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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (4- to 5-pound) boneless pot roast |
2 tablespoons vegetable oil |
1 1/2 cups sliced onions |
1 clove garlic, minced |
2 teaspoons salt |
1/2 teaspoon pepper |
1 (8-ounce) can tomato sauce |
1/4 cup chili sauce |
1/3 cup cider vinegar |
2 tablespoons firmly packed brown sugar |
2 teaspoons worcestershire sauce |
1/2 cup water |
2 teaspoons chili powder |
8 new potatoes |
3 carrots, peeled and cut into strips |
Directions:
1. Brown roast on both sides in hot oil in a large Dutch oven. Add onion and garlic; cook until onion is tender.
2. Combine salt, pepper, and tomato sauce; pour over roast, and cook over low heat, uncovered, 1 1/2 hours. Combine next 6 ingredients; pour over roast. Cook over low heat, covered, 1 hour or until tender.
3. Pare 1-inch strip around center of potatoes. Add potatoes and carrots during last 30 minutes of cooking time. Transfer roast to serving platter, and serve with vegetables.
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