Pot Roast With Vegetables

Recipe Ingredients

2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Garlic powder
4 lbs	1816g / 64oz	Chuck or brisket
2 tablespoons	30ml	Fat
3		Onions - sliced
1 1/2 cups	355ml	Boiling water
3		Tomatoes - diced
3		Carrots - quartered
2		Green peppers
4		Potatoes - peeled and halved

Recipe Instructions

Sprinkle the salt, pepper and garlic powder on the meat. Heat the fat in a heavy saucepan or Dutch oven and brown the meat in it. Add the onions and continue to brown. Add the water and tomatoes. Cover and cook over low heat 2 1/2 hours. Add the carrots, green peppers and potatoes. Cook 30 minutes. Taste to correct seasoning. Serves 8 to 10.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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