Spicy Pot Roast

This recipe was given to me by Hélène many moons ago. Been using it ever since.

Excellent fall and winter homey meal.
 

Ingredients

5 lbs blade, chuck, shoulder or cross rib roast
2 tbsp. cooking oil

In large pot, brown meat on all sides. Combine the following ingredients in a large bowl and pour over meat.

1/2 tsp. thyme
2 tbsp. sugar
1 tbsp. vinegar
1 garlic clove – minced
2 cups tomato juice
1 cup sliced onion
1 bay leaf
Salt and pepper

Cover and simmer on stove top for 3 hours, or in the oven at 350F for 4 hours.
When done, thicken with flour (if needed).  Serve with mashed potatoes.

*I've been making/playing with this recipe for over 25 years. My variations and additions are listed below. All in all, the secret in this recipe is the tomato juice and sugar base. Add what ever else you want... it's all to taste.

- balsamic vinegar
- red or white wine
- coriander
- fennel
- addition of veggies such as carrots, small potatoes, string beans, rutabaga, etc. If you do add the veggies, add more juice. I normally use 4 cups of juice.
- stewing meat instead of a roast, but usually a cheap roast cut is best as it becomes extremely tender.

Compliments to Chef Hélène!