Diane WatkinsThe secret to a really tender pot roast is to cook it low and slow. If the roast is cooked through, but not tender, let it cook a little longer (but don’t let it dry out.) It This same recipe works well in the crockpot. Cook for 4 hours on high or 8 hours on low. Low is best for tenderness. You can add carrots, parsnips, quartered onions, potatoes or other vegetables during the last hour, if desired. This meal was often served for Sunday dinner because it could be put in the oven before leaving for church and would be done when everyone arrived home.
Sunday Dinner Pot Roast
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 at 275 degrees F for 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.
