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Pot Roast Recipe

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

Contributor:  
Contributor:  
Ginger Zeller
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 five to six pound rump roast
1 1/2 to 2 cans of beer
3 large onions sliced
2 T. oil
2 cans beef broth
allspice
bayleaf
salt and pepper
garlic

Directions:
Directions:
In a dutch oven, brown roast and onions in oil. When well browned, cover with beer, broth and spices and cover. Simmer for 3 hours. Cool. Refrigerate overnight. The next day, skim off the fat and slice the beef. Thicken a small amount of cold broth with 2-3 T. cornstarch, then add to the rest of the broth and simmer until thickened. Add the sliced beef to heat it and serve with noodles or mashed potatoes.

 

 

 

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