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Pot Roast Recipe

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This recipe for Pot Roast, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brianne Grant
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (3-pound) boneless chuck roast
1/4 c. vegetable oil
1 onion; thinly sliced
3 bay leaves
3 or 4 beef bullion cubes, crushed
2 garlic cloves, crushed
1 can condensed cream of mushroom soup
1/2 c. Chardonnay (or white cooking wine)

Directions:
Directions:
Sprinkle roast on all sides with salt, pepper and garlic powder. Using a skillet over high heat, sear roast until brown in oil. Place roast in slow cooker, and layer onions, bay leaves, crushed bullion cubes, garlic and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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