Tomato pot roast

Yield: 6 servings

Measure Ingredient
2½ pounds Chuck or rump (Elk or Deer)
1 tablespoon Margarine or butter
2 cups Tomato juice
1 tablespoon Salt
1 \N Clove garlic
4 \N Medium potatoes
6 \N Carrots

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)

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