From the Kitchen of Lawrence & Cindy Kellie 4 lb Beef chuck are pot roast

boneless 2 tb Cooking fat

Salt Pepper 1/2 c Onion; chopped

10 3/4 oz Tomato soup; condensed

1 ;soup can water

1/4 c Vinegar

1 c Applesauce; canned

1. In a Dutch oven, or large pan with a tight fitting cover, brown meat in

fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add tomato soup, water, and vinegar; mix well. 4. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) 5. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 6. Skim off excess fat. Add applesauce and cook to desired consistency. Taste sauce and correct seasoning, if necessary, with salt and pepper. 7. Slice meat and serve with sauce. From the book given to me by Cookie.Lady: The More Beef for your Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~ EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** See also #201. From: Lawrence Kellie To: All Msg #201, Jun 24 93 07:44:40 Subject: potroast