Basic information

Name: Sausage stuffed pot roast

Yield: 8

Categories beef, famfavorite, meats, main dish, pork

User: matiaspalomec@gmail.com

Ingredients

 3 
 1/2 lb ROAST (RUMP, STANDING RIB) *
 1/2 lb
 COOKED POLISH SAUSAGE
 1 
 ea SMALL ONION, CHOPPED FINE
 1 
 ea GREEN OR RED PEPPER, CUT-UP
 1 
 x WATER AS NEEDED (2 CUPS)
 1 
 ts SEASON SALT
  
 ROAST. ** BEST TO USE ECHRICH 25% REDUCED FAT SAUSAGE (70 CALORIES

Instructions:

* CAN USE A TOP ROUND ROAST ALSO - TRIM ALL VISABLE FAT FROM OUTSIDE OF
PER SERVING)
NOTE: A KNIFE CAN BE USED TO CUT A SLOT IN THE ROAST. BEVERY CAUTIOUS PLACE ROAST ON A TABLE OR COUNTER TOP AND PUSH A WOODEN SPOON THROUGH THE CENTER OF THE ROAST. PULL THE WIDE PART ALL THE WAY THROUGH TO CREATE AN OPENING IN THE MEAT. PUSH THE SAUSAGE THROUGH THE HOLE AND CUT OFF EVEN ON THE ENDS. SPRINKLE SEASON SALT ALL OVER THE ROAST (ANY DESIRED SEASONINGS). IN A DUTCH OVEN, OVER MEDIUM HIGH HEAT, BROWN THE MEAT WELL ON ALL SIDES. ADD ONION, PEPPER AND WATER
TO PAN. REDUCE HEAT TO LOW AND SIMMER, COVERED FOR ABOUT 2 TO 3 HOURS
OR UNTIL ALMOST COOKED TO DESIRED DONENESS. ADD DESIRED VEGETABLES AND SIMMER FOR ABOUT 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. AFTER COOKING, LET STAND COVERED FOR ABOUT 15 MINUTES. SLICE THIN TO SERVE. VEGETABLES ARE SERVED ON THE SIDE. JUICE LET IN POT MAKES AN EXCELLANT GRAVY BASE.

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