twine.
For the pot roast:
Cut the beef into
Combine flour and pepper; dredge pot roast.
In a Dutch oven, brown roast in oil.
Drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves.
Bring to a boil.
Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender.
Remove to a warm platter.
Discard bay leaves.
Combine flour and pepper; coat pot roast.
In Dutch oven, brown roast in oil; drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves
Bring to boil.
Reduce to heat; cover tightly and simmer 2 to 3 hours, or until roast is tender. Makes 6 to 8 servings.
Combine first 4 ingredients.
Rub onto the pot roast.
In a skillet, brown roast in oil.
Place in a roasting pan.
Add water, onion, green pepper and seasoning.
Cover and bake at 325\u00b0 for 2 1/2 to 3 hours or until done. Remove and keep warm.
Discard bay leaves.
Make thickening of flour and water.
Mix well and add to pan juice.
Cook and stir until thick.
Serve gravy with roast. Serves 8 to 10.
ver the pot roast; rub in with your fingers.
In a 6-qt
In an oven safe pot w/lid brown both side of the roast, using half
eheat the oven to 300 degrees.
Heat olive oil in a
POT ROAST: Use a metal skewer to
Preheat Oven to 350F degrees.
Wash
>oven to 325 degrees.
Melt the butter in a large oven safe pot
>oven to 300 degrees F (150 degrees C).
Place roast in
b>roast with damp paper towel.
In hot butter in 6-quart Dutch oven
Place roast in pan; add water, mushroom soup and empty contents of Lipton soup on top of roast.
Seal tight with foil.
Bake in oven set at 350\u00b0 for 90 minutes.
Saute garlic in butter. Rub meat with salt
Put enough water to cover roast or better yet, a mixture
Preheat oven to 250\u00b0F (low). Rub
hick.
Place potato pulp in a medium sized bowl, mash
ides in hot oil in a 4- to 6-quart Dutch oven. Drain
Preheat oven to 325 degrees F. Do
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes