bakew13
New member
This is the recipe for a pot roast we were tested on in school. I thought it was one of the best pot roasts I had ever had. Hope you enjoy!
Ingredients:
Vegetable oil 3 Tbs.
Beef chuck roast 3 lb
Onions sliced 1.5 lb
Garlic minced 1 Tbs
Beef Broth 1 pint (16 oz)
Tomato sauce 1 cup
Brown Sugar 2 oz
Paprika 1 tsp.
Dry Mustard 1 tsp.
Lemon juice 1/2 cup
Ketchup 1/2 cup
Red wine vinegar 1/2 cup
Worcestershire sauce 2 Tbs.
Salt and Pepper To taste
Heat oil in large pot, add pot to beef and brown beef thoroughly. Remove and set aside.
Add the onions and garlic to pot and saute until onions are opaque.
Add stock and tomato sauce to pan
Return Beef to pan, cover and bring to boil. Put pot still covered into oven set at 325 for 1.5 hours
remove from oven and combine all remaining ingredients in the pot.
Continue cooking while stirring occasionally for 1 hour, add additional beef stock if sauce begins getting too thick.
Slice meat and serve with sauce
Ingredients:
Vegetable oil 3 Tbs.
Beef chuck roast 3 lb
Onions sliced 1.5 lb
Garlic minced 1 Tbs
Beef Broth 1 pint (16 oz)
Tomato sauce 1 cup
Brown Sugar 2 oz
Paprika 1 tsp.
Dry Mustard 1 tsp.
Lemon juice 1/2 cup
Ketchup 1/2 cup
Red wine vinegar 1/2 cup
Worcestershire sauce 2 Tbs.
Salt and Pepper To taste
Heat oil in large pot, add pot to beef and brown beef thoroughly. Remove and set aside.
Add the onions and garlic to pot and saute until onions are opaque.
Add stock and tomato sauce to pan
Return Beef to pan, cover and bring to boil. Put pot still covered into oven set at 325 for 1.5 hours
remove from oven and combine all remaining ingredients in the pot.
Continue cooking while stirring occasionally for 1 hour, add additional beef stock if sauce begins getting too thick.
Slice meat and serve with sauce