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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Stick to Your Ribs Pot Roast Recipe

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This recipe for Stick to Your Ribs Pot Roast is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless chuck roast (3-4 lbs)
1 tsp house seasoning
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 cup thinly-sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 can (10 3/4 oz) cream of mushroom soup
1/4 cup red wine
2 tbsp Worcestershire sauce
1 tbsp beef bouillon granules
Directions:
Directions:
Preheat oven to 350º.
Mix house seasoning, salt & pepper.
Rub seasoning into beef, all sides.
Heat oil & sear roast, all sides.
Place meat in roasting pan.
Add onions & garlic to pan for 1 - 2 minutes to absorb leftover fluid.
Place in roasting pan with meat & bay leaves.
Combine mushroom soup, wine, Worcestershire sauce & bouillon.
Pour over roast; add 3/4 c water.
Cover with foil; bake 3 - 3 1/2 hours until tender.
Discard bay.
Personal Notes:
Personal Notes:
Recipe submitted by Fay DeArment.

 

 

 

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