Pacific pot roast

Yield: 1 servings

Measure Ingredient
1 \N Boneless chuck roast
8 \N Cloves fresh garlic
1½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Red pepper
\N \N Oil for browning
1½ \N Cups water
1 \N Large onion, chopped
\N \N Flour
\N \N Water
1 tablespoon Worchestershire sauce
¼ cup Tomato juice
\N \N Salt to taste

Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper.

Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides.

Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water. Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.

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