Beef Pot Roast With Vegetables Recipe
Ingredients
| 2 pounds beef for pot roast | ||
| Canned tomatoes | 1 1/2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| 6 carrots, peeled and diced | ||
| Potatoes | 2 Cup (16 tbs), diced | |
| Frozen peas | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown meat on all sides in heavy kettle, adding a small amount of fat if neces- sary.
Add tomatoes, water, and salt and pepper.
Bring to boil, cover and simmer for 1 hour, or until meat is nearly ten- der.
Add onion and carrots and simmer for 15 minutes.
Add potatoes, and cook until vegetables are tender.
Add peas and cook for a few minutes.
If desired, thicken liquid with flour blended with a little cold water.
Add tomatoes, water, and salt and pepper.
Bring to boil, cover and simmer for 1 hour, or until meat is nearly ten- der.
Add onion and carrots and simmer for 15 minutes.
Add potatoes, and cook until vegetables are tender.
Add peas and cook for a few minutes.
If desired, thicken liquid with flour blended with a little cold water.
Chef
