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Dutch Oven Pot Roast with Tomato Juice




Source of Recipe


Marla


List of Ingredients




Dutch Oven Pot Roast with Tomato Juice

2 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 pounds beef roast -- rump or chuck
3 tablespoons vegetable oil
1 sliced onion
2 teaspoons thyme -- crumbled
1 cup tomato juice
1/4 teaspoon Tabasco sauce -- up to 1/2 teaspoon total




Recipe



Combine flour, salt and pepper. Rub seasoned flour all over roast. Heat
vegetable oil in a Dutch oven, and brown roast on all sides. Lower the heat
and add the onion, thyme, tomato juice and the Tabasco sauce. Cover and
simmer for 3 to 3 1/2 hours or until tender. Stir once or twice during
cooking. Once the meat is tender, let cool. Remove fat, slice the meat, and
reheat in the degreased sauce. Or bring roast to the table and carve. Serve
with degreased sauce.

Serves 8 to 10