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"I love cooking a pot roast on the weekend because it can simmer for hours while I'm doing other things," says Leona Therou of Overland Park, Kansas. Her hearty beef roast with potatoes and carrots makes enough for a family of four with plenty left over.
Leftover: Fried Potatoes
Nutritional Facts 1 serving (1 cup) equals 523 calories, 15 g fat (4 g saturated fat), 136 mg cholesterol, 693 mg sodium, 47 g carbohydrate, 5 g fiber, 50 g protein.
Originally published as Favorite Pot Roast in Quick Cooking May/June 1998, p36
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 12, 2012 by MissMadge
Basic, but tasty. Onions replaced due to allergy by minced garlic to taste.
Reviewed on Nov. 01, 2012 by jmkasprak
I usually do roast beef in the crockpot or oven, and this was the first time for cooking it on the stove-top. It was very good. I added some fresh rosemary to the gravy at the end to give it more flavor. I use cornstarch to thicken my gravies, and I found the flour made it look light. Is this where the browning sauce comes in? I couldn't find it at the store. Overall, a good and easy recipe which just takes time.
Reviewed on Sep. 26, 2010 by lisamccort
This is an easy, delicious, recipe that I have used over and over again. Thanks for keeping this recipe online because I no longer have my first issues of Quick Cooking.
Reviewed on Jul. 04, 2010 by gilland3981
I add a can of mushrooms to the meat while it is cooking. This has become a favorite.
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