Roast Beef Supreme
A tasty twist on the traditional beef pot roast and vegetable dinner.
1/4 pound salt pork, diced
1 (3 1/2 pound) chuck roast
2 onions, chopped
1 cup green bell pepper, seeded, chopped
1 (16-ounce) can whole tomatoes, undrained
1 cup French salad dressing
2 carrots, thinly sliced
2 potatoes, diced
1/2 cup chopped and cleaned mushroom
1/2 cup chopped pimiento
1/4 teaspoon ground black pepper
- Preheat oven to 350°F (175°C).
- Place salt pork into a large flameproof, ovenproof casserole. Cook over medium heat, stirring constantly, until browned. Push to one side, add chuck roast; brown chuck roast on all sides.
- Remove the salt pork and discard. Stir in onions, green bell pepper, tomatoes and french salad dressing. Cover and bake for 2 hours.
- After 2 hours add carrots, potatoes, mushrooms, pimiento, and pepper; cover and bake an additional 15 minutes.
Makes 6 to 8 servings.