Hurricane Rita Pot Roast
"I wasn't able to go grocery shopping because Rita had caused bare shelves
in the stores so I looked into the freezer to see what I could use. There
was a pot roast that seemed just the ticket. I thawed it out and this is
the result! DW Sue really liked this one."
- Ready In:
- 8hrs 15mins
- Ingredients:
- 9
- Serves:
-
4-5
ingredients
- 4 lbs pot roast
- 4 medium carrots, cut up
- 4 medium potatoes, peeled and cut up
- 1 medium onion, chopped
- 1 cup cabbage, chopped coarsely
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth
directions
- Place roast into crockpot.
- Add remaining ingredients.
- Cook on low for 8-12 hours.
- Serve with rice.
- note: If using home made beef broth a litle salt may be needed.
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Reviews
-
This was my first roast I've ever made and it was very good! I forgot the worcestershire sauce and I didn't add cabbage but I did add garlic and celery. The left over juices made a delicious gravy. Thank you for the recipe!
RECIPE SUBMITTED BY
rickscott
Missouri City, 83
<p>I started cooking when I was about 12 years old. I was a fan of Graham Kerr's Galloping Gourmet and my mother helped me buy the ingredients and cook Steak Diane after I saw it on his show. <br /> <br />I can't cook for the family every night, but I try try to have one or two nights a week when I can fix them a home meal. Sunday is the day when my wife, 3 kids, 1 daughter-in-law, and 2 grand daughters get together to have a big dinner. <br /> <br />My picture is me holding my babies. Being a grandfather is really great. They call me Papa by the way.</p>
