Pot Roast Made Easy

Sharing another of my recipes and when this is cooking the house smells like my grandmother's kitchen (back in the forties) and we can barely contain ourselves till dinner.  Grandma would be proud too cause I usually get three or four meals out of this recipe.  First as a pot roast, second as leftover chipped beef on toast with mashed and veggies, third as sandwiches with onions and cheese and last but not least, from that delicious broth left in the pan along with the bits and pieces of leftover meat stuck to the bottom of it the base for a yummy homemade soup...and not necessarily in that order.


Use your head, ladies, if you've a smaller roast and/or family then just use one jar of gravy and if you don't want to use gravy then use 2 beef bouillon cubes and 2 cups of water.  This is more a method than a fixed ingredients list.  This meat cooks up fork-tender and tastes like it was prepared in some French Bistro.  Ooh-la-la!  I could just have the broth and be happy with that.

I have three pages for you to choose from.  My recipe, a blank page if you want to add in youra and a companion sheet with room for three pics and a journaling space.  This sheet is going in my cookbook with snapshots of my GGS eating up all of Nana's pot roast.  Yum, yum, yummy!  Take what you want and leave the rest.

Thanks for stopping by, catch ya' later!

recipe: my own

scrap kit: "All Organic" - Kay Miller Designs

"Cows" - Laurie Furnell  - PCCrafter (website closed down)

recipe: 

http://www.4shared.com/photo/XvooM5pr/6_Pot_Roast_Made_Easy_1.html

blank:

http://www.4shared.com/photo/UOx5mVQQ/Pot_Roast_Made_Easy_2.html

QP:

http://www.4shared.com/photo/ItEjZSEe/6_Pot_Roast_Made_Easy_3.html