Wendy’s Pot Roast
3 lb chuck roast
3 tbsp vegetable oil
2 large onions, coarsely chopped
3 large cloves garlic, minced
2 cans (each 19 oz) stewed tomatoes
2 cups beef stock
1/3 cup cider vinegar
¼ cup packed brown sugar
3 tbsp Worchestershire sauce
2 tbsp Dijon mustard
1 ½ tsp salt
1 ½ tsp hot pepper sauce
½ tsp each pepper, paprika and tumeric
8 sprigs fresh parsley
2 thin slices lemon
1 lb potatoes, peeled and cubed
1 lb carrots, peeled and cut diagonally in 2 inch thick slices
One day ahead: Trim fat off chuck roast, browned meat in a large pan. In dutch oven, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 10 minutes or until translucent.
Add tomatoes, stock, vinegar, sugar, Worchestershire sauce, mustard, salt, hot pepper sauce, pepper, paprika, tumeric, parsley and lemon slices. Add meat to the sauce, bring to boil. Cover and transfer to 350 F oven; bake for about 2 hours or until meats are tender.
Next day: Skim fat off the meat. Add potatoes and carrots and bake covered for another hour. Discard parsley and lemon. Makes 6 to 8 servings.
