"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

Jeanne's Working Woman's Roast Recipe

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This recipe for Jeanne's Working Woman's Roast, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Philipsen
Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-5 lb. roast
sliced fresh garlic, as desired
1 (10 3/4 oz.) can cream of mushroom soup
2 Tbsp. Worcestershire sauce
1 package onion soup mix
salt and pepper, to taste

Directions:
Directions:
Put roast in crock pot. Cut slits in roast and push in slices of garlic. Pour cream of mushroom soup over roast. Pour Worcestershire sauce over soup.

Sprinkle dry soup mix on top. Season with salt and pepper; cover and cook on low for 8 hours.

Personal Notes:
Personal Notes:
Variation: Can omit soup and use 1 cup water instead. May add diced carrots, potatoes, or other vegetables.

 

 

 

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