Saturday, June 12, 2010

New Fashioned Pot Roast with Fresh Rosemary

1 4-5 lb. boneless chuck roast

2 C baby carrots

8-12 medium sized red potatoes

1/2 C tomato paste

1/4 C red wine vinegar

2 T Bragg's liquid amminos

1 tssp. salt

1/2 tsp. black pepper

2 T fresh rosemary

1/2 C boiling water

Put the roast into the slow cooker. Add the onions, carrots and potatoes. In a small bowl combine the tomato paste, vinegar, ammions, salt , pepper, rosemary and boiling water, pour over the meat and vegetabkles. Cover and cook on low for 8-10 hours. To serve transfer the meat to a cutting board to carve. Serve with the vegetables and gravy.
I do not think I would make this recipe again, it was too acidic.

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