Sue's Pot Roast
Necessity is the mother of invention, and using what you have on hand is the mother of recipes. This delicious recipe was shared with us by our beloved CSA member, Sue Barber, a retired Registered Dietitian, excellent cook, and all-around good egg. Sue created this recipe when she didn't have any tomato paste, but did have Mrs. T's Bloody Mary mix in her kitchen.
3 lb chuck roast, thawed
3 tblsp. Mr & Mrs T’s Bloody Mary Mix
1 ½ cups Beef broth
Your choice of vegetables, cut into large chunks (potatoes, carrots, turnips, mushrooms, etc.)
Brown chuck roast in dutch oven in a bit of hot oil. Remove roast from pot. Pour Bloody Mary Mix into pot and stir, scraping up all the brown bits from the bottom of the pan. Return meat to pan. Add beef broth to pan until half of the roast is covered. Cover and place in 325° oven for 90 minutes. Remove from oven, add vegetables. Return to oven for 90 more minutes. Remove meat and vegetables to a platter and keep warm. Make gravy with pan juices.