Pacific Pot Roast Recipe

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Pacific Pot Roast Ingredients

1 boneless chuck roast
8 cloves fresh garlic
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper
1 oil for browning
1 1/2 cups water
1 large onion, chopped
1 flour
1 water
1 tbsp worchestershire sauce
1/4 cup tomato juice
1 salt to taste

A Recipe for
Pacific Pot Roast

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Pacific Pot Roast Recipe
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This is a recipe for Pacific Pot Roast from the recipe cookbook of Recipes-to-go (Meat)

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Pacific Pot Roast

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George Bernard Shaw

Pacific Pot Roast Directions

Make 8 slits in roast at random intervals. Into each slit insert one
whole clove garlic and rub roast with a mixture of salt and pepper.
Lightly coat bottom of a dutch oven with oil. Brown meat well on all
sides.
Add water and onion; cover and simmer 2 hours or until tender. When
roast is done, remove to platter and thicken gravy with flour mixed
with water. Season gravy with three remaining ingredients. Slice
roast and serve with gravy over cooked rice.

Serves: 1

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Pacific Pot Roast Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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