A tender pot roast with a sweet chutney-like sauce. This dish is a big favorite and I always get asked for the recipe since I created this dish, so here it is for all to enjoy!

cooking oil
1 pot roast – medium sized
1 large onion, chopped or sliced
1 tsp. minced garlic (or powdered)
salt & pepper to taste
1 can tomatoes ( or 1 quart jar home steamed/stewed tomatoes)
2 bay leaves
3/4 – 1 cup brown sugar ( more depending on your taste preference)
1 can mushrooms if desired

Put some cooking oil in the bottom of a stock pot or large saucepan (one with a lid) and heat. Once oil is hot add the pot roast. Be sure to brown well on all sides and edges as this will help keep in the juices. Once meat has browned nicely add the onions & garlic. Sprinkle meat with enough salt & pepper to your desired taste on all sides. Once onions have cleared slightly, add the remaining ingredients. Stir to mix all and just taste the liquid. If it does not taste sweet enough for you add more brown sugar. Cover with a lid and turn heat down to medium on a propane stove and 8 on an electric. Let cook for 3- 3 1/2 hrs or until meat is no longer pink inside. Be sure that you turn the meat every 15 – 20 minutes and stir the sauce over the meat and around it to avoid it sticking. When finished cooking the meat will be very tender and you will have a thick but sweet chunky gravy.

Thanks to Canaussie for this pot roast recipe.

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