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Pot Roast and Peaches (VRP 090)

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Pot Roast and PeachesPot Roast and Peaches

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Pot Roast and Peaches Recipe

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Pot Roast and Peaches
Yield: Makes about 10 servings meat and gravy, 6 servings peaches and vegetables.

Pot Roast and Peaches


  • 1 can (1-pound, 13 ounces) cling peach halves
  • ¼ cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 to 5 pound chuck roast
  • 3 tablespoons salad oil or shortening
  • ½ teaspoon summer savory
  • 1 bay leaf
  • 12 medium-size boiling onions
  • 1 green pepper, cut into strips
  • 2 teaspoons vinegar


  1. Drain peach halves, saving ¾ cup syrup.
  2. Mix flour, salt and pepper.
  3. Dredge roast in seasoned flour; save remaining flour for thickening gravy.
  4. Heat oil in large skillet or Dutch oven.
  5. Brown meat on all sides.
  6. If desired, transfer to large casserole.
  7. Add ½ cup peach syrup, summer savory and bay leaf.
  8. Cover; cook in 325-degree oven about 3½ hours.
  9. Place onions in liquid around roast about an hour before roast is to be done.
  10. When roast and onions are done, add green pepper and peaches to casserole.
  11. Spoon meat juices over them and heat through.
  12. Place roast on large platter; surround with onions, peaches and green pepper.
  13. Moisten remaining seasoned flour with remaining peach syrup. Skim all but about 2 tablespoons fat from meat juices.
  14. Stir in flour-syrup mixture and vinegar; heat, stirring, until gravy comes to a boil and is thickened.
  15. Correct seasoning if necessary.
  16. Serve with meat and vegetables.

Pot Roast and Peaches

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