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Country Kitchen
November 1, 2009 Previous Recipe | Next Recipe
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CORNBREAD DRESSING
CHOCOLATE PEANUT BUTTER SILK PIE
CRANBERRY SALAD
OVEN POT ROAST
PEANUT BUTTER FUDGE
PRALINE STRIPS
IRRESISTIBLE PEANUT BUTTER COOKIES
TACO SOUP
BROCCOLI SALAD
MY MOTHER’S EGG CUSTARD
SPOON ROLLS
PIMIENTO CHEESE
OVEN POT ROAST

4 tablespoons peanut oil
1 (2- to 3-pound) chuck roast
Salt and pepper to taste
1 package dry onion gravy mix
2 cups water
1 cup chopped carrots
1 cup chopped potatoes

In a Dutch oven pot, heat peanut oil. On stovetop, brown roast on each side in Dutch oven. Season with salt and pepper.
Mix gravy mix with 2 cups of water and pour over roast. Cover your pot, then turn on high heat until gravy starts to boil; reduce heat to low. Cook for 3 hours, and then add carrots and potatoes. Continue cooking over low heat until potatoes and carrots are tender.





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