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Prize-Winning Pot Roast

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“From Gooseberry Patch Flavors of Fall.”
READY IN:
3hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 12-5 lbs beef chuck roast
  • 2 (10 3/4 ounce) cans cream of celery soup
  • 1 (1 1/2 ounce) package onion soup mix
  • 1 -2 cup red wine (or beef broth)
  • 12 cup frozen apple juice concentrate
  • 4 -6 potatoes, peeled and quartered
  • 4 -8 carrots, cut into 3-inch lengths
  • 1 lb fresh mushrooms
  • 8 stalks celery, chopped
  • 1 teaspoon salt
  • 12 teaspoon pepper

Directions

  1. Place chuck roast in a roasting pan.
  2. In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
  3. Cover and bake in a 350° oven for 1 hour.
  4. Add in apple juice concentrate, potatoes, and carrots.
  5. Cover and bake another 30 minutes; remove from oven.
  6. Add in mushrooms, celery, salt, and pepper.
  7. Bake for one more hour, uncovering for the last 30 minutes.

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