Pot Roast

Name: Pot Roast
Ingredients: 3 lb. shoulder roast, round roast or rump roast; 2 large cans tomatoes; 1 garlic bud; 5 to 6 Tbsp. brown sugar; 2 stalks celery, chopped; 1/2 large bell pepper, chopped; 1 large onion, chopped; 3 Tbsp. Worcestershire sauce; dash of hot sauce; 1/2 c. vinegar

10 ingredients

7 steps

Ingredients

3 lb. shoulder roast, round roast or rump roast
2 large cans tomatoes
1 garlic bud
5 to 6 Tbsp. brown sugar
2 stalks celery, chopped
1/2 large bell pepper, chopped
1 large onion, chopped
3 Tbsp. Worcestershire sauce
dash of hot sauce
1/2 c. vinegar

Directions

1

Brown roast in fat in heavy skillet; pour off excess fat. Place tomatoes and garlic bud in blender and blend well.
2

Add brown sugar and dissolve into liquid.
3

Add to pot.
4

Add celery, bell pepper, onion, Worcestershire sauce, hot sauce and vinegar. Cook 8 to 10 hours in iron pot or slow cooker until meat falls apart when moved with a fork.
5

Add 4 or 5 carrots and potatoes. Continue cooking until vegetables are done.
6

Cook, uncovered, until sauce thickens.
7

Six or eight prunes or peaches (which have been soaked in water) may be added to the pot in the last 20 to 30 minutes before serving.