Skip to Content

Pot Roast and Peaches (VRP 090)

Share Your Love of Vintage Recipes!!!

Pot Roast and PeachesPot Roast and Peaches

Pot Roast and Peaches Recipe Card Front

Front of the recipe card for Pot Roast and Peaches.

Vintage Recipe Box 90

There are lots of fun recipes to read in the box this recipe for Pot Roast and Peaches was with.

Click here to view all of  recipes.

More Vintage Recipes

We have lots of recipes on the site that may be of interest to you.

Use the links below to view other recipes similar to this Pot Roast and Peaches recipe.

Recipe Box and Cards

Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.

Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.

Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.

Vintage Kitchen Tools and Dishes

I love vintage dishes and kitchenware. 

On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.

Click here to view Vintage Kitchenware on Etsy.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy

Vintage Recipe Project on Social Media

We would love to interact with you about our vintage recipes. 

Join us on your favorite social media platform by clicking the links below.

Pot Roast and Peaches Recipe

If you make this Pot Roast and Peaches recipe, please share your photos and comments below!

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

Pot Roast and Peaches

Ingredients

  • 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

Instructions

  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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VintageRecipeProject.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Read our Privacy and Affiliate Policy.

Skip to Recipe