"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pot Roast Recipe

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This recipe for Pot Roast, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, May 26, 2007


1 chuck roast (about 6 lbs)
2 tablespoons oil
1 large onion, chopped
2 medium carrots, chopped
1 can beef broth
left-over coffee

1/4 cup butter
1/4 cup flour
1 teaspoon lemon juice
4 drops hot pepper sauce

In large skillet, brown roast on all sides in oil. Transfer to crockpot; add onion and carrots.

In saucepan, bring water and broth to boil. Pour over roast and veggies.

Cook on low heat for 6-8 hours

For gravy: reserve 2 cups pan juices. In saucepan, melt butter. Stir in flour until smooth. Stir in pan juices; bring to boil. Cook and stir 2 minutes. Add lemon juice and pepper sauce; mix well.

Serve with roast.

Number Of Servings:
Number Of Servings:




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