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"The belly rules the mind."--Spanish Proverb

California Pot Roast Recipe

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This recipe for California Pot Roast is from Grandma Chris's Favorite Recipes, 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:  
4-5 lb chuck or rump pot roast
3 T cooking oil
2 tsp pepper
1/2 c. water
1 (8oz) can tomato sauce
3 medium onion, thinly sliced
1/2 c. water
2 T. brown sugar
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. vinegar
1/4 c. ketchup
1 T. Worcestershire sauce
6 T. flour
Directions:
Directions:
Brown roast on all sides in hot oil.

Add salt, pepper, 1/2 c. water tomato sauce and onion. Bring to boil: reduce heat, cover and simmer 1 1/2 hours.

Combine brown sugar, mustard, lemon juice, vinegar, ketchup, and Worcestershire sauce. Pour over meat and simmer 1 1/2 hrs. or until tender.

Remove meat to plate. Add enough water to broth to make 3 c. Mix flour with 1/2 c. water and thicken broth. Slice roast and serve with gravy.


Use smaller for your family-easy and good
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I cooked mine in pressure cooker-then thickened gravy. Put everything in except flour and water. Use time given for your cooker.

 

 

 

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