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Beef Pot Roast With Vegetables

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Ingredients
  Beef/Null 2 Pound (For Pot Roast)
  Canned tomatoes/Null 1 1⁄2 Cup (24 tbs) (Null)
  Water/Null 1 1⁄2 Cup (24 tbs) (Null)
  Onion/Null 1 , chopped (Null)
  Carrots/Null 6 , peeled and diced (Null)
  Diced potatoes/Null 2 Cup (32 tbs) (Null)
  Peas/Null 2 Cup (32 tbs) (Fresh / Frozen)
  Salt/Null To Taste (Null)
  Pepper/Null To Taste (Null)
Directions

Brown meat on all sides in heavy kettle, adding a small amount of fat if neces- sary.
Add tomatoes, water, and salt and pepper.
Bring to boil, cover and simmer for 1 hour, or until meat is nearly ten- der.
Add onion and carrots and simmer for 15 minutes.
Add potatoes, and cook until vegetables are tender.
Add peas and cook for a few minutes.
If desired, thicken liquid with flour blended with a little cold water.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Beef

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