California Pot Roast

Name: California Pot Roast
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 serving(s)
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)

(2)

Recipe by SmHerndon

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!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 2hrs 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Heat the salad oil in a Dutch oven and brown the meat slowly.
Sprinkle with the seasoned salt.
Pour the tomatoes and wine over the meat.
Add the spaghetti sauce mix (McCormick's is good), Italian seasonings and stir until mix is dissolved.
Add celery and onion.
Add bell pepper, potatoes and carrots, if desired.
Cover and simmer until tender, about 2 hours.
Cook longer for more tender roast, I usually cook mine 4 hours.
Serve the remaining tomato-wine sauce as gravy; thicken if desired.

Submit a Recipe Correction