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"Hunger is the best sauce in the world."--Cervantes

Camille's Pot Roast Recipe

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This recipe for Camille's Pot Roast is from The LaGuire/Putney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chuck roast, the size that will fit into your pot.
1 can chopped tomatoes (28 oz. or so - a good brand, like Dei Fratelli),
1 can beef broth,
Oil for browning,
Possible Seasonings: garlic or garlic powder, oregano, basil, parsley, chopped onion.
Directions:
Directions:
Pick a roast that will fit pretty closely in your pot. You want to be able to easily brown one side then the other, but you don't want so much room that the sauce doesn't cover the meat. Brown the meat in olive oil. You can add some seasonings after you've browned one side. No more than a couple pinches (or less than a 1/4 tsp). It will be pretty tasty even without seasonings

Add the tomatoes and broth, and simmer for as long as you want. Figure an hour at least, a couple of hours is better.

(Note, to make it very tender, bring it to a boil, and then cover and turn the heat off. After an hour or so bring it back to a boil and turn it off again. If you do this, though, your broth will not evaporate much, so you may still want to simmer it for a while with the lid off. The meat will be juicier and more tender if it cools in sauce.)
Preparation Time:
Preparation Time:
1-2 hours

 

 

 

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