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ITALIAN STYLE POT ROAST 1 (3 lb.) beef chuck pot roast, 2-inches thick 1 Tbsp. Worcestershire sauce 1 tsp. instant bouillon granules 1/2 tsp. sugar 1 clove garlic, minced 1/2 tsp. dried oregano, crushed 3 medium potatoes, peeled and cut 1-inch cubes 3 medium carrots, cut into julienne strips 2 medium onions, quartered 1 (8 oz.) can tomato sauce 1/4 c. flour 1 (4 oz.) can mushrooms, drained Trim excess fat. In 3 quart casserole stir in Worcestershire sauce, bouillon, sugar, oregano, garlic, 1/2 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pot roast. Cover and cook on High 5 minutes or until liquid boils. Then Medium for 35 minutes, turn roast over. Add onion, potatoes, carrots and celery. Cover and cook on Medium 25 to 40 minutes or until meat and vegetables are tender. Spoon mixture over meat once or twice during cooking. Serves 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |