Swiss Pot Roast

Swiss Pot Roast

1 boneless beef chuck roast (3 pounds)
1 tablespoon vegetable oil
8 medium potatoes, peeled and quartered
8 medium carrots, cut into chunks
1 medium onion, sliced
3 tablespoons all-purpose flour
1 cup water
1 can (8 oz) tomato sauce
1 teaspoon beef bouillon granules or 1 ½ teaspoons roast beef seasonings
½ teaspoon salt
½ teaspoon pepper

In a dutch oven, brown roast on all sides in oil; drain.

Add the potatoes, carrots and onion.

In a bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth.
Pour over the roast and vegetables.

Cover tightly with foil and bake at 325° for 2 ½ to 3 hours or until the meat is tender.

Back To Beef Recipes Page


*The Corner Desk . Com* Swiss Pot Roast 1 boneless beef chuck roast (3 pounds) 1 tablespoon vegetable oil 8 medium potatoes, peeled and quartered 8 medium carrots, cut into chunks 1 medium onion, sliced 3 tablespoons all-purpose flour 1 cup water 1 can (8 oz) tomato sauce 1 teaspoon beef bouillon granules or 1 ½ teaspoons roast beef seasonings ½ teaspoon salt ½ teaspoon pepper In a dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables. Cover tightly with foil and bake at 325° for 2 ½ to 3 hours or until the meat is tender. Back To Beef Recipes Page