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1541 Pot Roast
Title by Maurice Randall - Recipe by Susan Sackett
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10: 2-3 pound chuck roast (cheap cut)
20: 1 medium onion, sliced
30: 5 medium potatoes, pealed and quartered
40: 4 carrots, pealed and sliced
50: 1 can mushroom soup
60: 1/2 cup red wine
70: 1 small bay leaf
80: 1 tablespoon Worcestershire sauce
90: 1 teaspoon garlic powder (or minced garlic)
100: 1/2 teaspoon pepper
110: 1 teaspoon salt
120: 1/2 cup water
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150: READ: Put mushroom soup, water, wine, Worcestershire sauce,
garlic, salt and pepper in Blender.
160: READ: Mix on low till thoroughly blended.
170: READ: Pour some of this mixture in the bottom of a Crock Pot.
180: READ: Put the roast, vegetables, and the bay leaf in the Crock Pot.
190: READ: Pour the rest of the soup mixture over the roast.
200: REM: Cook on low for 6-8 hours.
210: REM: Serve with EPROM Corn Spoon Bread.
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