"The belly rules the mind."--Spanish Proverb

Southern Pot Roast Recipe

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This recipe for Southern Pot Roast, by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Mcphatter
Added: Tuesday, November 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs Sirloin Tip Roast, 2 envelopes Lipton Beefy Onion soup mix, 1 large Vidalia onion, 4 qts water, 2 T minced garlic, salt & pepper to taste.

Directions:
Directions:
Combine all ingred in large Dutch oven. You can also use crock pot. With crock pot, start on high for first hour. Turn to low & cook about 8 hours. Flake meat w/ fork, before serving. If using Dutch oven, cook on med. high & boil first hour. Simmer for rest of day. Bonus* Whatever is left over, I add vegetables, make soup, & serve w/ yeast rolls next day.

Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
all day
Personal Notes:
Personal Notes:
My cousin Sandra's mom was Aunt Margie Rivers Wyndham from Pleasant Gardens NC. Sandra's Family includes her twin, Susan, her younger sister Janie, two brothers, Roger & Chipper & children Allison, Phillip and Sarah-Catherine. Cousins all !! Hi Gang! They're the only other twins we know of in our Family besides our sons, Joe & Will.

 

 

 

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