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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Very tender pot roast done on the stove top instead of the oven. I like the gravy with the pasta. I serve with hot cooked carrots mixed with sauted mushrooms. Ingredients:
1 boneless beef chuck roast (about 3 lbs) |
1/2 cup chopped onion |
1 (8 ounce) can tomato sauce |
3/4 cup beef broth |
1 1/4 cups water |
3 teaspoons cooking oil |
2 teaspoons sugar |
1 teaspoon vinegar |
2 teaspoons salt |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon pepper |
1 bay leaf |
cornstarch (and water to thicken juices if desired) |
hot wide egg noodles |
Directions:
1. Brown meat in oil in a large pot.
2. Combine all other ingredients except cornstarch together; pour over meat.
3. Bring to boil; reduce heat, cover and simmer 2 1/2 to 3 hours or until meat is tender.
4. Remove meat from pan; discard bay leaf.
5. Thicken juices with the cornstarch and water if desired.
6. Serve meat and gravy over hot egg noodles.
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