"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sunday Pot Roast with Vegetables Recipe

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This recipe for Sunday Pot Roast with Vegetables, by , is from Spearmans Fine Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mildred Johnson Spearman
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 lb boneless beef chuck roast
salt and pepper
2 T flour
1 pkg. dry onion soup mix
1 clove garlic minced
4 large carrots
4 Large potatoes quartered
4 onions left whole

Directions:
Directions:
Rub roast with salt and pepper then coat each side in flour and brown in a skillet with a little oil. Place in electric roaster and cover with onion soup mix. Place vegetable around the roast and cook for 31/2 hours at 300 or higher heat for a shorter amount of time.

To make gravy: Recover the juice from the roaster and put it into a small sauce pan. Heat to boiling. For each cup of juice, mix 1/4 c cold water and 2T cornstarch or flour until smooth. Add to the boiling juice stirring constantly to prevents lumps. The mixture will soon thicken.

Personal Notes:
Personal Notes:
This was a favorite of Jack's. We used to cook this in Grandma Spearman's big roaster! This was great for Sunday dinner. We would put it on as we left for church and when we got home all we had to do was heat some green beans, cook the rolls and add a salad! Lunch was ready! Karen has perfected making this gravy like Grandma Spearman!

 

 

 

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