Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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.

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