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PETER'S POT ROAST beef round or rump pot roast 1 c. canned tomatoes 1 c. beef broth 2 minced garlic cloves black pepper 1 c. chopped onion 2 Tbsp. white vinegar 2 Tbsp. lemon juice 1/4 c. catsup 2 Tbsp. brown sugar 1 Tbsp. Worcestershire sauce 1 tsp. dry mustard Dredge meat in flour; brown meat on all sides in small amount oil (1 or 2 tablespoons) on top of stove. Add onion and garlic; cook until lightly brown. Add rest of ingredients. Simmer low 2 or 3 hours. Tastes wonderful cooked day before or early in day so meat can sit in gravy. Serve over mashed potatoes or noodles. Have bread on hand to dunk. You won't be able to stop eating gravy. 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. |