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Aunt June's Pot Roast Recipe

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This recipe for Aunt June's Pot Roast, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Herbst Melvin (Mary's Lineage)
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb pot roast
Tomato, quartered
Onion, peeled and quartered
Potatoes
Carrots
Dried Onion Soup Mix (optional)
Water, as needed

Directions:
Directions:
Lightly salt the pot roast on all sides. In lightly oiled pot, on high heat, sear the roast on all sides to seal in the juices. Turn the burner down to low after you are done searing the meat.

Place a quartered tomato on top of the roast. If you like, also place a peeled and quartered onion on the roast as well.Cook roast on low for about an hour. OPTIONAL: I also add an envelope of dried onion soup mix.

Add peeled and sliced raw potato slices and carrots to the pot. If you like, add more peeled onions. Turn up the heat to medium. Cook for another hour or so until veggies are done. Add water as needed so that the veggies are steamed soft. You determine the length of time to cook the meat, depending on how well done you want it. Add black pepper if you like.

The secret to this recipe is the tomato. It tenderizes the meat.

Personal Notes:
Personal Notes:
This is a recipe of Paul Schantz's wife, June. The secret to this recipe is the tomato. It tenderizes the meat.

 

 

 

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