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Pot Roast Recipe

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This recipe for Pot Roast, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Santilli
Added: Tuesday, October 10, 2006

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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