bag; set in deep bowl.
Mix tomato juice, wine vinegar, garlic, Worcestershire, salt, sugar, basil, thyme, and 1/4 teaspoon pepper.
Pour over meat; close bag.
Marinate overnight in refrigerator, turning bag occasionally.
Transfer roast from bag to Dutch oven.
Cover; simmer for 1 hour.
Cover and simmer till meat and vegetables are tender, 45 to 60 minutes more.
Remove meat and vegetables to serving platter; keep warm.
Skim fat from pan juices; reserve 2 cups juices.
Slowly blend 1/2 cup cold water into flour; add to reserved juices.
Cook and stir till thickened and bubbly.