Pot Roast With Rich Tomato Sauce In Crock Pot
Submitted by sweetielola on February 26, 2004 at 8:59 pm

DESCRIPTION
Pot Roast with Rich Tomato Sauce in Crock Pot

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1 TB oil
1 (3- to 4- pound) Beef Pot Roast
2 onions, thinly sliced
3 large carrots, peeled and sliced 1/2" thick
2 garlic cloves, minced
1 tsp dry mustard
1/2 tsp dried thyme leaves
1 tsp salt
1/4 to 1/2 cracked black pepper
2 TB all-purpose flour
1/2 c beef broth
1 (10-1/2 oz) can tomato soup (undiluted)
2 TB packed brown sugar, optional--dry or light
2 TB balsamic or red wine vinegar, optional

Pat roast dry with paper towel, In a skillet, heat oil over med-high heat, add roast and cook, turning 7-10 minutes until brown on all sides. Transfer to slow cooker.

Reduce heat to medium and add onions, celery and carrots to skillet and cook, stirring, until vegetables are softened. Add garlic, dry mustard, thyme, salt and pepper and cook, stirring, 1 minute. Sprinkle mixture stirring, until thickened. Stir in Worcestershire sauce.

Pour mixture over roast, cover and cook on low 10-12 hours or high 5-6, until meat is very tender. Remove roast and stir in brown sugar and vinegar, if using, into pan juices. Pour sauce over sliced roast or serve in sauceboat. (I often take roast out slice it and put back in sauce until ready to serve).

Serve 6-8 well.

335 calories per serving, 30 percent from fat, 39 grams protein, 18 grams carb, 2 grams total fiber.

My sister got this recipe from her newspaper in FL, it was adapted from the 150 Best Slow Cooke Recipes (Robert Rose, 2001) by Judith Finlayson.