Heat olive oil in a large Dutch oven; add pot roast and brown on all sides.
Add tomato sauce, 1/2 cup wine, orange peel, cloves, cinnamon sticks and garlic.
Cover and bake at 300\u00b0 for 2 to 3 hours.
Add remaining ingredients; cover and cook 1 hour longer or until meat is tender.
Remove meat to a warm platter and let stand for 15 minutes before slicing.
Skim grease from pan juices and serve as a sauce over meat slices.
In an oven safe pot w/lid brown both side of the roast, using
Preheat oven to 300 degrees. Heat oil
Preheat the oven to 275 degrees F (135
Preheat Oven to 350F degrees.
Wash
Wipe off roast with damp paper towel.
rge oven safe pot or dutch oven. Sear all sides of the roast in
POT ROAST: Use a metal skewer to
n a large Dutch oven or any pot with a tight-fitting
Heat oil in dutch oven.
Brown roast on all sides.
Add everyting else and simmer 2 hours, turning roast often.
Serve with whipped potatoes and glazed carrots.
Announce dinner with a loud yell to the household SOUPS ON!
twine.
For the pot roast:
Cut the beef into
Preheat oven to 325 degrees F (165
(mixture will be thick) except pot roast.
Divide potato mixture into
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes
b>roast dry and season with salt and pepper. In a Dutch oven
Cook noodles according to package directions;drain and set aside.
Add leftover pot roast and next 3 ingredients in a large nonstick skillet over medium heat,saute for 6 minutes.Stir in teriyaki sauce and italian seasoning.
Combine green peas and next 4 ingredients.Fold in noodles;spoon mixture into a lightly greased 13-x9-inch baking dish.Sprinkle with half of parmesan
cheese.
Top evenly with beef mixture and remaining parmesan cheese.
Bake at 350 degrees for 30 minutes or until bubbly and golden.
Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325\u00b0) for 2 hours.
Preheat an oven to 350 degrees F (175
n upper third of oven and preheat over to 400
Place roast in shallow baking dish or pan with 2 cups water, salt, pepper, garlic and pot roast mix.
Put in oven at 325\u00b0 for about 2 hours or until tearing tender.
Peel and cut up potatoes; place them and the carrots, green beans and onions in with the roast and 1 cup of water.
Cook for about 1 hour, until vegies and potatoes are cooked.
Serves 4 people.
Serve with a salad for a full meal.