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.
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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
Details
Servings 8
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.
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