Name: Pot Roast in Savory Cheese Sauce
Ingredients: -From the Kitchen of Lawrence & Cindy Kellie; 5 lb Beef chuck arm pot roast*; 2 tb Cooking fat; Salt; Pepper; 1 md Onion; sliced; 10 3/4 oz Cheddar cheese soup; cond.; 8 oz Tomato sauce; 4 oz Mushrooms; sliced, drained; 1/4 ts Oregano; 1/4 ts Basil

O blessed Jesus, Your love is wonderful! It is the admiration, joy and song of glorified saints. The experimental sense of Your love on earth sweetens the bitterness of life and disarms death of all its terrors! It was love which moved You to bow the heavens, to come down and sojourn on earth, to humble Yourself, to take on You the form of a servant, and become obedient onto death, even the death of the cross! You pitied me in my lost estate. You sought and found me when I sought You not. You spoke peace to me in the day of my distress, when the clouds of guilt and darkness hung heavy on my soul and I was brought to the borders of despair. You have borne with all my weakness, corrected my mistakes, restored me from my wanderings, and healed my backslidings. May Your lovingkindness be ever before my eyes to induce me to walk in Your truth. May Your love be the daily theme of my meditations, and the constant joy of my heart!

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Beef	10	Servings

INGREDIENTS

		-From the Kitchen of Lawrence & Cindy Kellie
5	lb	Beef chuck arm pot roast*
2	tb	Cooking fat
		Salt
		Pepper
1	md	Onion; sliced
10 3/4	oz	Cheddar cheese soup; cond.
8	oz	Tomato sauce
4	oz	Mushrooms; sliced, drained
1/4	ts	Oregano
1/4	ts	Basil

INSTRUCTIONS

1.  In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat.  Season with salt and pepper and remove from pan. Pour off fat
drippings. 2. Cook onion in drippings remaining in pan until soft but not
browned; stir often. 3. Add soup, tomato suace, mushrooms, oregano, and
basil; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3 1/2
hours or until done. (Or cook in a 325F oven for same amount of time.) Turn
meat once to cook it evenly throughout. Skim off excess fat. 5. If sauce is
too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour
in 1/3 cup cold water.  Add mixture slowly to sauce. Bring to a boil,
stirring constantly, and cook until thickened, about 3 minutes. Taste sauce
and correct seasoning, if necessary, with salt and pepper. 6. If sauce
needs only a little thickening, remove meat, skim off excess fat, and
simmer, uncovered, for a few minutes. 7. Slice meat and serve with gravy.
*Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned
under the broiler.  Place meat on boiler pan rack, then place pan in center
of oven. Brown to one side, about 10 minutes. Turn meat and brown other
side, about 8 to 10 minutes. Meat should be completely thawed after
browning.
From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
((((Hugs and Charring))))
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======================================================= ===================
BBS: C.R.I.M.E. BBS - Ottawa, CANADA +1 613 2 Date: 05-11-93 (19:38)
Number: 195 From: ROY NEUDECKER Refer#: NONE To: ALL Recvd: NO Subj: Wild
game/camp 31/42           Conf: (11) Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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