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Pot Roast Breckenridge Recipe

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This recipe for Pot Roast Breckenridge, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Kempston


1 - 3 lb bottom round beef roast
3 carrots, chopped
3 stalks celery, chopped
½ c. chopped onion
1 clove garlic, minced
¼ lb mushrooms, sliced
1 (10 oz) can beef consommé (I only use half)
½ c. dry red wine
1 tsp. salt
1/8 tsp. pepper
½ tsp. paprika
1 Tbsp. capers
1 c. sour cream

Combine all ingredients except sour cream in slow cooker. Cook on low for 8 hours. Take out roast. Ladle everything else into blender in batches. Blend until pureed. Add sour cream and stir. Serve over and beside roast. It makes a lot of gravy so remember to make mashed potatoes!




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