Sunday Pot Roast - cooking recipe

Ingredients

1 Tbsp. vegetable oil
3 1/2 to 4 lb. beef chuck, arm blade or cross rib pot roast
1/2 c. chopped onion
1/4 c. chopped green pepper
8 carrots, quartered
1 clove garlic, crushed
1 (8 oz.) can tomato sauce
1 c. water
1 (4 oz.) can sliced mushrooms, drained
1 1/2 tsp. salt
1 tsp. pepper
8 small potatoes, halved

Preparation

Heat oil in Dutch oven over medium heat.
Add beef; brown on all sides.
Remove roast and place on a plate.
Saute onion, green pepper and garlic in Dutch oven until tender.
Add tomato sauce and water; stir to blend.
Return beef to pot.
Add mushrooms, salt and pepper.
Reduce to low heat; cover and simmer for 2 hours.
Add potatoes and carrots.
Cover and continue cooking 30 minutes or until tender.
Makes 8 servings.