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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pot Roast Recipe

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This recipe for Pot Roast is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3lb. boneless chuck roast
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/4 c. vegetable oil
1 onion, thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed
2 cloves garlic, crushed
10 3/4 oz. can cream of mushroom soup
1/4-1/2 c. white cooking wine (could substitute with chicken broth)
Directions:
Directions:
Sprinkle roast on all sides with salt, pepper and garlic powder. In a hot skillet, brown roast on all sides in the oil. Place roast in crock pot. On top of the roast, layer onion, bayleaves, crushed beef bouillon, garlic, and soup. Add cooking wine, or broth, whatever you choose. Cover with just enough water to cover all ingredients. Cook on low for about 8 hours.
Serves 6.
Personal Notes:
Personal Notes:
Makes great gravy with brown gravy packet and drippings, rather than water mixed in.

 

 

 

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