Sunday Dinner Pot Roast

Oxmoor House
8 to 10 servings


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1/2 cup diced beef suet
1 cup chopped onion
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (5-pound) boneless chuck roast
2 (14 1/2-ounce) cans whole tomatoes, undrained
1 tablespoon vinegar
1 tablespoon prepared mustard
3 cups water, divided
2 cups uncooked macaroni
2 tablespoons all-purpose flour


Heat diced beef suet in a large Dutch oven over low heat until crisp. Remove beef suet and discard; reserve beef suet drippings in Dutch oven. Add chopped onion and minced garlic; sauté until tender. Remove onion and garlic with a slotted spoon, and set aside. Reserve drippings in Dutch oven.

Combine 1/4 cup flour, salt, and pepper; dredge roast in flour mixture. Brown roast on all sides in reserved drippings. Set Dutch oven aside.

Combine tomatoes, vinegar, mustard, and 2 cups water; mix well. Pour tomato mixture over roast in Dutch oven. Cover and simmer 2 1/2 hours or until meat is tender.

Cook macaroni according to package directions; drain and set aside.

Remove roast to a serving platter, and keep warm; reserve tomato mixture in Dutch oven.

Combine 2 tablespoons flour and remaining 1 cup water, stirring until smooth. Add flour mixture to tomato mixture; cook, stirring constantly, until mixture is thickened and bubbly. Add reserved onion, garlic, and cooked macaroni to tomato gravy; heat thoroughly.

Cut roast into serving pieces; serve with hot macaroni sauce.

Created date

February 2010