This was the only recipe that was handed down in my family, my mother and grandmother were not know for their culinary talents, but this recipe is a true winner!


  • 3 Lb pot roast or cut up stew meat
  • 1 8 oz can tomato sauce
  • vegetable oil
  • 2 bay leaves
  • 1 1/2 teaspoon rosemary
  • 1 teaspoon ground marjoram
  • salt & pepper
  • carrots
  • 3 onions. skin peeled
  • 3/4 cup seasoned flour


Trim obvious fat from meat. Put the seasoned flour in a plastic bag, place the meat in the bag and shake to coat the meat completely; brown in oil. Pour in the tomato sauce, bay leaves, marjoram, rosemary and onions. Also add about 1 1/2 cups of water. Bring to boil and turn heat to simmer. Simmer covered for 2 hours, strirring to keep the meat from sticking to the bottom of the pan. About 45 minutes before serving put carrots in the pan and cover. If the gravy is too thin use the seasoned four to thicken it up just before serving. We love this over white rice.

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Submitted 6/13/05.
Source: family recipe
Submitted By: Susan Vicedomini
Pot Roast