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Prairieland Pot Roast

Prairieland Pot Roast recipe
photo by:kraft
Any Midwesterner would agree that our juicy, veggie-ful pot roast is a prairie-worthy dish. Simple prep makes this low-cal meal an instant classic.
time
prep:
20 min
total:
2 hr 40 min
servings
total:
8 servings
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posted:
12/6/2006
this was too sweet
posted:
12/5/2006
This was a very easy pot roast. Very tender and flavorful.
posted:
11/28/2006
i tried it with my slow cooker, and it turned out moist and flaverful
posted:
11/19/2006
the cook time on this recipe is off by several hours. I had this cooking for atleast 5 hours but it was a family hit
posted:
11/19/2006
I browned the meat in oil before adding the dressing. Everything else is just great.
posted:
11/4/2006
The potatoes were a little too sweet for my liking. The roast was pretty good though.
posted:
10/16/2006
kind of sweet and savory at this same time. delicious.
posted:
10/1/2006
I first made this when it was in the Food and Family magazine - I have always had problems with pot roast and decided to give it one more shot. My whole family loved it! Since then I have made it several more times and it is simmering on the stove as I write this. It is the perfect Fall and Winter Sunday dinner.
posted:
9/25/2006
this was by far the most wonderful tasting roast ever. My favorite part is that it all happened over the stove!!!!
posted:
9/20/2006
This is a great recipe. As my mother did, I have always made a roast in the oven in a roaster. What a difference. The meat was so moist and tender. I used Idaho potatoes and they stayed solid instead of falling apart. As for the writer who didn't like the taste because it was too sweet, maybe there wasn't enough liquid at the beginning.
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