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An afternoon Pot Roast Recipe

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This recipe for An afternoon Pot Roast, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joey Lee
Added: Wednesday, October 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Beef Shoulder, blade or chuck roast 4-6 lb.
6-8 medium sized Potato's
10 Carrots
1 Small onion
Seasonings to taste
1 can beef stock

Directions:
Directions:
Preheat oven to 325

In a Dutch oven, brown the roast in a small amount of oil and seasonings until browned on all sides.

Peel potato's and cut in half, clean carrots and cut in half or thirds depending on size, quarter the onion and pull apart. Add vegetables to the beef, salt and pepper and add any other seasonings you might happen to have handy.

Pour one can of beef stock over roast, cover and bake for several hours. (until meat starts to pull apart with a fork)

Remove meat and vegetables from pot. I put it on a large platter and back into the oven. Mix flour with melted butter to create a rue, add the juice from roast and stir to thicken. It makes great gravy.

Number Of Servings:
Number Of Servings:
depends on how hungry-6 maybe
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Get creative, add A1 steak sauce, or some Cajun seaoning, or some French onion soup mix.

If cooking in the Dutch oven on lower heat, you can let it cook all afternoon and not worry about it.

 

 

 

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