Recently, someone was looking for variations on doing beef roasts.
We tend to buy the cheaper roasts when they are sale, freeze them and then do them later in the slow cooker or as a pot roast.
The attached pages are from the Chatelaine Cookbook which was published in 1965.
The pot roast we do frequently is the "Italian Pot Roast". I don't use fresh tomatoes, but rather a can of diced/crushed tomatoes. I also add onions, celery and sliced carrots to the mixture and just let it all cook together.
When done, we slice the beef and serve it with spaghetti or pasta and lots of the sauce. Sprinkle on some grated parmesan and you have a tasty meal.
SDC
Page 1
Beef Pot Roasts, Recipes from Chatelaine Cookbook 1965
