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Beef - French Pott Roast Recipe


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     Beef - French Pott Roast

Category   Entrees - Maindishes
Sub Category   None

2-1/2 to 3 lb. boneless beef chuck pot roast
1/2 tsp. salt
1/2 tsp pepper
1 Tbl. oil
4 medium carrots, peeled and cut crosswise into 3 inch pieces
3 medium potatoes, quartered
2 medium onions, cut into wedges
2 Tbl. quick cooking tapioca
1 Cup bottled French salad dressing
1/2 Cup beef broth
3 cloves garlic, minced

Trim fat from beef, sprinkle with salt and pepper. Brown roast on all sides in hot oil in large skillet. Place carrots, potatoes, and onions in a 5 to 6 quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth and garlic. Pour over roast and vegetables.
Cover. Cook on low setting for 9 to 10 hours or on high for 4 to 5 hours. Transfer beef and vegetables with cooking liquid.
498 cals.,22 gm. fat(4 gm. sat.far) 101 mg. cool., 672 mg. sodium, 34 gm. carbs, 4 gm. fiber

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