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The Watercooler
roast recipes
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<blockquote data-quote="muttmeister" data-source="post: 254733" data-attributes="member: 135"><p>With cheap roast I make pot roast. Mix together about a cup of flour, a tablespoon or more of seasoning salt, and about a teaspoon of pepper. Moisten the roast and roll it well in the flour on all sides. Brown it in a dutch oven on all sides, in salad oil. When it is brown, pour off the oil. Pour on one can Campbell's condensed French onion soup, one small can tomato sauce, and water to make the pot full enough to about cover the roast. Cook on low, covered, till the meat is nearly tender (1-2 hours depending on size). Then add a couple of quartered onions, some whole or halved peeled carrots (I put in lots as the kids like them), and a bunch (how's that for a specific number) of halved or quarterred peeled potatoes. Cook another half hour or so till the veggies are done. Add more water during cooking as needed. Towards the end, let it cook down so the juice makes a thick gravy in the pan (should reach about half way up the meat). If you need more gravy, add more water and use the flour you rolled the roast in to thicken it.</p></blockquote><p></p>
[QUOTE="muttmeister, post: 254733, member: 135"] With cheap roast I make pot roast. Mix together about a cup of flour, a tablespoon or more of seasoning salt, and about a teaspoon of pepper. Moisten the roast and roll it well in the flour on all sides. Brown it in a dutch oven on all sides, in salad oil. When it is brown, pour off the oil. Pour on one can Campbell's condensed French onion soup, one small can tomato sauce, and water to make the pot full enough to about cover the roast. Cook on low, covered, till the meat is nearly tender (1-2 hours depending on size). Then add a couple of quartered onions, some whole or halved peeled carrots (I put in lots as the kids like them), and a bunch (how's that for a specific number) of halved or quarterred peeled potatoes. Cook another half hour or so till the veggies are done. Add more water during cooking as needed. Towards the end, let it cook down so the juice makes a thick gravy in the pan (should reach about half way up the meat). If you need more gravy, add more water and use the flour you rolled the roast in to thicken it. [/QUOTE]
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