Title: Tomato Pot Roast
Categories: Meat
Yield: 6 Servings

2 1/2	lb	Chuck or rump (Elk or Deer)
1	tb	Margarine or butter
2	c	Tomato juice
1	tb	Salt
1		Clove garlic
4		Medium potatoes
6		Carrots

Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is done.

Source: Agriculture Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

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