"Hunger is the best sauce in the world."--Cervantes

Pot Roast with Vegetables Recipe

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This recipe for Pot Roast with Vegetables, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Louise Knerly
Added: Friday, October 12, 2007


Pot Roast, about 3 lbs.
6 onions, cut up
herbs: oregano, basil, rosemary, your choice
1 1/2 c. beef broth
6 potatoes, peeled and cut up
8 carrots, scrubbed

Other vegetables
Sour Cream for sauce

Buy the best pot roast available. Brown on both sides over
high heat after salting on both sides. Add paprika to taste
during browning. Add onions, cut up, and any combination of
herbs to taste (oregano, basil, rosemary, etc.). Add beef
broth. Bring to simmering boil.

Place beef, onions and sauce in deep pan. Simmer for 2

Add potatoes, carrots, and other vegetables, if desired.
Cook for 45 minutes more.

Add, if desired, sour cream to taste, to sauce.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This was such a great "comfort food" dish on those cold winter nights.




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