Tomato Pot Roast

[donna]

Rub over with flour surface of a four pound piece of beef cut from lower round, season with salt and pepper. Finely chop two onions and fry them until brown with three tablespoons of melted Crisco. Remove onions and put in the meat, cooking until browned on all sides. Add a can of tomatoes and two quarts of water, cover, then let simmer for almost two hours, or until meat is tender. Remove meat; thicken and strain liquor. Cut in slices and serve in sauce or use cold for lunch.

From: "Old Time Recipes To Enjoy, The Kentucky Explorer", June 2019.

 

[donna]

This is quite tasty. My Granny use to make it. Just thought comment as seemed not much interest in this recipe.

 

[Seduzal]

Thanks for sharing this @donna Just one question can we leave the tomatoes out of it? Love to eat Pot Roast but I am Allergic to Tomatoes!!

 

[donna]

Sure you can leave the tomatoes out.

 

[Steph-GB]

mmmm I love the sound of this!!