Swiss Pot Roast

This recipe makes perfect, effortless pot roast.  Tuck it in the oven and go to church; it will be ready when you get home.  That’s why pot roast was one of our Mom’s Sunday favorites – and ours too.

If I’m planning on this for just the two of us, I only use enough potatoes for our first meal; but all of the carrots and onions.  The potatoes don’t seem to reheat as well, but we love the caramelized onions and carrots.  I serve it the second time with noodles, and anything leftover is soup!

The long baking time and tomato sauce really tenderizes the meat and the tomato sauce makes a very nice, rich gravy.   I like to add a little fresh thyme from my herb garden. 

            

Swiss Pot Roast

  3             Pounds  Chuck Roast , boneless

  1         Tablespoon  Salad Oil

  8             Medium  Potatoes -- peeled and quartered

  8             Medium  Carrots -- chunks

  1             Medium  Onion -- sliced or wedges

  3        Tablespoons  Flour, All-purpose

  1                Cup  Water

  8             Ounces  Tomato Sauce

  1           Teaspoon  Beef Bouillon Granules

     1/2      Teaspoon  Salt

     1/2      Teaspoon  Pepper

In a Dutch oven, brown the roast on all sides in oil; drain.

Add the potatoes, carrots and onion.

In a bowl, combine the flour, water, tomato sauce, beef bouillon granules, salt and pepper; mix until smooth. Pour over roast and vegetables.

Cover and bake at 325° for about 2 1/2 to 3 hours or until the meat and vegetables are tender.

8 Servings

  "Taste of Home's Budget Suppers"

Per Serving: 522 Calories; 29g Fat (49.5% calories from fat); 31g Protein; 35g Carbohydrate; 5g Dietary Fiber; 98mg Cholesterol; 467mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 3 1/2 Fat.