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All Things Harvested Pot Roast Recipe

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This recipe for All Things Harvested Pot Roast, by , is from The The Magical Circle School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Criswell
Added: Friday, December 1, 2006



4-5lb pot roast
1 stick butter
1 large onion sliced
3 celery stalks, chopped
1 garlic clove, chopped
tsp. dried thyme
tsp. dried parsley
1 bay leaf
1/8 tsp. black pepper
tsp. salt
2-10oz cans French onion soup
4 large potatoes, quartered
1-8oz package raw baby carrots
1-16oz pkg. frozen broccoli/cauliflower mix


In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter.

Set the roast aside.

With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown.

Add the the thyme, parsley, bay leaf, and pepper.

Mix well and then return the pot roast to the pan.

Sprinkle salt over the roast and add the french onion soup.

Cook at 325 degrees for 4 hours.

Baste meat as needed.

Add potatoes and carrots and salt to taste.

Cook for another 45 minutes.

Add broccoli/cauliflower mix and cook for 20 more minutes.

Serve with hot bread.

Makes 8 servings




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