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Pot Roast of Beef Recipe

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This recipe for Pot Roast of Beef, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds chuck, round or rump of beef
1/4 C flour
3 tbsp fat
salt and pepper
1/2 C water.

Directions:
Directions:
Dredge meat with flour and brown on all sides in hot fat. Season with salt and pepper. Add water, cover and cook slowly until tender, 3 to 4 hours. As the liquid cooks away add more, as needed. Serve with gravy and vegetables. Serves 8 Variations: 1.Add uncooked pared potatoes, carrots, green beans, celery and onions just long enough before serving to cook them. They may be whole, quartered or sliced. Variation 2: Use tomatoes or tomato juice in place of water. Variation 3: after browning, pour 1/4 cup horse-radish over meat. Variation 4: Before cooking, cut slits in the meat and insert stuffed olives, pushing them into the meat.

 

 

 

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