en to 350\u00b0F.
Pot Roast Layer:
In a large
fe pot or dutch oven. Sear all sides of the roast in
twine.
For the pot roast:
Cut the beef into
tra fat.
Add paprika and pepper to taste.
Coat the pot roast with olive oil and a few shakes of Worcestershire.
otatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place
pounds of pot roast with the pepper, lemon juice and onion.
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.
1 teaspoon each salt and pepper. Cover, and cook for 8 minutes
Saute 1 bunch chopped green onions and green pepper in butter. Add 1 can tomato sauce.
Add shredded pot roast and all cans of beans and salsas.
Place catsup tamales and olives in last, lightly stirring.
(Do not drain beans except for pintos and garbanzos.)
Place cheese on top and cover.
Bake 45 minutes at 350\u00b0 until warmed through and bubbly.
Can remove lid if getting too much moisture.
This is best made the day before to allow flavors to mingle.
Serve with tortilla chips and green chilies. Can be frozen.
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.
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.
Combine garlic, lemon pepper and 1 teaspoon basil; press evenly
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.
ven safe pot w/lid brown both side of the roast, using
.
Rub beef chuck roast with Worcestershire sauce on both
>roast pan by sprinkling some pepper, garlic and
In a 6-quart Dutch oven, in hot oil, brown roast.
Spoon off fat.
Add mushroom soup, onion soup mix and 1 cup water.
Cover; cook over low heat for 2 hours.
Add vegetables.
Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally.
Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
ith salt and pepper and dredge meat with mixture. Place pot roast and vegetables to
Slow Cooker Directions:
In slow cooker mix soup, soup mix, potatoes, and carrots.
Add roast and turn to coat.
Cover and cook on low 8 to 9 hours or until roast and vegetables are done.