Swiss Pot Roast

DARLENE BRENDEN • Salem, Oregon My family loves the taste of this tender roast. It’s easy to prepare and even makes its own gravy. The house smells wonderful when it cooks.

Swiss Pot Roast

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    boneless beef chuck roast (3 pounds)

  • 1

    tablespoon canola oil

  • 8

    medium potatoes, peeled and

  • quartered

  • 8

    medium carrots, cut into chunks

  • 1

    medium onion, sliced

  • 3

    tablespoons all-purpose flour

  • 1

    cup water

  • 1

    can (8 ounces) tomato sauce

  • 1

    teaspoon beef bouillon granules

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

Directions

1. In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables. 2. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.


Nutrition

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