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Saucy Pot Roast

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  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
  Sugar 1 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Potatoes 12 Small, peeled
  Onions 6 Small
  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.
Add marinade.
Cover; simmer for 1 hour.
Add vegetables.
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.

Recipe Summary

Main Dish

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Saucy Pot Roast Recipe