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Potroast with Vegetables in a Mushroom Sauce
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Alex Redding


  • 2 tbsp (30 ml). fat or oil
  • 1/4 cup (60 ml) flour
  • 1 tsp (5 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 3-1/2 lbs (1.6 kg). or larger beef or pork roast
  • 1 package dry onion soup mix
  • 1 can cream of mushroom soup
  • 1/2 cup (125 ml) inexpensive whisky (I use Crown Royal)
  • 1/2 cup (125 ml) water
  • 1/4 cup (60 ml) Worcestershire sauce (Lea & Perrins Preferred)
  • 2 tsp (10 ml) or more minced garlic
  • 6 medium sized potatoes
  • 6 carrots
  • 1-1/6 onion
  • 1/2 lb (.2 kg). mushrooms
  • Season the flour with salt and pepper and pound the mixture into the meat with a rolling pin, try not to break the surface of the meat.
  • Brown meat on all sides in the hot fat or oil.
  • Place roast in pan.
  • Sprinkle onion soup mix over the top and spoon mushroom soup on top of that.
  • Pour in the whisky and Worcestershire and water.
  • Cut the potatoes into 1/2 inch slices.
  • Cut the carrots into two-inch lengths.
  • Cut the onion into 1/4 inch slices.
  • Put all the vegetables into the pan, along with the mushrooms & garlic, on and around the meat.
  • Cover with foil (or top of roasting pan) to allow room above the vegetables.
  • Place in oven at 325 degrees (175 C.) for 3 hours.
This recipe works very well with crock pots and slow cookers, too.

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