Not much smells as inviting as a delicious pot roast simmering in the kitchen. You’ll enjoy trying this simple recipe where you can put it on to simmer, walk away and come back to a hearty meal.
- 2 tablespoons canola oil
- 1 boneless beef chuck roast (3 pounds)
- 1-1/4 cups water
- 3/4 cup beer or beef broth
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 1/2 teaspoon pepper
HOW TO MAKE:
- Season the roast with ½ teaspoon of ground ginger. In a Dutch oven, heat the oil. Brown the roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over the meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours.
- Remove the meat and slice. Discard the bay leaf. If desired, thicken pan juices for gravy.
- Storing Leftovers (if there are any!): Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.