"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

Pot Roast Recipe

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

Contributor:  
Contributor:  
Melanie & Matt Kindle
Added: Monday, October 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-3lb. roast
1/2 bag of baby carrots
5 potatoes, cut into quarters
1/2 can of beef broth
1/2 onion quartered
Salt and pepper to taste

Directions:
Directions:
Put vegetables in bottom of crockpot. Salt and pepper meat to taste and brown in skillet. Add to pot then pour liquid over everything. Cover; cook on low for 10 to 12 hours or on high 5 to 6 hours. Remove meat and vegetables with spatula and thicken juices for gravy if desired. Just add 1/2 cup of flour or cornstarch to 1/2 cup of water or 4 tbsp. of melted butter. Pour mixture into crockpot and stir well. Turn to high and when it comes to a boil after about 15 minutes it's ready.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minute prep, 6 hour cook

 

 

 

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