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Mimi's Pot Roast

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Mimi's Pot Roast
2009-04-11 Main Dish
4.9 57

A seasoned beef chuck roast is oven-cooked slowly in a sweet chili sauce liquid with potatoes, carrots and prunes.

  • Servings: 4-6


1× 3½-lb Beef Chuck Blade or Round Bone (arm) Pot Roast
1 tsp Onion Salt
½ tsp Pepper
1 tsp Paprika
Garlic Salt, optional
1× 12-oz bottle Chili Sauce
¾ cup Water
¾ cup Brown Sugar
4-6 Raw Potatoes, peeled and cut in quarters
3 Carrots, cut in ½" diagonal slices
1 cup Pitted Prunes, dried plums), cooked (instructions below


Season pot roast with onion salt, pepper, paprika and a little garlic salt. Roast, uncovered, at 350 degrees, for 30 minutes. Turn and brown other side in the same manner. Mix together chili sauce and water then pour over meat. Pat brown sugar on top of meat, stirring some into sauce. Cover roast with lid and bake about 2 hours, basting occasionally.

Add potatoes, carrots and prunes. Continue cooking, covered, until meat and potatoes are tender, basting occasionally. To serve, cut meat into serving size pieces and add vegetables to individual portions on plate.

(To cook prunes, cover with water, and simmer about 30 minutes.)

Helpful Tips:

This dish is just as delicious reheated the following day or two. Serve with a green salad for a complete meal.