Categories: Beef 
      Yield: 8 servings 
  
           -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