"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for POT ROAST, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, June 30, 2007


Boneless Chuck Roast
1 can Cream of Mushroom soup
1 pkg. Au Jus Mix
Onions, quartered
Green Pepper cut in strips
Celery cut in 3 inch pieces
Garlic salt
Onion Salt
Black Pepper
Tiger Sauce

Sprinkle Chuck roast on both sides with seasonings and Tiger sauce. Add oil to frying pan and heat. Place the roast in pan and brown on both sides.

Place the browned roast in a roasting pan. Cover with onion, celery and green pepper. Add the mushroom soup on top, sprinkle with Au Jus mix.

Cover and bake 350 for approx 3 hours, turning over every 1/2 hour. Add potatoes and carrots 1 hour before it is done.


Personal Notes:
Personal Notes:
No need to make gravy, it is in the pan and Delicious!




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