Sunday Beef Pot Roast

Potluck's Note:

Cook up a prize winner!This succulent pot roast was judged"Best Entry" in the Reynolds Wrap Kitchens recipe contest in 1981....

• Total Time: 2 hrs
• Prep Time: 0 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 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.

Reviews

[Chef #198147]

I have never been a fan of pot roasts, but this was great. Very simple recipe with all the ingredients on hand. Cooked it in my electric frying pan. Super recipe, Potluck, thank you.

[lauralie41]

A wonderful meal we had! I used an eye of round roast, 3 cloves of garlic, doubled the mushrooms for DH, used red potatoes, and mini carrots. The tomato sauce adds a little zip to this recipe. We really enjoyed this!!