When my stepson, Peter Sullivan, was about 6 years old, he spent his summers in the country with my husband and me. I was the chief source of entertainment. When I cooked, Peter grilled me with questions, such as, "Why do you use sage?" or "What's a roux?" I replied in my best home economics teacher manner, and he became a great cook at the age of 13 or 14. This pot roast was one of his specialties. These days, Peter doesn't have time to cook because he has a full-time job and goes to law school. But when he finished his studies, I expect we will once again enjoy that special kind of choreography only performed by 2 people cooking a meal for those they love.
4-pound beef round or chuck pot roast
2 tablespoons flour
2 tablespoons vegetable oil
1 cup tomatoes
1 cup beef broth
2 garlic cloves, minced
1 grind fresh black pepper
1 cup chopped onion
1/4 cup white distilled vinegar
1/4 cup lemon juice
1/4 cup catsup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Cooked noodles, rice, or mashed potatoes
Dredge the meat in the flour. In a large pot, heat the oil. Add the meat and brown quickly on all sides. Place the meat and the remaining ingredients in a slow cooker. Stir gently. Cover and cook on low for 8 to 10 hours. Serve with noodles, rice, or mashed potatoes to absorb all the great-tasting gravy.
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