Zesty Pot Roast Recipe

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Zesty Pot Roast

Penny Hall


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4 lb
beef chuck pot roast
2 Tbsp
cooking fat
1/2 c
onion, finely chopped
10.75 oz
tomato soup
1 can(s)
1/4 c
1 c


1In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2Season with salt and pepper and remove from pan. Pour off fat drippings.
3Cook onion in drippings remaining in pan until soft but not browned; stir often.
4Add tomato soup, water, and vinegar; mix well.
5Return meat to pan.
6Cover and simmer for 2 1/2 to 3 hours, or until done.
7(Or cook in a 325 oven for same amount of time.)
8Turn meat once to cook it evenly throughout.
9When done, remove meat and keep warm.
10Skim off excess fat.
11Add applesauce and cook to desired consistency.
12Taste sauce and correct seasoning, if necessary, with salt and pepper.
13Slice meat and serve with sauce.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy