Recipe(tried): Pot Roast

Brownie (10:41:35 PM) :

Pot Roast

3 - 4 lbs. Round Bone Chuck, Brisket, or Chicken
3 tablespoons Olive Oil
4 large Onions cut into large pieces
2 Carrots cut into large pieces
1 Green Pepper cut into large pieces
2 stalks Celery cut into large pieces
1 can Beef (or Chicken) Bouillon
1 small can of Tomato Sauce
Any left-over good gravy
1* teaspoon Salt
1 teaspoon Pepper
3 crushed cloves of Garlic
1 tablespoon Brown Sugar
1 tablespoon Vinegar
2 Bay Leaves

1. Saute onions, carrots, green pepper, and celery in oil until the onions are golden and the vegetables are soft.

2. Put half of vegetable mixture in large baking dish and place uncooked meat on the vegetables; Then cover meat with the rest of the vegetable mixture.

3. Mix together bouillon, tomato sauce, gravy, seasonings, brown sugar, vinegar and bay leaves; pour over meat and vegetables.

4. Cover tightly and bake at 325 F for 2-3 hours.

Substitutions: Use Chicken or Lamb.