Easy Southern Cooking

Easy Southern Cooking/ Sunday Dinner Pot Roast

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Sunday Dinner Pot Roast The slower this cooks, the more tender it will be. Once it is done, continue to cook for another hour to develop the tenderness. 4 to 6 pound chuck roast Salt and pepper to taste 4 Tablespoons shortening 1 cup onions, chopped 1 garlic clove, chopped 1 large can tomatoes 2 cups + water 1 tablespoon vinegar 1 tablespoon prepared mustard In a heavy dutch oven, saute onions in shortening until tender. Remove onions from pan and set aside. Salt, pepper, and flour roast and put in hot fat to brown slowly on all sides. When brown, add vinegar, mustard, tomatoes, onions and 2 cups water. Cover tightly and cook slowly for 2 1/2 hours or until very tender. Watch roast and add more water occasionally if needed to keep it from becoming dry. When done, remove roast to platter. Thicken gravy if desired with a little flour and water, stirred to a smooth paste. Serve pot roast with gravy. Alternately, the pot roast can be put into a 300 degree oven for 3-4 hours.