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POT ROAST Recipe

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This recipe for POT ROAST is from FELLOWSHIP HAVEN 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:  
Bottom Round Roast
Potatoes (bag)
Carrots
Ginger Snaps
Garlic powder
Celery salt
Salt, Pepper
Directions:
Directions:
Put roast in pan and fill 1/2 with water
Sprinkle with garlic powder, celery salt, salt and pepper (be generous)
Cover and bake at 350 degrees for about 4 hours (roast can be frozen)
Take 3/4 of a box ginger snaps crush and set aside.
After roast has cooked for 3 hours add vegetables and cook additional hour until done.
Pull vegetables out after done.
Take meat out (stick with fork to see if comes out easily)
Put ginger snaps in left over water. Add hot water to pan. Pan should be half full.
Cook uncovered stirring frequently . Gravy will thicken. Takes approximately 10 minutes. Cut meat and put in gravy.

Tip: while cooking the roast check water level. Should stay half full. Add as needed.
Personal Notes:
Personal Notes:
Mom's recipe-

 

 

 

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