Pot Roast

Serves: 5
Total Calories: 940


6 green onions tops, chopped fine, divided
2 onions, chopped, divided
3 stalks celery, chopped fine
5 cloves garlic, chopped fine
1 Salt and pepper to taste
1 tablespoon Worcestershire sauce
7 pounds beef or pork roast
6 Irish potatoes


Mix 4 green onions, 1 chopped onion, 1 stalk celery, garlic, salt and pepper, and Worcestershire. Make deep slits in roast and stuff mixture into slits until all mixture has been used. Let set in refrigerator overnight. Put roast in roasting pan. Brown at 350°. Turn meat occasionally, adding a little water from time to time as needed. When roast is a deep dark brown all around, add water to fill half your pan. Cover and let cook about 2 hours or until meat is cooked. Add potatoes and remaining onions and celery for gravy, and let cook with roast until done. When serving, cut meat in thin slices and put potatoes around the roast. Makes a pretty dish.

Nutritional Facts:

Serves: 5
Total Calories: 940
Calories from Fat: 261

This Pot Roast recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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