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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 It's in the Kitchen where the warmth of shared memories, laughter, and life, 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:  
Chuck Roast (can use other cuts)
4 - 6 potatoes
package of baby carrots
1 package of dry Lipton Beefy Onion Soup

Directions:
Directions:
Put roast in 9x13 pan
put lipton beefy onion soup around roast & add cup of water - stir around roast
peel and slice potatoes in to lengthwise quarters; put around roast
add baby carrots
cover with foiil
cover on 225 for 8 - 10 hours or 350 for 3 hours - until roast and vegs are tender

Personal Notes:
Personal Notes:
Leftover roast makes a great beef stew. Just cut the roast into bite size pieces (1 inch). Add potatoes, carrots, beef stew seasoning, and can of diced tomatoes (can use rotel). Bring to boil and turn heat to low and cook for at least 30 minutes. Make some cornbread and serve.

 

 

 

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