Larrysredpotroast Recipes

LARRYS RED POT ROAST

Larrys Red Pot Roast image

Larry uses this on his pot roast. It is one of the 3 pot roasts I have on my site. He is a really good cook and it took years for him to tell me this recipe. It tastes pretty good; it's more tomato-y than my other 2.

Provided by Dienia B.

Categories Stew

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon honey
1/2 teaspoon lemon juice
1 teaspoon Season-All salt
1 teaspoon onion and garlic powder
1 tablespoon soy sauce (this is as close as I can get since he just shakes it out of jar)
1 (6 ounce) can sliced mushrooms
5 lbs roast

Steps:

Warm and simmer tomato sauce, Worcestershire sauce, honey, lemon juice, season-all salt, onion and garlic powder, soy sauce, and sliced mushrooms together in a saucepan.
Pour mixture over roast.
Cover and bake for 90 minutes until roast is tender in a 425 degree Fahrenheit oven.

RED POT ROAST

Red Pot Roast image

Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother.

Provided by Jeanne Ullom Hewitt

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 2h30m

Yield 8

Number Of Ingredients 11

Ingredients

4 ½ pounds chuck roast
2 cups water
2 cups ketchup
1 tablespoon chili powder
1 tablespoon white sugar
1 teaspoon salt
6 large potatoes, peeled and halved
1 large onion, sliced
6 carrots, peeled and sliced
2 tablespoons all-purpose flour
¼ cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 63.1 g, Cholesterol 116.1 mg, Fat 29.3 g, Fiber 4.9 g, Protein 35.2 g, SaturatedFat 11.5 g, Sodium 1076.7 mg, Sugar 20.8 g

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