"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Aunt Dorothy's Pot Roast Recipe

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This recipe for Aunt Dorothy's Pot Roast, by , is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Moskovitz
Added: Friday, November 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pot Roast any size but not more than 5 lbs.
1 large can of tomato sauce (use 2 if it's over 3 lbs)
1 large can of crushed tomatoes
1 large onion pealed and sliced
1 bag of carrots peeled and cut into large pieces or get the bag of peeled baby carrots
4 to 6 large potatoes (depends on how many people you are feeding and how much they like potatoes)
Water

Directions:
Directions:
Preheat oven to 350.
Trim pot roast of excess fat. A little is alright but not too much fat should be left on the roast.
Spray a roasting pan (big enough to hold all the ingredients) and put in the pot roast.
Put pot roast in the pan and cover it with the onion slices. If you have more slices left put them in the pot too. Cover this with your cans of tomato sauce and crushed tomatoes. Put water in the cans to clear out any left over sauce and put that in the pan too. You need a lot of water for the roast to be tender. You should put in at least 3 cans of water a little more if it's over 3 lbs. Put in oven and cook at least half an hour per pound. About 45 minutes before serving, put in the carrots and potatoes and add more water if the sauce seems too thick. If you prefer Mashed potatoes don't put the potatoes in with the roast but instead mash them and serve it that way.

Preparation Time:
Preparation Time:
About 1/2 hour to prepare but 3hours to cook in oven.
Personal Notes:
Personal Notes:
When you finish cooking this the meat should just fall apart it gets so tender.

 

 

 

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