You may also like
Categories:
oil center onions garlic tomato sauce tomato paste brown sugar cider vinegar salt Worcestershire sauce mustard pepper bay leaves parsley sprigs
Viewed: 49 - Published at: 7 years agoIngredients
- 2 tbsp. oil
- 1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick
- 2 medium onions, minced
- 1 garlic clove, chopped
- 1 (8 ounce.) can tomato sauce
- 1 (6 ounce.) can tomato paste
- 2/3 c. packed light brown sugar
- 1/2 c. cider vinegar
- 1 tbsp. salt
- 2 tbsp. Worcestershire sauce
- 1 teaspoon dry mustard
- 1/4 teaspoon pepper
- 2 bay leaves
- Parsley sprigs for garnish
Method
- In an 8 qt Dutch oven over medium high heat, in warm oil, cook pot roast till well browned on both sides.
- Remove meat to platter.
- In same Dutch oven over medium heat, in drippings, cook onions and garlic till lightly browned, about 5 min, stirring occasionally.
- Spoon off drippings from Dutch oven.
- Stir in tomato sauce and remaining ingredients except parsley.
- Return meat to Dutch oven.
- Over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 3 1/4 hrs or possibly till meat is fork tender, turning meat once.
- To serve: place meat on platter.
- Skim fat from liquid; throw away bay leaves; spoon liquid into gravy boat.
- Garnish roast with parsley.
