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LOCATION: Recipes >> Beef Veal >> Pot Roast 02

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Pot Roast

2 lb roast, round, or flank steak
4 cloves garlic, minced
2 medium onions, sliced
1 green pepper
2 medium onions, sliced
1 green pepper, sliced
4 stalks of celery, cut in 2-inch pieces
6 large carrots, cut in 2-inch pieces
12 new small potatoes or 5-6 regular potatoes
1 bay leaf
1 tablespoon Italian seasoning
28 ounce can tomatoes
15 ounce can tomato sauce or puree
2 teaspoons of soya sauce
dash Worcestershire
salt
pepper
1/2 cup hearty red wine (optional)

Place meat in a large roasting pan and cover with minced garlic,
and onion slices, and green pepper. Place other vegetables around
roast. Mix the soya sauce and Worcestershire sauce with the tomatoes
or tomato sauce and add rest to pot. Cook in a slow oven at 250
degrees F. for 4 to 5 hours or until meat falls apart when prodded
with a fork. A 3- to 4-ounce serving of meat is 275 or 325 calories,
respectively.

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