"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Beef Pot Roast Recipe

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

Contributor:  
Contributor:  
Julie McLean
Added: Tuesday, January 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 2-1/2 lb boneless beef chuck pot roast
2 medium potatoes, cut up
2 medium onions, cut into wedges
2 stalks celery, cut up
1 small bag of baby carrots
3/4 c. water
1 T. Worcestershire sauce
1 tsp. beef bouillon
1tsp dried basil
1/2 tsp. salt
1/4 tsp. black pepper

Directions:
Directions:
Combine the water, Worcestershire sauce, bouillon, basil, salt, and pepper. Place vegetables in the Crock Pot, and place the roast on top of vegetables. Add the water mixture. Cook on low heat for 10 to 12 hours, or on high for 5 to 6 hours.

 

 

 

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