My favorite pot roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef chuck shoulder pot roast, boneless |
| 2 | tablespoons | Cooking fat |
| Salt | ||
| Pepper | ||
| 10¾ | ounce | Condensed tomato soup |
| ½ | cup | Chili sauce |
| ¼ | cup | Dry sherry wine |
| 1 | pack | Onion soup mix |
| 2 | mediums | Potatoes; pared, quartered |
| 4 | larges | Carrots; cut in half length |
Directions
1. In a Dutch oven, or large pan with a tight fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
2. Add tomato soup, chili sauce, sherry, and onion soup mix. Return meat to pan. Return meat to pan.
3. Cover and simmer 2½ to 3 ½ hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
4. Add potatoes and carrots during the last 35 minutes of cooking.
5. If sauce is too thin, remove meat and vegetables to a platter and keep warm. Skim off any excess fat.
6. Mix 2 tablespoons flour in ⅓ cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper.
7. Slice meat and serve with vegetables and sauce.
From: The More Beef for your Money Cookbook From the Kitchen of Lawrence & Cindy Kellie Submitted By DOROTHY FLATMAN On 06-27-95