Pot Roast Variation 3

Pot Roast Variation 3

From the Kitchen Of
Painless Pot Roast, a vintage clipped recipe


3 to 3.5-pound beef pot roast, chuck with bone in
Salt and pepper
1 can (8 ounces) tomato sauce with onions
1 slice bacon, fried crisp and crumbled
1 teaspoon prepared mustard
1 teaspoon brown sugar
1 teaspoon prepared horseradish

1 tablespoon cornstarch
1/4 cup water

Raw carrots and potatoes


Get a 3 to 3.5-pound beef pot roast - for instance, chuck, with bone in. Put it in the middle of a big sheet of heavy-duty aluminum foil. Sprinkle it generously with salt and pepper. 

Now combine 1 can (8-ounces) tomato sauce with onions, 1 slice bacon, fried crisp and crumbled, 1 teaspoon prepared mustard, 1 teaspoon brown sugar, 1 teaspoon prepared horseradish. Pour this over the meat, wrap it carefully with a double-fold at the top, if you can arrange it, the put it in a shallow baking pan and bake for 3 hours at 325-degrees or 9 hours at 200-degrees. 

Shortly before you serve it, you can thicken the gravy with 1 tablespoon cornstarch mixed with 1/2 cup cold water, if you like. Or half an hour before serving (or an hour if you're using the 200-degree temperate) you can open the shiny package and insert some raw carrots and potatoes, so they'll cook in the juice. 



"A variation of an old theme, such as this new version of a painless pot roast. For quite a while, we random cooks have been sprinkling a package of a dehydrated onion-soup mix on a good chunk of chuck steak, wrapping it snugly in aluminum foil, and baking it at 200-degrees for 9 hours or 300-degrees for three hours. Or we've added a can of condensed cream of mushroom soup to the onion-soup mixed and proceeded as usual - 200-degrees for 9, 300-degrees for 3.  Now, here is an echo. Perhaps you will even consider it an improvement. "

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