Zesty Pot Roast

---------- Recipe via Meal-Master (tm) v8.02

Title: ZESTY POT ROAST
Categories: Beef
Yield: 8 servings

-From the Kitchen of
-Lawrence & Cindy Kellie
4 lb Beef chuck are pot roast
-boneless
2 tb Cooking fat
Salt
Pepper
1/2 c Onion; chopped
10 3/4 oz Tomato soup; condensed
1 ;soup can water
1/4 c Vinegar
1 c Applesauce; canned

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat. Season with salt and pepper and remove from pan. Pour off fat
drippings. 2. Cook onion in drippings remaining in pan until soft but not
browned; stir often. 3. Add tomato soup, water, and vinegar; mix well. 4.
Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done.
(Or cook in a 325F oven for same amount of time.) 5. Turn meat once to cook
it evenly throughout. When done, remove meat and keep warm. 6. Skim off
excess fat. Add applesauce and cook to desired consistency. Taste sauce
and correct seasoning, if necessary, with salt and pepper. 7. Slice meat
and serve with sauce.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
(((((Hugs and Happy Charring)))))

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

*** See also #201. From: Lawrence Kellie To: All Msg #201, Jun-24-93
07:44:40 Subject: potroast

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