Ingredients1 h 55 m servings
- Combine salt and pepper; rub over steak. In a Dutch oven, brown steak in oil on both sides. Add the water, tomato sauce, onion and garlic. Cover and simmer for 30 minutes.
- Combine the remaining ingredients; pour over the meat. Cover and simmer for 1 to 1-1/4 hours or until meat is tender.
- Nutritional Analysis: 4 ounces cooked meat with about 2 tablespoons sauce equals 433 calories, 15 g fat (3 g saturated fat), 129 mg cholesterol, 1,284 mg sodium, 31 g carbohydrate, 3 g fiber, 46 g protein.
ReviewsRead all reviews 25
This is a very tasty recipe. My husband and I both enjoyed it. The only thing I did different was simmered my roast a little longer. It took about 2 hours for it to get tender.
This has to be the best pot roast recipe I have ever tried. I have been cooking for a long time and no other pot roast recipe can compare. I can not stand the recipes that call for onion soup m...
My family loved this! I followed it exactly and even kept the sauce for shedded pork and it is awesome!
The barbeque sauce recipe is to die for. I did have to adjust it just a bit. I didn't have enough lemon juice. I used half the lemon juice and half lime juices.
This was really good, the only thing I did different was that I used regular mustard instead of dry mustard. Thanks!
This was really tasty and we enjoyed this alot! I added some carrots the last hour of cooking also. I definitely will use this recipe again.Yum!
Very nice Pot Roast. Made an awful lot of gravy - probably 3x more than needed. Sliced potatoes up and put them in the Dutch Oven with the rest.