Peter's Best Pot Roast


4-pound beef round or chuck pot roast
2 tablespoons flour
2 tablespoons vegetable oil
1 cup tomatoes
1 cup beef broth
2 garlic cloves, minced
1 grind fresh black pepper
1 cup chopped onion
1/4 cup white distilled vinegar
1/4 cup lemon juice
1/4 cup catsup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Cooked noodles, rice, or mashed potatoes


Dredge the meat in the flour. In a large pot, heat the oil. Add the meat and brown quickly on all sides. Place the meat and the remaining ingredients in a slow cooker. Stir gently. Cover and cook on low for 8 to 10 hours. Serve with noodles, rice, or mashed potatoes to absorb all the great-tasting gravy.


6 servings

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