Subject: Pot Roast
From: [email-masked] (Catherine Guy)
Date: 3 Feb 1997 17:57:13 -0800
Newsgroups: rec.food.recipes

This is a good hearty supper.  I made it the other day for the
first time and my family really liked it.

Pot Roast

2 lb roast, round, or flank steak
4 cloves garlic, minced
2 medium onions, sliced
1 green pepper
2 medium onions, sliced
1 green pepper, sliced
4 stalks of celery, cut in 2-inch pieces
6 large carrots, cut in 2-inch pieces
12 new small potatoes or 5-6 regular potatoes
1 bay leaf
1 tablespoon Italian seasoning (or mix oregano, basil, marjoram,
  tarragon, thyme, rosemary)
1- 28 ounce can tomatoes
1-15 ounce can tomato sauce or puree
2 teaspoons of soya sauce
Dash of Worcestershire
Salt and pepper to taste
Optional: 1/2 cup hearty red wine

Place meat in a large roasting pan and cover with minced garlic, and
onion slices, and green pepper.  Place other vegetables around roast.
Mix the soya sauce and Worcestershire sauce with the tomatoes or
tomato sauce and add rest to pot.  Cook in a slow oven at 250 degrees
F. for 4 to 5 hours or until meat falls apart when prodded with a fork.
A 3- to 4-ounce serving of meat is 275 or 325 calories, respectively.

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