Sausage stuffed pot roast

8 servings

Ingredients

Quantity Ingredient
3½ pounds ROAST (RUMP, STANDING RIB) *
½ pounds COOKED POLISH SAUSAGE **
1 each SMALL ONION, CHOPPED FINE
1 each GREEN OR RED PEPPER, CUT-UP
1 x WATER AS NEEDED (2 CUPS)
1 teaspoon SEASON SALT

Directions

* CAN USE A TOP ROUND ROAST ALSO - TRIM ALL VISABLE FAT FROM OUTSIDE OF ROAST.

** BEST TO USE ECHRICH 25% REDUCED FAT SAUSAGE (70 CALORIES PER SERVING) NOTE: A KNIFE CAN BE USED TO CUT A SLOT IN THE ROAST. BE VERY CAUTIOUS PLACE ROAST ON A TABLE OR COUNTER TOP AND PUSH A WOODEN SPOON THROUGH THE CENTER OF THE ROAST. PULL THE WIDE PART ALL THE WAY THROUGH TO CREATE AN OPENING IN THE MEAT. PUSH THE SAUSAGE THROUGH THE HOLE AND CUT OFF EVEN ON THE ENDS. SPRINKLE SEASON SALT ALL OVER THE ROAST (ANY DESIRED SEASONINGS).

IN A DUTCH OVEN, OVER MEDIUM HIGH HEAT, BROWN THE MEAT WELL ON ALL SIDES.

ADD ONION, PEPPER AND WATER TO PAN. REDUCE HEAT TO LOW AND SIMMER, COVERED FOR ABOUT 2 TO 3 HOURS OR UNTIL ALMOST COOKED TO DESIRED DONENESS. ADD DESIRED VEGETABLES AND SIMMER FOR ABOUT 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. AFTER COOKING, LET STAND COVERED FOR ABOUT 15 MINUTES. SLICE THIN TO SERVE. VEGETABLES ARE SERVED ON THE SIDE. JUICE LET IN POT MAKES AN EXCELLANT GRAVY BASE.

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