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Grandma Stro's Pot Roast

Ingredients: 3 Pound(s) (tied with cotton string) beef chuck roast 163/625 Pound(s) white flour 13/625 Ounce(s) salt 2 Ounce(s) grindings of black pepper 1 pkg Lipton's (2pkgs in box) onion soup mix 1 Can(s) cream of mushroom soup 34/1453 Quart(s) vegetable oil 2/5 Quart(s) milk 2/5 Cup(s) water Directions: Heat oven to 325. Mix flour, salt, and pepper on a piece of waxed paper. Cover roast on both sides with flour mixture. Heat oil over medium high heat in large, heavy pot(dutch oven). Brown roast on both sides until golden brown. Add dry onion soup mix and mushroom soup to the pot. Slowly stir in milk/water mixture (3/4 soup can...half water and half milk). Cover top of pot with foil, then put the lid on the pot. Cook in oven for 1 hour, turn meat and continue cooking until tender....approximately another 1.5 hours. Spoon gravy from the sides to the top of the roast, occasionally. Remove string and serve with the gravy on the side. Feeds 4 or more, depending on size of roast.
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Cut off the hind legs at the first joints and after skinning and paunching, let it lie in wa 1989 2nd place great-grandma's gingerbread cookies Preparation time: 30 minutes Chilling time: Overnight Baking time: 10 minutes 1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a time. Mix water and baking soda in small bowl until dissolved. Add baking soda mixture and sorghu New england pot roast Cook beef in dutch oven over medium heat until brown on all sides; reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2 Roast garlic broad brean & saffron soup Typed for you by Kaz Dunkley. Preparation: Shell the broad beans Put the rice in a saucepan with the water, salt and saffron. Bring to the boil, then reduce the heat and simmer for 30 minutes or until all the water has been absorbed and the