Pot Roast Variation 3


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. 


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