"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

DAD'S POT ROAST Recipe

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This recipe for DAD'S POT ROAST, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Pollard
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Beef pot roast with vegetables Mike Pollard
1 chuck roast (2.5 to 5 lbs)
1 large Vidalia onion sliced
3 carrots sliced in rounds
2 potatoes cubed
½ cup coarsely chopped celery
½ cup coarsely chopped bell pepper
1 pack onion soup mix
½ cup yoshitas sauce
¼ cup Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Tony’s
Brown the pot roast on both sides in a skillet or dutch oven. In a cast iron dutch oven or a casserole dish add carrots, celery, potatoes, pepper, and onion in that order. Sprinkle onion soup mix in open crevices. Add yoshitas and Worcestershire sauce. Add spices. Cover and cook for 3-1/2 hours at 275. If the meat does not fall apart with a fork cook an additional 30 minutes at 350.

Directions:
Directions:
NA

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 HRS
Personal Notes:
Personal Notes:
NA

 

 

 

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