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Colonial Pot Roast

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“This is a wonderful pot roast for the fall and winter time. It is one of the many ways I love to make a pot roast. Try it in on a chilly day with some garlic mashed potatoes and some spiced apple cider.”
11hrs 20mins

Ingredients Nutrition


  1. Dry meat with paper towel.
  2. Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
  3. Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
  4. Dissolve bouillon cube in 1/2 cup of hot water.
  5. Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
  6. Remove the meat and vegetables to heated platter.
  7. Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.

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