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2 lb beef pot roast
1 15 oz can tomato sauce
3/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 dash tabasco
1 tablespoon mixed pickling spice
2 tablespoons flour
individual hard rolls
Trim excess fat from the pot roast. Cut meat in half and fit into the bottom of the slow cooker. Combine tomato sauce, onion, green pepper, brown sugar, Worcestershire sauce, dry mustard, salt and hot pepper sauce. Pour over meat. Tie pickling spice in cheesecloth bag; add to mixture. Cover and cook on low for 10 to 12 hours or until meat is very tender. To serve, turn to high heat. Lift pot roast and spice bag from sauce. Skim off excess fat. Remove meat from bone. Discard bone and spice bag. Cool meat slightly. Cut across grain into thin slices. When mixture in cooker bubbles, put 1/4 cup cold water and 2 Tbsp flour in a shaker; shake well. Blend into sauce mixture. Return sliced meat to cooker. Cover and heat for 10 minutes. Fill hard rolls with meat.
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