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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pot Roast Recipe

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This recipe for Pot Roast is from The Haire Family 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:  
3-4 lb roast
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 green pepper, sliced in strips
Carrots (optional)
Potatoes (optional)
Directions:
Directions:
Place foil in baking pan. Mix onion soup mix and cream of mushroom soup and spread over the roast. Arrange green peppers on top of roast. Peel and coarsely chop carrots and potatoes and add, if desired. Fold foil over meat and seal securely. Cook at 300º for 4 hours.
Note: Also cooks beautifully in a crockpot.
Personal Notes:
Personal Notes:
I loved walking in the door at Westfork after the long flight from Alaska, and being greeted by the aroma of this meal. It's 'home' in every sense of the word.

A favorite meal I brought into my marriage -- I always thought it was Mom's little black pan that made the pot roast taste so moist! ~ Margaret

 

 

 

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