Title: Sausage Stuffed Pot Roast
Categories: Beef Family Meat Entree Pork
Yield: 8 Servings
| 3 1/2 | lb | ROAST (RUMP, STANDING RIB) * |
| 1/2 | lb | COOKED POLISH SAUSAGE ** |
| 1 | | SMALL ONION, CHOPPED FINE |
| 1 | | GREEN OR RED PEPPER, CUT-UP |
| | | WATER AS NEEDED (2 CUPS) |
| 1 | ts | SEASON SALT |
* CAN USE A TOP ROUND ROAST ALSO - TRIM ALL VISABLE FAT FROM OUTSIDE OF
ROAST. ** BEST TO USE ECHRICH 25% REDUCED FAT SAUSAGE (70 CALORIES PER
SERVING) NOTE: A KNIFE CAN BE USED TO CUT A SLOT IN THE ROAST. BE VERY
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.