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Recipe Name: Pot Roast In Savory Cheese Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 10

From the Kitchen of
Lawrence & Cindy Kellie
5 Pound(s) Beef chuck arm pot roast*
2 Tablespoon(s) Cooking fat
1 Onion, sliced
10 3/4 Ounce(s) Cheddar cheese soup, cond.
8 Ounce(s) Tomato sauce
4 Ounce(s) Mushrooms, sliced drained
1/4 Teaspoon(s) Oregano
1/4 Teaspoon(s) Basil
In a Dutch oven, or large pan with a tight-fitting cover, brown meatin
fat. Season with salt and pepper and remove from pan. Pour off
fatdrippings. 2. Cook onion in drippings remaining in pan until soft
butnot browned; stir often. 3. Add soup, tomato suace, mushrooms,
oregano,and basil; mix well. 4. Return meat to pan. Cover and simmer
for 3 to 31/2 hours or until done. (Or cook in a 325F oven for same
amount oftime.) Turn meat once to cook it evenly throughout. Skim off
excess fat. If sauce is too thin, remove meat to a platter and keep
warm. Mix 2tablespoosn flour in 1/3 cup cold water. Add mixture slowly
to sauce.Bring to a boil, stirring constantly, and cook until
thickened, about 3minutes. Taste sauce and correct seasoning, if
necessary, with salt andpepper. 6. If sauce needs only a little
thickening, remove meat, skimoff excess fat, and simmer, uncovered, for
a few minutes. 7. Slice meatand serve with gravy.*Forzen beef chuck arm
pot rasts and beef chuck blade roasts may bebrowned under the broiler.
Place meat on boiler pan rack, then placepan in center of oven. Brown
to one side, about 10 minutes. Turn meatand brown other side, about 8
to 10 minutes. Meat should be completelythawed after browning.From the
book given to me by Cookie.Lady:The More-Beef-for-your-MoneyCookbook
Mary Dunham Peter H. Wyden, New York, 1974 Happy
Charring(((((THE.LaRK))))) ((((Hugs and Charring))))~-- EZPoint V2.2 *
Origin: "LaRK's" Place (1:343/26.3)=================== BBS: C.R.I.M.E.
BBS - Ottawa, CANADA +1 613 2 Date:05-11-93 (19:38) Number: 195 From:
ROY NEUDECKER Refer#: NONE To: ALLRecvd: NO Subj: Wild game/camp 31/42
Conf: (11) CookingFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 680
Calories From Fat: 496
Total Fat: 54.9g
Cholesterol: 158.8mg
Sodium: 278.2mg
Potassium: 785.1mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.7g
Protein: 41g

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