Traditional Pot Roast - Jet Stream Oven

2 to 3 pound beef chuck or blade roast
3/4 tsp salt
3/4 tsp pepper
2 tsp vegetable oil
3 medium baking potatoes, cut and halved, lengthwise
6 medium carrots, cut and halves, lengthwise
1 large onion, sliced
8ounce can tomato sauce
1/2 cup water
1/4 cup flour
2 tsp Worcestershire® Sauce

Assemble NESCO®/American Harvest® Jet-Stream Oven® with
one Expander Ring. Pierce roast with fork and sprinkle with salt and

Traditional Pot Roast - Jet Stream Oven

Heat oil in large skillet over medium heat. Add roast and brown on both
sides. Place roast in roasting bag; add potatoes, carrots and onion. Place
tomato sauce, water, flour and Worcestershire® sauce in jar with
tight-fitting lid; shake well. Pour mixture over roast. Tie bag shut and cut slits on

Place roast on inverted rack and cook at 375º F on LOW fan speed for
1 hour 10 minutes to 1 hour 45 minutes.

Slice roast across grain and serve with vegetables and gravy.

Serves 6 to 9