"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Pot Roast Recipe

  Tried it? Rate this Recipe:


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

Kimberly Moore
Added: Saturday, November 1, 2008


3 lb. rump roast
1/2 c. red Wine
1 pack Lipton beefy onion soup mix
8 sm red potatoes
1 box frozen peas & pearl onions
10 baby carrots
1 8 oz. package sliced mushrooms
2 tbsp. butter
1 tbsp. cornstarch
3-4 tbsp.milk

Place roast, wine, soup mix,carrots and potatoes into a slow cooker on low for 8 hours or until tender.

Remove roast and cover with foil and let it rest.

Add peas and onions to slow cooker.

In a saute pan add butter and mushrooms cover and slowly cook for 20 mins.

Add cornstarch and brown watching carefully
Gradually add the milk and stir until smooth.

Add mushrooms to the slow cooker cook for 10 mins.
Slice roast and serve with vegetables.

Number Of Servings:
Number Of Servings:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!