Calgary Pot Roast
Yield
6 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
beef roast
boneless, lean |
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
onions
chopped |
|
| 7 ½ | ounces |
tomato sauce
|
|
| 2 | tablespoons |
vinegar
|
|
| ½ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
beef roast
boneless, lean |
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
onions
chopped |
|
| 216.8 | ml/g |
tomato sauce
|
|
| 3E+1 | ml |
vinegar
|
|
| 2.5 | ml |
thyme
|
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Braising in tomato sauce guarantees tender, flavorful beef.
Trim all fat from roast.
Rub dry mustard and salt into the surface of the meat.
Place in a lightly greased, oven-proof dish.
Top with onion. Combine tomato sauce, vinegar, thyme and pepper.
Pour over roast and cover tightly.
Bake at 325℉ (160℃) for 3 hours until meat is tender.
