Variation to NY Pot Roast



Pot Roast about 6 pounds

2 onions cut into wedges

jar of Salsa (hot if you dare)

12 oz package small carrots

8 cut up washed potatoes



I wanted to try the New York Pot Roast that was posted to your list.

Since I was missing most of the condiments, I put the 2 large onions,

on the bottom of the corning ware pan, put in a 6 pound rolled

boneless pot roast, then cut up the potatoes and added the small

washed package of carrots.Add about a cup of water so it won't be dry

when starts cooking. Now, I opened a large jar of hot salsa and

covered the roast and vegetables. I put a tin foil wrap over the

corning ware dish and put the cover on it. I roasted it at 350 F for

about 3 hours and then I sliced it as was directed in original

instructions.(Cut with grain of meat) The sliced roast is returned it

to the veggies and left to simmer covered for at least another hour.

There was a very large bowl of "hot salsa gravy" for the veggies and

meat and the six pound roast and the corning ware dish of vegetables

was totally gone in one meal sitting. That is the test of the recipe

when served to visitors.

The next day, I used the rest of the gravy to make soup. I cooa

quarter pound of hamburger, added a can of kernel corn with its

juice and about 1/4 cup of instant rice. We enjoyed the soup as much

as the roast. Enough for about 8 people maybe, it's really good.