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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Cook up a prize winner!This succulent pot roast was judged Best Entry in the Reynolds Wrap Kitchens recipe contest in 1981.... Ingredients:
1 tablespoon vegetable oil |
3 1/2-4 lbs beef chuck or 3 1/2-4 lbs arm blade roast or 3 1/2-4 lbs cross-rib roasts |
1/2 cup onion, chopped |
1/4 cup green pepper, chopped |
1 garlic clove, crushed |
1 (8 ounce) can tomato sauce |
1 cup water |
4 ounces sliced mushrooms |
1 1/2 teaspoons salt |
1 teaspoon pepper |
8 small potatoes, halved |
8 carrots, quartered |
Directions:
1. Heat oil in dutch oven over medium heat.
2. Add beef,brown on all sides.
3. Remove roast amd place in aluminuim foil.
4. Saute onion,green pepper and garlic in dutch oven.
5. Add tomato sauce and water stir to blend.
6. Return beef to the dutch oven.
7. Add mushrooms,salt and pepper.
8. Reduce heat to low,cover,simmer 2 hours.
9. Add veggies,cover and continue cooking 30 minutes or until tender. Cooking time is 2hrs.30.minutes.
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