"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Patty's Frozen Beef Roast in Gravy, by Patty Dyroff, is from AT&T Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Put half of soup & onion soup mix on bottom of heavy foil. Place meat on top & cover with rest of soup & onion soup mix. Seal up in foil. Bake @ 350. Frozen beef roast - 2 1/2 - 3 hours. Thawed beef roast 1 1/2 - 2 hours. Meat will fall apart when done. If you use a frozen roast the gravy will be thinner.
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