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Pot Roast |
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Serves: 6
Print this Recipe
3 pounds beef chuck pot roast, trimmed of visible fat
1 lemon
2 onions (medium) sliced thin
6 carrots, small
1 clove garlic, minced
2 potatoes, medium, unpeeled, quartered
1 teaspoon dry mustard
1 teaspoon ginger
1 teaspoon thyme leaves
4 stalks celery, with leaves, chopped
1 green bell pepper (small) cut up
2 cups tomato juice or vegetable juice
I use a seven-bone, round-bone, or top round roast.
1. The night before serving, put roast in a glass casserole and squeeze lemon over it. Pierce with a fork, cover tightly and refrigerate.
2. Preheat oven to 325ºF about 3 hours before dinner.
3. Put roast in large casserole with a cover. Put onions, carrots, garlic, and potatoes around meat. Sprinkle mustard, ginger, and thyme over meat. Place celery and green pepper on top of meat.
4. Pour tomato or vegetable juice around meat. Cover and bake until fork-tender, about 3 hours.
Food exchanges per 4 ½-ounce serving: 1 BREAD, 4 ½ medium-fat MEAT
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