Recipe for...German Pot Roast


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	German Pot Roast This recipe is rated : 0 Recipe Ingredients 1 (4 pound) boneless chuck roast Salt, black pepper and red pepper, to taste 1 (8 ounce) bottle Catalina salad dressing 1/2 cup red wine 1 onion, thickly sliced 2 ribs celery, thickly sliced 1 teaspoon parsley flakes 1 (0.87 ounce) package brown gravy mix 6 new potatoes, halved or quartered 4 carrots, cut into (2-inch) lengths 1 onion, quartered 1 small bell pepper, thickly sliced Cooking Procedures Rinse, dry and season meat with salt, black pepper and red pepper. Combine salad dressing, wine, sliced onion, celery, parsley flakes and brown gravy mix. Pour over meat and marinate overnight, in refrigerator, in tightly covered bowl. Do not use metal container. When ready to bake, remove meat, reserving marinade and vegetables, and place meat in lightly oiled Dutch oven. Brown on all sides. Pour marinade and vegetables over meat. Add the potatoes, carrots, quartered onion and bell pepper. Cover pot. Bake in a preheated 300 to 325 degree F oven for 2 1/2 to 3 hours or until fork tender. Makes 6 to 8 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ower, young squash, and young carrots, in which they find increase of their mineral and other values, besides harmonizing with them in taste ; while lamb, mutton, and poultry not only are in harmony with, but complement peas in regard to fats and albuminoids. To obtain a dish of almost perfect composition you might do as follows : Take a round platter, place in the middle of it a fine head of cauliflower boiled in salted water with the addition of a piece of butter the size of half an e
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