More Pot Roast Recipes
Triple Onion Slow Cooker Pot RoastPot Roast With MushroomsSpiced Beef Pot Roast With Dumplings
More Beef Roast Recipes
Roast Eye of RoundRib Eye RoastStanding Rib Roast with Pan Gravy
INGREDIENTS:
- 1 pot roast, chuck or round, about 2 1/2 to 3 pounds
- 1 tablespoon vegetable oil
- 2 carrots, sliced or diced
- 2 ribs celery, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) stewed tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon quick cooking tapioca*
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf, optional
PREPARATION:
Serves 8.
*If you don't have tapioca, which acts as a thickener, you can thicken the juices with a flour and water mixture about 30 minutes before done. Combine about 1 tablespoon of water and 1 tablespoon flour; stir until smooth then stir into the stew about 30 minutes before done. Or, for a more flavorful gravy, reduce juices slightly in a saucepan over medium heat then add the flour mixture and cook for another minute.
Related Recipes
Sweet and Sour Pot Roast
Tonya's Barbecued Brisket
Country Pot Roast with Gravy
Family Pot Roast with Vegetables
Oven Barbecued Beef
Roast Beef Recipe with Garlic
Yankee Pot Roast
Coffee Pot Roast
Pot Roast with Vegetables
Pot Roast with Spices
Barbecued Beef Sandwich
Crockpot Spiced Brisket
Pete's Barbecue Beef
Ground Beef Barbecue for Sandwiches
Eugene's Beef BBQ
Baked Brisket and Vegetables
Bar-B-Que Beef Stew, Crockpot
Beef and Beer Stew
Spiced Apple Butter Brisket
Savory Oven Brisket
Barbecued Pot Roast
Barbecued Pot Roast II
Marinated Oven Pot Roast
Crockpot Beer-Braised Beef
Pot Roasts
Oven Roasts
Crockpot Beef Recipes
Beef Recipes Index
Ground Beef Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
