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LOCATION: Recipes >> Beef Veal >> Pot Roast 23

Print this Recipe    Pot Roast 23

Best Pot Roast

5 lb Pot Roast
2 lb carrots peeled
6-8 lg potaotes peeled and halved
1 lg onion quartered
1 tsp ground dried sage
1 tsp ground black pepper
1 T salt
3 stalks celery chopped ( optional)
2 dried bay leaves
3 T corn starch
water as directed

Place potatoes on the bottom of a greased roasting pan, flat side
down to allow browning. Add meat. Arrange remaining vegetables
around the roast in an attractive way. Pour 3 cups of water mixed
with the 3 T cornstarch and spices over the meat and vegetables.
Cover with tight fitting lid or with aluminum foil. Bake for two
and one half hours (2 1/2) at 350F.

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