POT ROAST WITH TOMATO SAUCE

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Ingredients


4 to 6 lbs. shoulder cut of beef
 1 clove garlic (optional)
 Dash of thyme
 2 tbsp. lemon juice 
2 cups fresh tomatoes or 1 can (1 lb.) tomatoes, drained
 1 large onion, sliced
 Diced celery, carrots, green pepper to taste (optional)
 Salt and pepper.

 Instructions

Brown meat in Dutch oven over medium heat. Add garlic, thyme and lemon juice; cover.

Once vapor seal is reached reduce heat to low and continue cooking for an additional 1 1/2 hours.

Add tomatoes and onions; cook for another hour. One half hour before the meat is done other vegetables may be added, if desired.

When meat is done, remove to hot platter. Season to taste.