"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Oven Pot Roast Recipe

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This recipe for Oven Pot Roast, by , is from Our 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!



3 to 4 pound chuck roast

1 TBS pepper
2 TBS flour
1 TBS garlic powder
4 TBS oil
1 envelope dry onion soup
1 can cream of mushroom soup
cup red wine

8 large carrots- cut in diagonal chunks
4 potatoes - peel and cut in half. Can also use baby red potatoes.
3 onions - cut in quarters

Preheat oven to 325

Rub roast with pepper, garlic powder and flour. Brown on all sides in a skillet in the 4 TBS oil.
Mix onion soup, mushroom soup and wine together. Pour over meat.

Roast in oven at 325 in a roasting pan for 1 hour.
Add carrots, potatoes and onions and cook another 2 hours.

Slice beef and arrange vegetables around it pouring the juice over everything.




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