---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TOMATO POT ROAST
  Categories: Meats
       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)
  
 -----