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Sunday Roast Recipe

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This recipe for Sunday Roast, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doughty Varnedoe
Added: Friday, November 18, 2005


3-4 lb. pot roast
chopped garlic
salt and pepper
yellow mustard
1 1/2 T. oil
1 onion, chopped
1 cup warm water
1 can chicken broth
2 cans beef broth
red wine to taste
1 can cream of mushroom soup
1 can Rotel, drained
1 can mushroom pieces and stems
basil, thyme, oregano, garlic powder, Tony's
2-3 potatoes, chopped
1 can cooked carrot slices

Cut slits in the roast and stuff with chopped garlic. Cover with salt, pepper, and mustard. Put oil in a large soup pot and heat. Brown the roast on all sides and set aside. Add flour to the oil, scraping the bits off the pot - you're making a roux. You may need to add more oil and flour to increase. Once roux is done, add onion and cook until it wilts. Add water and broths. Mix well. Add wine, soup, Rotel, mushrooms, and seasonings to taste. Bring to a boil then reduce to a simmer and add roast back to the pot. Cook until roast is done. Towards the end, add chopped potatoes and carrots and cook until potatoes are done. Serve with rice and green beans.




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