Cut roast into 4 or 5 pieces.
Place in Dutch oven or large soup pot.
Cover with cold water and add soy sauce, onion, pepper and garlic powder.
Cover and cook on medium-low heat.
After 3 hours, peel carrots.
Cut into 2 to 3 pieces.
Add to pot; stir and re-cover.
After another 30 minutes, peel and quarter potatoes. Add to pot and re-cover.
After 1 1/4 hours, add optional frozen vegetables.
Cook 15 minutes more.
Scoop onto platter and serve with fresh bread or rolls.
Serves 6 to 8.
ecessary to cut the roast into 2 pieces.
Once roast is browned
Sprinkle both sides of roast well with lemon pepper and place roast in roaster or pan; marinate roast overnight in 1 can of beer, 1 bottle Wish-Bone dressing and cream of mushroom soup.
Sprinkle onion soup mix over roast and top with garlic.
Do not salt until done.
Bake at 350\u00b0, covered or wrapped in foil, until done (160\u00b0 internal temperature), about 2 hours.
Last 30 minutes, I place potatoes and carrots around roast and continue baking until done. When done, remove to serving platter.
Rinse roast and put in a covered roaster with about 1/2 cup water.
Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
The secret of a very tender roast is to cook it slow at 275\u00b0 for 3 hours, until tender and roast falls apart.
When cooked, you can make gravy from drippings , if desired.
Place onion and celery in bottom of pot. Put the roast on top of these. Put salt, pepper and vinegar on the meat and add bay leaf and 5 cups water. Cook 5 to 7 hours. Remove meat. Add cabbage and cook on
high until cabbage is done.
Rinse roast and put in large baking dish or covered roaster with about 1/2 cup water.
Add onions, carrots and celery.
Salt and pepper roast.
Cover baking pan with foil or roaster with lid. The secret of a very tender roast is to cook it slow at 275\u00b0 until tender and roast falls apart.
(This is very similar to roast beef in Amish restaurants.)
When cooked, you can make gravy from drippings over meat, if desired.
Sprinkle roast with tenderizer on both sides.
Combine all other ingredients.
Pour over roast.
Let stand in refrigerator for 6 hours, turning once after 3 hours.
Marinate roast 8 to 12 hours. Rub meat tenderizer into roast twice on each side. Slow broil 45 minutes to 1 hour, turning every 15 minutes.
Pour enough oil in the bottom of a skillet to brown your roast on medium to high heat.
Sprinkle entire roast with Lawry's and brown well in skillet.
Set aside.
Mix tomatoes, soup, Worcestershire sauce and onion in crock pot.
Place roast in the crock pot and cook all day on low.
What a great gravy to serve with your roast and mashed potatoes!
b>roast; brown and drain if using chuck or another highly marbled cut
00b0C).
Cut away the excess fat from the pork roast, leaving
Trim fat from pot roast.
If necessary, cut roast to fit into a
rom roast, brown if using chuck or another highly marbled cut.
nion slices into slow cooker. Cut roast in half to fit into
Cut roast on slant 2 to 3 times on each side and insert a slice of bacon. Peel and cut potatoes and carrots in half. Peel onions and garlic. Line baking pan with heavy foil. Place roast in pan. Arrange potatoes, onions and carrots around roast. Core and seed green peppers and place on vegetables. Slice garlic over mixture. Add water. Cover tightly with heavy foil. Cook 2 1/2 hours in preheated 375\u00b0 oven. Sprinkle salt and pepper over all ingredients.
Place roast in a lightly greased Dutch
at from pork. If necessary, cut roast to fit into a 3
-inch baking dish and roast until thermometer inserted registers 85
br>With a sharp knife, cut roast between the strings into four
ot over medium-high heat. Cut roast into two pieces. Brown well