1-3 lb. Beef Pot Roast
1/2 - 1 lb. linguica
2 - large onions sliced
1 - large Bell pepper
1 - large can (2 lbs.) tomatoes
1 - tsp. vinegar
1/4 tsp. Allspice
salt & pepper to taste
Cut onions & green green pepper in medium slices and saute in 2 tbs. oil till
soft. Add tomatoes, allspice & vinegar and simmer for 5 minutes.
Dredge pot roast in flour. In large skillet, brown meat in 2 tbsp. oil.
Place pot roast in roasting pan and cover with sauce. Cover and place in
325F oven. When meat is about half done, add linguica, cut in 2" pieces,
small peeled potatoes and whole carrots. When meat, linguica, potatoes and
carrots are done, remove from pan and keep warm. Thicken sauce and serve
as a gravy over meat and vegetables. Serves 4-6.
Recipe courtesy of Rose Markham and Ed Bedhan, Baton Rouge, LA