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Beef Pot Roast Dinner Recipe

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Beef Pot Roast Dinner image

 

This recipe for Beef Pot Roast Dinner, by , is from The Pratt Family Cookbook Project, 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!

Contributor:  
Contributor:  
Susan Pratt for Connie Pratt-Wilichowski

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. Chuck Roast
11 oz. Envelope Lipton Onion Soup Mix
10.5 oz. Cream of Mushroom Soup
2 Beef Boullion Cubes
1 c. Water
5 Carrots peeled and cut into 1 inch pieces
5 Celery Stalks peeled and cut into 1 inches pieces
5 Russet Potatoes cut into 1 inch pieces

Directions:
Directions:
Peel carrots, celery and potatoes and place in roasting pan. Put in beef bouillon cubes. Put roast into roasting pan on top of potatoes, celery and carrots. Mix together soup mix, cream of mushroom soup, and water; Pour over roast and Cover and bake in oven at 325 for 3 hours.

Tip: For quicker prep I use 1/2 package of baby carrots. Also use small red potatoes with skins on halved or quartered depending on size.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
Connie gave me this recipe when I was first married. I was talking with my Grandma and she started laughing this was her recipe as well. When growing up pot roast was the usually Sunday dinner after church. Then my grandmother would make soup or beef hash out of it later in the week.

 

 

 

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