Swiss Pot Roast

By flour_arrangements

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.

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
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

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.