Tomato Pot Roast
Yield
6 servingsPrep
15 minCook
4 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
deer
or elk, chuck or rump |
* |
| 1 | tablespoon |
margarine
or butter |
|
| 2 | cups |
tomato juice
|
|
| 1 | tablespoon |
salt
|
|
| 1 | clove |
garlic
|
|
| 4 | medium |
potatoes
|
|
| 6 | each |
carrots
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
deer
or elk, chuck or rump |
* |
| 15 | ml |
margarine
or butter |
|
| 473 | ml |
tomato juice
|
|
| 15 | ml |
salt
|
|
| 1 | clove |
garlic
|
|
| 4 | medium |
potatoes
|
|
| 6 | each |
carrots
|
|
Directions
Brown meat slowly in margarine or butter.
When well browned add tomato juice, salt and garlic.
Cover lightly and simmer until tender, about 3½ hours.
Add potatoes and carrots about 45 minutes before meat is done.
