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Pot Roast


Select a 3- to 4-pound Harvest Haven Round Roast. Brown roast in 2 Tbsp fat in large skillet or Dutch oven. For rich brown, roll pot roast in flour; brown slowly on all sides in hot fat. Season with salt and pepper.


Add 1/2 cup water. Cover tightly and cook slowly 2½ to 3 hours or till tender. Add more water if needed to prevent sticking.


If desired, add chopped onion and carrots the last 45 minutes of cooking.

Fifteen minutes before serving, pour 1/2 cup chili sauce, 1/4 cup hot water, and 1 tsp Worcestershire sauce over meat.


Makes 6 to 8 servings.


Variations:
• Add chopped onion, chopped celery, sliced carrots, and potatoes the last 45 minutes of cooking.
• Use tomato juice instead of water for the cooking liquid.
• Use Harvest Haven Beef Broth for the cooking liquid.

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