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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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I grew up on a farm, and we ate beef often. I was so pleased to find this recipe 15 years ago, since it gives pot roast a new mouthwatering flavor. I'm always looking for no-fuss delicious meals, and this slow-cooked supper is definitely one of them.—Erica Warkentin, Dundas, Ontario Ingredients:
12 small white potatoes, peeled |
1 boneless beef chuck roast (about 3 pounds) |
1 tablespoon canola oil |
1 cup chopped onion |
1 can (15 ounces) tomato sauce |
1/4 cup packed brown sugar |
2 to 3 tablespoons worcestershire sauce |
2 tablespoons cider vinegar |
1 teaspoon salt |
Directions:
1. Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker.
2. Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast.
3. Cover and cook on high for 4-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef. Yield: 6-8 servings.
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