Pot Roast with Vegetable Sauce
- 5 pounds round of beef
- 1 cup hot water
- Salt and pepper
- 1 tablespoon Worcestershire sauce
- 1 cup grated onions
- 1 cup grated carrots
- 1 glass currant jelly
Wipe meat and brown in frying pan. Place in Dutch oven with the water, cover tightly and simmer slowly until tender, adding more water if necessary. When half done, add seasonings, and half an hour before serving add the onions, carrots, and jelly. When roast is tender, remove it for the pan and thicken the stock, leaving the vegetables in it. Serve roast on a large platter, garnish it with cooked macaroni and pour gravy over all.
Submitted by Jun 8, 2009
13 min
60 min
73 min