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Pot Roast Recipe

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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.

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