Marinated Pork Loin Roast
Savory Sweet Pot Roast
California Roast
Pot Roast and Vegetables (Microwave)
Crockpot Roast Beef
Family Pot Roast



Marinated Pork Loin Roast

3-4 lb. boneless pork loin roast
1 tsp. dry mustard
1/2 tsp. onion powder
1/2 cup apple juice
1 tsp. basil
1/2 cup soy sauce

Combine all ingredients except pork roast in small bowl. Place roast in
large plastic bag; pour sauce over roast. Press air out; close top
securely. Marinate 2 hours or more turning meat over occasionally. Remove
roast from bag, reserve marinade. Place roast on rack in shallow roasting
pan. Roast in 325 degree oven 2-2 1/2 hours. Brush roast with reserved
marinade every 10 minutes during last 1/2 hour of cooking time. Heat and
serve remaining marinade with pork.



Savory Sweet Pot Roast

3-4 lb. boneless roast beef
Onion (optional)
1 can cream of mushroom soup
1 soup can water
3/4 cup brown sugar
1/4 cup vinegar
2 tsp. salt
1 tsp. mustard
1 tsp. Worcestershire sauce

Brown beef and onion in a large pot. Combine other ingredients and pour
over beef. Cover and simmer 2 1/2-3 hours. Add more water if necessary.
Vegetables, carrots and potatoes may also be added. Thicken gravy if
desired.



California Roast

1 1/2 to 2 lb. chuck roast (2 to 3 inches thick)
1 pkg. onion soup mix
2 to 3 cans cream of mushroom soup
(depending on quantity of vegetables used)
4 to 6 potatoes and carrots

In roasting pan, 9 x 13 1/2 or larger, layer mushroom soup, meat and
vegetables, top with mushroom soup and dry soup. No water is added to
either soup. Cover tightly with foil and bake in oven at 325 degrees for
about 4 hours. This tastes great with salad and hot rolls.



Pot Roast and Vegetables (Microwave)

2 lb. pot roast, boneless
1 1/2 tsp. salt
1/2 cup liquid beef stock
1 (24 oz.) pkg. frozen vegetables

Trim fat from roast, place fat in 10 inch casserole with lid, use cook
cycle for 5 minutes. Place roast in drippings, cover and cook for 10
minutes. Turn roast over add liquid stock. Cover and cook 20 minutes.
Turn roast again and cook for further 10 minutes. Add vegetables and cook
for 15 minutes or until vegetables are tender.



Crockpot Roast Beef

1 beef roast, browned on both sides
1 pkg. dry onion soup mix
1 can cream of celery soup
1 can cream of mushroom soup
5 potatoes, peeled and quartered or more
3 carrots, peeled and quartered or more (or you can use 2 cans of
large cut vegetables drained in stead of raw vegetables)
Salt and pepper to taste

Before you go to work in morning, place raw vegetables in crock pot. Mix
soups and 1 can of water together. Pour over vegetables, place roast on
top. Cook on high for 1 hour, then low for rest of day. If you use canned
vegetables, put meat on bottom, vegetables, and then soup mixture. I also
use cubed steaks, sirloin and hamburger patties. Can also do this but cook
in regular oven on 200 all day. Steaks cook for 2 hours in 350 degree
oven.
Chop up left overs into a great stew.



Family Pot Roast

1 (3 or 4 lb.) pot roast
1 pkg. dried onion soup mix
1 pkg. frozen stew vegetables
16 oz. can V-8 vegetable juice
Salt and pepper to taste
2 Tbsp. cornstarch in 1 cup water

Brown meat on all sides in heavy pot. Add salt and pepper as desired.
Add vegetable juice and onion soup mix. Bring to boil. Simmer for 1 hour.
Add vegetable and continue cooking for 1/2 hour. Thicken with cornstarch
mixture. Additional vegetables and potatoes may be added as desired.


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