"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mom's Pot Roast Recipe

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This recipe for Mom's Pot Roast, by , is from This Is Why We're Fat?!?, 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:  
Beth Adams

Category:
Category:

Ingredients:  
Ingredients:  
cup Flour
cup Water
1 (1 ounce) envelope Onion Soup Mix
1 (3-3 pound) Boneless Beef Roast (I prefer English Cut Roast)
1 medium Onion
1 (16 ounce) package Baby Carrots
Oven Roasting Bag (optional)

Directions:
Directions:
Salt and pepper the meat, then brown the roast on all sides in a Dutch oven or skillet coated with cooking spray.
If using the Dutch oven, whisk together the flour, water, and onion soup mix. Pour mixture around roast and add vegetables.
If using roasting bag add water, flour, and onion soup mix to the bag and squeeze to combine. Add the meat, onion, and carrots, then close with the oven tie. Place the bag on a baking sheet.
Roast at 325 for 2 to 3 hours.
Serve meat with vegetable and mashed potatoes, using the pan dripping as gravy.

 

 

 

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