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Sally's Pot Roast and Vegetables Recipe

   
 

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     Sally's Pot Roast and Vegetables

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   25 minutes

Ingredients
1 Beef chuck roast de-fatted
2-3 stalks of celery
4 cut up carrots
1/2 cut up onion (yellow or white)
1-2 tomatoes cut up
1 bell pepper cut up
4 halved potatoes (peeled or not)
10 mushrooms sliced
2 cans mushroom soup (Campbell's)
 
garlic powder
salt
pepper
optional- 1/2 teaspoon beef boullion

Instructions
After de-fattening meat, place in roasting pan which is larger than a 9 x 12. Season meat with salt, pepper and garlic powder. Place all vegetables around meat and season them. Cover everything with 2 cans of Mushroom soup (not cream of mushroom, but just the regular soup)
Add 3/4 can of hot water. Cover with lid or foil. Cook for 20 minutes at 450 degrees Fahrenheit. Then reduce heat to 350 degrees and cook for 3 hours more. Keep lid or foil on the entire cooking time.
Notes from Sandra- Do not buy pork roast! It won't work as well in this recipe. Use a very large roasting pan. Cutting up the celery seemed to help with presentation, vs. placing the stalks in with the other cut up veggies.


Originally Submitted
9/23/2009





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