Tomato Pot Roast

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Title: TOMATO POT ROAST
Categories: Meats
Yield: 6 servings

2 1/2 lb Chuck or rump (Elk or Deer)
1 tb Margarine or butter
2 c Tomato juice
1 tb Salt
1 Clove garlic
4 Medium potatoes
6 Carrots

Brown meat slowly in margarine or butter. When well browned add tomato
juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2
hours. Add potatoes and carrots about 45 minutes before meat is done.

Source: Agriculture Extension Service The University of Tennessee Institute
of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

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