COLONIAL POT ROAST
1 tbsp. vegetable oil 1 (3 lb.) boneless beef chuck roast Salt and pepper 1 (16 oz.) can Stokely's finest stewed tomatoes 1 tsp. sugar 1 tsp. oregano 1 (28 oz.) pkg. frozen vegetables sized for roast All-purpose flour (optional) Heat oil in Dutch oven. Season meat with salt and pepper and brown on all sides over medium heat, about 15 minutes. Add tomatoes, sugar, and oregano. Cover and simmer 2 1/2 to 3 hours. Add vegetable and continue cooking, covered, 1 hour or until meat and vegetables are tender. Lift meat and vegetables from pan with slotted spoon. If gravy is desired, measure sauce from Dutch oven. Add 2 tablespoons flour to each cup of drippings; blend and return to Dutch oven. Heat, stirring constantly, until thickened. Adjust seasoning. Serve with meat and vegetables. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
