Pot Roast Moms Way
Recipe type: Beef
  • About 2.5 lb boneless chuck roast
  • Salt, pepper, garlic powder
  • 1 small onion diced
  • 3 garlic cloves, rough chop
  • 2 sprigs rosemary
  • 2 large bell peppers or 10 minis {because thats what I had on hand}
  • 1 lb Yukon gold potatoes, large dice
  • 2 large carrots, rounds
  • 1 can tomato paste
  • 1 bottle chili sauce
  • 1 - 28 oz can whole tomatoes
  • 1 cup beef broth
  1. Heat up a large heavy pot, I use my dutch oven for these type of slow cooking dishes. Add in a few Tbsp of olive oil.
  2. Season the meat generously on both sides with salt, pepper and garlic powder. Brown the beef on both sides then set aside.
  3. Add in the onions, garlic and rosemary. Cook until softened. Stir in the tomato paste.
  4. Add the roast and veggies to the pot along with the potatoes, carrots, peppers, chili sauce, beef broth and tomatoes.
  5. Simmer covered for 3 hours. Stirring occasionally to prevent burning and allowing the veggies to cook evenly.
  6. At the end of the simmering time remove the roast from the pot and break up the meat. Put it back in the pot and allow it to soak up all that amazing sauce.
  7. Garnish with fresh chopped parsley and serve with Italian bread.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2013/12/pot-roast-moms-way/