View Recipe

My Store: Store Details (change)

Country Pot Roast

DIRECTIONS

Crush garlic and rub onto roast. On waxed paper, coat meat with flour.
In 8-quart Dutch oven over high heat, in hot salad oil, cook pot roast until it is evenly browned on all sides.
Add tomato juice and remaining ingredients except celery leaves and heat to boiling. Reduce the heat to low.
Cover Dutch oven and simmer for 4 hours or until the meat is fork-tender, turning it occasionally. Transfer the meat to a warm platter.
Fill blender three-fourths full with liquid and vegetables, cover, blend at high speed and pour into large bowl. Repeat until all is blended.
Return the blended mixture to the Dutch oven; heat to boiling. Garnish the roast with celery leaves and serve with the hot gravy.