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Pot Roast Oven Dinner Recipe

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This recipe for Pot Roast Oven Dinner, by , is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Walsh
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One beef roast, good farm raised beef is the best, esp. Wesley's beef
Potatoes right from the garden
Onions from the garden
carrots from the garden
Salt purchased at the Red Owl in Bisbee

Directions:
Directions:
Place roast in a large blue roaster (rump or sirloin roast is the best). I like to sprinkle dry onion soup mix over the roast and bake at 450 for about 40 minutes, then turn the heat down to 300 degrees for the duration of the roasting, which depends on the size of the roast. Add peeled potatoes, carrots and onions about one hour prior to eating.

Number Of Servings:
Number Of Servings:
Depends on Roast size
Preparation Time:
Preparation Time:
As above
Personal Notes:
Personal Notes:
Linda Sommerfeld taught me to cook a roast this way. My family likes the beef cooked this way, probably because our meat does not taste as good as Dad's beef.

Mother always liked an oven meal. She would say it is all in the oven and you are done. With her workload, this made for an easier day. She spent all day, every day in her kitchen and her good cooking is evidence that experience is the best teacher. She also has said she learned a lot from Grandma Edna.
Mom and Dad were always proud that the ingredients for this meal came from the farm - they were "green" before their time. I think Linda, Dennis and I have brought many of their thoughts to our homes with us and for that I am grateful.


Submitted by: Evie

 

 

 

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