"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

POT ROAST Recipe

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

Contributor:  
Contributor:  
Donnalee (Cater) Geiger
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs chuck roast
3-4 large red potatoes
1 sm pkg carrots, chunked
2 stalks celery
1 large onion
Pepper
Adolfs Meat Tenderizer
A-1 Steak Marinade in a bottle

Directions:
Directions:
Dredge roast with flour, pepper, and tenderizer. Brown on both sides in butter. Place in crock pot, add remaining vegetables and cover with A-1 Steak Marinade. Add a little water to finish covering vegetables if needed. Slow cook overnight for about 10 hours. When ready to serve, pour off some of the liquid into a pan and bring to boil, about 2 cups. Mix 2 T flour with 1/2 cup water and blend. Add to boiling liquid and stir consistently adding more water for the consistency you want.
Serve over meat...

 

 

 

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