Monday, February 3, 2014

Texas Pot Roast

This was easy to put together and the house smelled wonderful when I got home from school! 
Texas Pot Roast
Gaudry-Taste of Home bb

3 or 4 pound bottom round roast
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 clove garlic, minced
2 tablespoons oil
1 cup beef broth
1 cup chopped onions
1/2 cup bottled chili sauce

Rub salt, pepper, paprika and garlic into meat. Cover and chill overnight to marinate. Next day, brown well on both sides in oil. Place on a rack in a deep pan on the stovetop. Add broth and onions. Cover and simmer slowly 1-1/2 to 2 hours until tender. Add more broth if needed so it doesn't cook dry. Add chili sauce and simmer 30 minutes longer. FOR CROCKPOT: Put browned meat in crockpot and add remaining ingredients except chili sauce. Cook 6 to 8 hours on low or until tender. Add chili sauce for the last hour of cooking. May also be shredded for sandwiches. Leftovers freeze well for up to 4 months. Makes about 8 to 10 servings.

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