Perhaps it is old fashioned, but we quite enjoy a pot roast dinner. And there are so many different ways to make the dinner, with all different variations.
This variation is wonderful! My family couldn’t get enough of it.
The roast cooks so well. It took about three hours for the first cook. The tomatoes cook down well during this time and create plenty of pan juices.
The sauce adds a lovely flavor the the roast. The vinegar makes the sauce tart while the brown sugar gives it some sweetness.
The sauce was a little acidic from the tomatoes. It is almost a tomato pasta sauce. Almost.
The dumplings were a great addition. They took the place of the potatoes you generally put with a pot roast. They helped soak up some of the sauce, so the had that lovely tomato flavor.
This recipe makes a lovely dinner, with plenty for leftovers.
COLORADO POT ROAST
2 Tablespoons Flour
1 Pot Roast (4 Pounds)
1 Cup Canned Tomatoes
1 Cup Water
2 Cloves Garlic
1 Tablespoons Salt
1/2 Teaspoon Pepper
1 Cup Sliced Onion
1/4 Cup Vinegar
1/4 Cup Lemon Juice
1/4 Cup Ketchup
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
1 Teaspoon Mustard
1/4 Teaspoon Paprika
1 Recipe Dumplings
Rub flour on meat. Brown well on all sides. Slip rack under meat in large kettle. Add tomatoes, water, garlic, salt, and pepper. Cover and simmer for 2 hours. Combine remaining ingredients. Pour over meat. Cover and simmer 1 to 1 1/2 hours. Serve with Dumplings.
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