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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Delicious! Easy! Rich tasting! Even steak & potatoes men will enjoy this tasty twist on pot roast. I try to make this recipe weekly, and it's better the 2nd day. Can be made in Crockpot. Received this from a church member who is a Home Economics professor. I first made this for my boyfriend, who is married to me now...partially for my cooking, he jokes! Ingredients:
3 tablespoons salad oil |
3 lbs pot roast |
2 teaspoons seasoning salt |
1 (30 ounce) can whole tomatoes |
3/4 cup finely chopped onion |
3/4 cup finely chopped celery |
3/4 cup chopped bell pepper (optional) |
1 cup burgundy wine or 1 cup other red wine |
1 package spaghetti sauce mix |
italian seasoning |
4 potatoes (optional) |
5 carrots (optional) |
Directions:
1. Heat the salad oil in a Dutch oven and brown the meat slowly.
2. Sprinkle with the seasoned salt.
3. Pour the tomatoes and wine over the meat.
4. Add the spaghetti sauce mix (McCormick's is good), Italian seasonings and stir until mix is dissolved.
5. Add celery and onion.
6. Add bell pepper, potatoes and carrots, if desired.
7. Cover and simmer until tender, about 2 hours.
8. Cook longer for more tender roast, I usually cook mine 4 hours.
9. Serve the remaining tomato-wine sauce as gravy; thicken if desired.
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