Combine flour, salt, pepper and ginger.
Dredge meat in seasoned flour.
Brown pot roast in oil.
Pour off excess drippings.
Add cinnamon stick and water.
Arrange dried fruit on pot roast.
Cover and cook slowly for 2 1/2 to 3 hours or until meat is tender.
Add orange juice and cook slow for 15 minutes. Discard the cinnamon stick.
Remove meat to heated platter. Thicken fruit and liquid mixture with cornstarch for gravy.
Brown pot roast in oil and drain.
Add water, soy sauce, pepper and onion.
Cover tightly and cook slowly for 2 1/2 to 3 hours on top of stove.
Cook until meat is almost tender.
Add green peppers, apples, raisins and brown sugar.
Continue cooking until meat is tender, about 30 minutes.
wine.
For the pot roast:
Cut the beef
Trim fat from blade chuck roast.
Put into Corning Ware pot. Add remaining ingredients.
Cover and bake 2 1/2 hours at 325\u00b0 to 350\u00b0.
Using paper towels, blot the roast dry, then add it to
ay leaf.
Add to pot, simmer covered for 2 hours
Put roast in roasting pan with lid.
Mix soups, water and mushrooms until blended.
Pour over roast.
Bake, covered, at 350\u00b0 for about 5 hours.
Add more water while cooking if it thickens too much.
When meat is tender, cut into large pieces.
Put gravy over rice, noodles or mashed potatoes.
Place meat on large piece of heavy-duty foil.
Spread undiluted cream of mushroom soup over meat.
Sprinkle with dry onion soup mix.
Wrap in foil, sealing with double fold.
Place seam side up in large baking pan.
Bake at 350\u00b0 for 1 1/2 to 2 hours or until tender.
When done, lift roast from foil, slice pot roast and place in casserole.
Spoon some gravy over meat.
Dilute if gravy is too thick.
Serve with mashed potatoes, rice or noodles.
Makes 6 servings.
Brown roast in 1/4 cup oil in Dutch oven. Add garlic, thyme, vinegar, salt, pepper and 1/3 cup water. Cover and cook over low heat for 2 hours. Add tomatoes; simmer for about 1 hour longer or until roast is tender. Remove roast to hot plate.
Remove garlic and discard.
Mix flour with 1/4 cup water. Stir into tomato mixture. Cook until thick, stirring constantly. Pour over noodles. Serve with roast.
Place roast in oven-proof dish.
Trim excess fat from roast.
Coat meat with flour.<
Coat the pot roast with olive oil and a
mount of water; serve with roast.
Coat pot roast with a little vegetable oil. Rub in salt, pepper and herbs. Put pot roast in bottom of crock-pot and place vegetables around it. Add the beef broth and cover the pot. Cook for 8 to 10 hours on
low.
Peel and chop potatoes, place in bottom of pot.
Rinse meat with water, pat dry.
Meat lays on top of potatoes.
Season meat to taste.
Pour can of soup over roast.
Add salad dressing over roast also.
Cook on low 8-9 hours or on high a little over 5 hours.
ENJOY!
ven safe pot w/lid brown both side of the roast, using
Tenderize roast with fork.
Pour Bouquet and soy and shake salt, pepper and dry mustard on both sides of pot roast.
Work seasonings into meat with fingers.
Line bottom of pan with sliced onion.
Place roast in pan and put more onion on top.
Add a small amount of water.
Cook on low in gas grill.
Just before done, place directly on grill for a couple minutes.
Save drippings to pour over roast.
Put olive oil in skillet and preheat for approximately 3 minutes.
Add pot roast and brown both sides.
Add remaining ingredients and simmer on medium heat until meat is done, approximately 1 to 1 1/2 hours.
Pour carrots and potatoes in bottom of crock-pot without draining off the liquid.
Season the pot roast to taste and put on top of carrots and potatoes.
Pour Pepperidge Farm gravy on top. Cook on high about 4 to 5 hours.
If you put this in the crock-pot about 8:00 on Sunday morning, this will be ready for lunch right after 11:00 church.
Cover 4 to 5 pound pot roast with garlic powder.
Salt and pepper top and bottom.
Place in slow cooker with1/2 cup water. Place 2 medium size onions, sliced, over top.
Let cook all night on medium heat with onions sliced over top.