Tomato pot roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chuck or rump (Elk or Deer) |
| 1 | tablespoon | Margarine or butter |
| 2 | cups | Tomato juice |
| 1 | tablespoon | Salt |
| 1 | Clove garlic | |
| 4 | Medium potatoes | |
| 6 | Carrots | |
Directions
Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3½ hours. Add potatoes and carrots about 45 minutes before meat is done.
Source: Agriculture Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)