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"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

Ericka's Pot Roast Recipe

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This recipe for Ericka's Pot Roast is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 to 2 pound pot roast
Small bag of carrots
Large yellow onion
4 Russet potatoes
1 cup beef bouillon or packet of pot roast seasoning
Directions:
Directions:
Brown pot roast on all sides in skillet, then salt with Lawry's garlic salt and pepper both sides, and place in crock pot. Add small bag of carrots, 4 russet potatoes cut into pieces, and onion cut into chunks. Add 1 cup water and 1 cup beef bouillon or pot roast seasoning.



Cook on low for 8 or 9 hours.
Personal Notes:
Personal Notes:
Gabriel likes these with mashed potatoes. If you use a box for the mashed potatoes, add 1 Tablespoon mayonnaise to the directions for a little extra creaminess.

 

 

 

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