"The belly rules the mind."--Spanish Proverb

Pot Roast Recipe

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

Contributor:  
Contributor:  
Aunt Ellen

Category:
Category:

Ingredients:  
Ingredients:  
2 T oil
3 lb pot roast
1 med onion, sliced
1 beef bouillon cube
1 cinnamon stick
1 c water
⅓ c sherry
c soy sauce
8 carrots, halved lengthwise
4 potatoes, peeled and halved

Directions:
Directions:
In large skillet or Dutch oven, brown roast and onion in hot oil. Add remaining ingredients except carrots and potatoes. Simmer covered, 2 to 3 hours or until meat is tender.

Add carrots and potatoes; simmer covered, 30 minutes or until vegetables are tender. Occasionally spoon juices over vegetables.

If desired, thicken juices with 1 T cornstarch mixed with a c water. Stir into juices. Heat mixture until it boils and thickens, stirring constantly. Serve with meat.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
Prep time 20 minutes, total time 4 hours
Personal Notes:
Personal Notes:
Chris and Kimmy prefer this with mashed potatoes. So you can just leave out the potatoes and add a lot more carrots...that is the best part, right Kimmy?

 

 

 

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