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Easy Pot Roast Dinner Recipe

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This recipe for Easy Pot Roast Dinner, by , is from The Lelwica Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Lelwica

Category:
Category:

Ingredients:  
Ingredients:  
1 3- to 4-pound boneless chuck roast or arm roast
5 large russet potatoes --- quartered
4 celery stalks --- cut in 2 inch pieces
1 lb. baby carrots
1 (1.25 oz.) pkg. onion soup mix
1 (14 oz.) can whole peeled tomatoes, slice in thirds and liquid reserved

Directions:
Directions:
1. Preheat oven to 275 degrees.
2. Prepare a 15 by 10 inch baking dish by laying two 24 inch long piece of heavy-duty aluminum foil crosswise in the dish. Lay roast in center and arrange potatoes, celery and carrots around roast.
3. Spread contents of onion soup mix over top of roast. Place tomatoes on top. Add water to reserved tomato liquid to fill the can and pour over vegetables surrounding roast. Bring ends of foil together all around, creating a seal so that juices do not escape.
4. Place dish in oven and roast for 8 hrs. Transfer roast to serving platter, surround it with vegetables and spoon pan juices over everything.
Note: To decrease cooking time, preheat oven to 325 degrees and roast for 3 hrs.

Number Of Servings:
Number Of Servings:
6

 

 

 

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