Spicy Pot Roast
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A home-kitchen version of spicy pot roast, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 (3 to 4 lb.) beef chuck or rump roast
- 2 tsp. salt
- 2 Tbsp. Wesson oil
- 1/2 c. water
- 1 clove garlic, minced
- 8 small carrots, cut up
- 4 medium potatoes, pared and halved
- 1 onion, cut up
- 1 can Hunt's Manwich sandwich sauce
Method
Season roast with salt.
Brown well in Wesson oil in Dutch oven.
Add water and garlic, cover and simmer 2 hours or until almost tender.
Skim excess fat and add remaining ingredients. Cover, simmer 1 hour or until vegetables are tender.
Thicken gravy.
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