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Skillet Pot Roast With Vegetables (VRP 090)

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Skillet Pot Roast With Vegetables

Skillet Pot Roast With Vegetables

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Skillet Pot Roast With Vegetables Recipe

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Skillet Pot Roast With Vegetables
Yield: Makes 4 servings with meat left over.

Skillet Pot Roast With Vegetables

Ingredients

  • 3 to 4 pounds beef for pot roast (bottom or top round, eye or chuck)
  • 2 tablespoons fat
  • Salt and pepper
  • Onion salt
  • ½ cup water
  • Small new potatoes
  • Carrots
  • ¾ pound whole green beans
  • Summer squash or zucchini
  • Green onions

Instructions

  1. In 12" skillet, brown meat in hot fat on all sides.
  2. Sprinkle with salt, pepper and onion salt.
  3. Add water, cover tightly and simmer about 2½ hours, adding more water if necessary.
  4. Add potatoes and carrots (allowing 2 of each per serving).
  5. Cook 30 minutes.
  6. Add green beans, squash and green onions. (For each serving, allow 1 small squash and 2 green onions.)
  7. Cover; simmer about 30 minutes.

Skillet Pot Roast With Vegetables

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