California Pot Roast

Preparation info

  • Difficulty


  • Makes

    8 to 10


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Browned beef simmers until tender in well-seasoned tomato sauce


  • 1 (4 to 5 lb.) chuck or rump pot roast
  • 3 tblsp. fat or salad oil
  • 2 tsp. salt
  • ¼ tsp. pepper
  • ½ c. water
  • 1 (8 oz.) can tomato sauce
  • 3 medium onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tblsp. brown sugar
  • ½ tsp. dry mustard
  • ¼ c. lemon juice
  • ¼ c. vinegar
  • ¼ c. ketchup
  • 1 tblsp. Worcestershire sauce
  • 6 tblsp. flour
  • ½ c. water


  • Brown roast well on both sides in fat in heavy pan or Dutch oven. Add salt, pepper, ½ c. water, tomato sauce, onions and garlic. Cover tightly and simmer over low heat about 1½ hours.
  • Combine brown sugar, mustard, lemon juice, vinegar, ketchup and Worcestershire sauce and pour over meat. Cover and continue cooking until meat is fork tender, about 1½ hours.
  • Remove meat to warm platter; make gravy. Skim off most of the fat; measure the broth. Add enough water to make 3 c. Pour in cooking pan or Dutch oven. Mix flour with ½ c. water to make a smooth paste; stir into broth. Return to heat and cook over low heat, stirring constantly, until gravy bubbles all over. Check seasonings by tasting, adding more salt if needed. Cook and stir about 5 minutes longer. Makes about 3 cups.
  • Serve roast cut in thin slices with the gravy, or shred the meat and mix it with the gravy to serve on halves of warm buns.