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South American Pot Roast Recipe

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

Contributor:  
Contributor:  
Sylvia Corkins
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 to 4 1/2 lb. Blade or Round Bone Chuck Roast
1/4 c. shortening
1 tbsp. dry mustard
1 1/2 tbsp. brown sugar
1 tbsp. salt
1/4 tsp. pepper
1/4 c. vinegar
1 c. onions, sliced
1/4 c. water

Directions:
Directions:
Slowly brown the beef on all sides in preheated kettle and hot shortening. Allow 30 minutes for the process. Add seasonings, vinegar, onions and water. Cover and simmer very slowly for 4 hours or until tender. Thicken gravy just before serving.

Personal Notes:
Personal Notes:
Serve the roast surrounded with buttered broiled peaches sprinkled with cinnamon and sugar.

 

 

 

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