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Bootheel Bounty Recipe

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This recipe for Bootheel Bounty, by , is from DAEOC Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Brown
Added: Thursday, April 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
! boneless chuck roast
1 pkg (dry) Lipton onion soup mix
garlic (you can use minced garlic in a jar)
1 can Cakpebll's onion mushroom soup
small bag of carrots (optional)

Directions:
Directions:
Wash meat with water cut slits about 1/2 in" long in roast 3 or 4 places and ass 1- 1/2 tsp of garlic into each slit. Mix can of soup with 1/3 of water and pour in botton of baking pan( use lg. iron skillet, then spray with (pam). Place the roast(side with garlic inserted down in pan) Pour the mixed lipton onion & mushroom soup on top of the roast. I don't mix the soup entirely I leave little chunks in the mixture and leave it on top of the roast. Add carrots around the rosat if you so desire. Bake @ 350 for 3-4 hours, if the roast is fork tender after 3 hrs, turn the temperature down to 200 or 150 degrees, the is a good meal. You can keep the roast warm for a couple of hours without it drying out.

 

 

 

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