"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Southern Pot Roast Recipe

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This recipe for Southern Pot Roast, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Greg Miles
Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 3-4 pound boneless chuck roast
1 large or two medium yellow onions, julienned
3 cloves garlic, sliced thin
2 tsp Lawry's seasoned salt
1 tsp black pepper
3 T. white flour
1/2 to 3/4 cup water

Directions:
Directions:
Preheat oven to 275
Place the roasts in a large dutch oven, placing onions and sliced garlic around and in-between roasts. Sprinkle with seasoned salt and pepper.. Cover with foil and seal tightly, placing the lid on and pressing down into the groves sealing the foil
in place. Bake for 3 1/2 - 4 hours. Remove from the oven, remove the lid and then carefully remove the foil: lots of steam will come out and you could get burned if you are not careful.
Place the roasts on a serving platter and cover with the foil.

Pour all of the juice, onions and garlic into a medium size saucepan.
Mix flour with about a 1/4 c. water. After well mixed, slowly add to the juice over high heat, and stir until it boils. Continue cooking and stirring constantly over high heat for about 3-5 minutes, or until the color begins to darken. We always have mashed potatoes, corn, green beans and rolls with this Sunday family favorite.

Personal Notes:
Personal Notes:
You can put it in the oven before you leave for church. Kim and I can have this on the table in about 20-30 minutes after arriving home.

 

 

 

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