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Pot Roast with Onions Recipe

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This recipe for Pot Roast with Onions is from Grandma's Recipes and Reflections, 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:  
1/3 cup Worcestershire sauce
3 cloves garlic, minced or pureed
1/4 tsp pepper
4 to 5 pound beef sirloin tip roast
3 T salad oil
1 large can tomatoes [28 oz]
1 large green bell pepper, seeded and thinly sliced
2 large onions, thinly sliced
1/4 tsp each dry thyme and dry oregano leaves
2 bay leaves
Directions:
Directions:
In a 9x13 inch pan, mix Worcestershire, garlic and pepper. Place beef in pan; turn to coat with marinade. Cover and refrigerate for at least 4 hours or for up to 1 day, turning meat occasionally.
Lift out meat, pat dry Refrigerate marinade for up to 1 day. Heat oil in a 5 or 6 quart pan over medium heat. When oil is hot, add meat and cook, turning occasionally, until browned [about 10 minutes].
Add tomatoes and their liquid, bell pepper, onions, thyme, oregano and bay leaves.
Bring to a boil. Reduce heat, cover and simmer, turning meat occasionally until very tender when pierced - about 3½ hours. Lift out meat, let it stand about 5 minutes. Remove strings; slice meat and place on a rimmed platter. Skim fat from sauce. Add marinade to sauce to taste.
Bring to a boil and serve in a separate bowl or pour over meat.
Number Of Servings:
Number Of Servings:
10 to 12 servings

 

 

 

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