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Categories:
salt pepper tomato sauce water garlic onions brown sugar paprika mustard catsup lemon juice vinegar Worcestershire sauce
Viewed: 9 - Published at: 2 years agoIngredients
- 1 (3 lb.) pot roast
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 (8 oz.) can (1 c.) tomato sauce
- 1/2 c. water
- 2 cloves garlic, minced
- 3 medium onions, sliced
- 2 Tbsp. brown sugar
- 1/4 tsp. paprika
- 1 tsp. prepared mustard
- 1/4 c. catsup
- 1/4 c. lemon juice (fresh, frozen or canned)
- 1/4 c. vinegar
- 1 Tbsp. Worcestershire sauce
Method
- Rub meat with salt and pepper; brown in hot fat in deep, heavy skillet.
- Add tomato sauce, water and garlic.
- Cover and simmer 2 hours.
- Top with onion slices.
- Combine brown sugar, paprika, mustard, catsup, lemon juice, vinegar and Worcestershire sauce. Pour over meat.
- Cover and cook until tender, about 1 hour. Remove meat before cooking dumplings.
- To serve, place pot roast in center of large platter; arrange onion rings and dumplings around it.
- Garnish with parsley.
- Makes 8 to 10 servings.
