Swiss Pot Roast

By Roger829

Ingredients

• beef chuck roast 1 boneless (3 pounds)
• canola oil 1 tablespoon
• potatoes 8 mediums peeled and quartered
• carrots 8 mediums cut into chunks
• onion 1 medium sliced
• flour 3 tablespoons
• water 1 cup
• tomato sauce 1 (8-ounce) can
• beef bouillon 1 teaspoon granules
• salt 1/2 teaspoon
• pepper 1/2 teaspoon

Details

Servings 8

Preparation

Step 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.
Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.