California Pot Roast

Name: California Pot Roast
Yield: Makes 8 to 10 servings
Ingredients: ¼ tsp. pepper; ½ c. water; 1 (8 oz.) can tomato sauce; 3 medium onions, thinly sliced; 1 (4 to 5 lb.) chuck or rump pot roast; 3 tblsp. fat or salad oil; 2 tsp. salt; ¼ c. vinegar; ¼ c. ketchup; 1 tblsp. Worcestershire sauce; 6 tblsp. flour; 2 cloves garlic, minced; 2 tblsp. brown sugar; ½ tsp. dry mustard; ¼ c. lemon juice

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Browned beef simmers until tender in well-seasoned tomato sauce

Ingredients

1 (4 to 5 lb.) chuck or rump pot roast
3 tblsp. fat or salad oil

Main course

Method

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 an