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Instructions |
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Heat oil in a large heavy-bottomed pot over medium-high heat. Season roast with salt and pepper. Add roast and onion to pot and brown meat on all sides, about 15 minutes total.
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Add 1 1/2 cups of the beef broth and the tomato sauce. Bring to a boil. Lower heat to medium-low and simmer, covered, for 2 hours, 30 minutes, turning every 1/2 hour.
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Remove roast from pot and allow to rest 10 minutes in a warm place. Reserve cooking liquid. Whisk together the remaining 1/2 cup of the broth and the flour. Add to the liquid in the pot and bring to a simmer. Simmer for a few minutes until thickened. Strain and reserve.
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Slice remaining half of the pot roast and serve with gravy, cooked egg noodles and prepared red cabbage.
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| Serving
Suggestions |
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Cook: 2 hours, 45 minutes
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Originally Submitted
11/3/2008
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