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Ingredients
- 2 tbsp. oil
- 1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick
- 2 medium onions, minced
- 1 garlic clove, chopped
- 1 (8 ounce.) can tomato sauce
- 1 (6 ounce.) can tomato paste
- 2/3 c. packed light brown sugar
- 1/2 c. cider vinegar
- 1 tbsp. salt
- 2 tbsp. Worcestershire sauce
- 1 teaspoon dry mustard
- 1/4 teaspoon pepper
- 2 bay leaves
- Parsley sprigs for garnish
Directions
- In an 8 qt Dutch oven over medium high heat, in warm oil, cook pot roast till well browned on both sides. Remove meat to platter. In same Dutch oven over medium heat, in drippings, cook onions and garlic till lightly browned, about 5 min, stirring occasionally. Spoon off drippings from Dutch oven. Stir in tomato sauce and remaining ingredients except parsley. Return meat to Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 3 1/4 hrs or possibly till meat is fork tender, turning meat once. To serve: place meat on platter. Skim fat from liquid; throw away bay leaves; spoon liquid into gravy boat. Garnish roast with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 12 servings | |
| Calories 442 | |
| Calories from Fat 191 | 43% |
| Total Fat 21.25g | 27% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.06g | |
| Cholesterol 98mg | 33% |
| Sodium 945mg | 39% |
| Potassium 764mg | 22% |
| Total Carbs 18.08g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 15.48g | 10% |
| Protein 42.45g | 68% |
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