My favorite pot roast

8 servings

Ingredients

Quantity Ingredient
4 pounds Beef chuck shoulder pot roast, boneless
2 tablespoons Cooking fat
Salt
Pepper
10¾ ounce Condensed tomato soup
½ cup Chili sauce
¼ cup Dry sherry wine
1 pack Onion soup mix
2 mediums Potatoes; pared, quartered
4 larges Carrots; cut in half length

Directions

1. In a Dutch oven, or large pan with a tight fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

2. Add tomato soup, chili sauce, sherry, and onion soup mix. Return meat to pan. Return meat to pan.

3. Cover and simmer 2½ to 3 ½ hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.

4. Add potatoes and carrots during the last 35 minutes of cooking.

5. If sauce is too thin, remove meat and vegetables to a platter and keep warm. Skim off any excess fat.

6. Mix 2 tablespoons flour in ⅓ cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper.

7. Slice meat and serve with vegetables and sauce.

From: The More Beef for your Money Cookbook From the Kitchen of Lawrence & Cindy Kellie Submitted By DOROTHY FLATMAN On 06-27-95

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