Sausage stuffed pot roast is a recipe that typically features a roast that is stuffed with sausage and then cooked until tender. The cooking time will vary depending on the size and type of roast that is used, but it is typically a dish that takes several hours to prepare.
CAN USE A TOP ROUND ROAST ALSO - TRIM ALL VISABLE FAT FROM OUTSIDE OFROAST.
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 CAUTIOUSPLACE ROAST ON A TABLE OR COUNTER TOP AND PUSH A WOODEN SPOON THROUGH THECENTER OF THE ROAST.
PULL THE WIDE PART ALL THE WAY THROUGH TO CREATE ANOPENING IN THE MEAT.
PUSH THE SAUSAGE THROUGH THE HOLE AND CUT OFF EVEN ONTHE 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, COVEREDFOR ABOUT 2 TO 3 HOURS OR UNTIL ALMOST COOKED TO DESIRED DONENESS.
ADDDESIRED VEGETABLES AND SIMMER FOR ABOUT 20 MINUTES OR UNTIL VEGETABLES ARETENDER.
AFTER COOKING, LET STAND COVERED FOR ABOUT 15 MINUTES.
SLICE THINTO SERVE.
VEGETABLES ARE SERVED ON THE SIDE.
JUICE LET IN POT MAKES ANEXCELLANT GRAVY BASE.