Red Pot Roast

Name: Red Pot Roast
Total time: 150
Yield: 8
Ingredients: 4 ½ pounds chuck roast; 2 cups water; 2 cups ketchup; 1 tablespoon chili powder; 1 tablespoon white sugar; 1 teaspoon salt; 6 large potatoes, peeled and halved; 1 large onion, sliced; 6 carrots, peeled and sliced; 2 tablespoons all-purpose flour; ¼ cup water

Recipe by Jeanne Ullom Hewitt from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

8 servings

•

4 ½ pounds chuck roast
•

2 cups water
•

2 cups ketchup
•

1 tablespoon chili powder
•

1 tablespoon white sugar
•

1 teaspoon salt

•

6 large potatoes, peeled and halved
•

1 large onion, sliced
•

6 carrots, peeled and sliced
•

2 tablespoons all-purpose flour
•

¼ cup water

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.