In a crockpot, put in chuck roast, one can of cream of mushroom soup, sprinkle with onion flakes, a heaping teaspoon of chopped garlic, beef bouillon cubes, green pepper, optional, and 1 cup of water. Cook at low for 8 to 10 hours. Serve over rice or egg noodles NOTES : Five summers ago my best friend, Betty Keane, and I went on a trek to visit her mother in Mississippi. This was the summer after my mother had passed away and the idea of visiting "mom" meant a great deal to me. Additionally Betty and I were celebrating having completed our first masters, these were in reading. It was my first trip to Mississippi and we even managed side trips to New Orleans, LA and Pensacola, FL while there. It was a WONDERFUL visit and we ate all kinds of wonderful home cooking! It was especially meaningful later when Betty called me one afternoon fall to tell me that her mom had passed away. I quickly replied, "Your mom will never really die...Im cooking her pot roast!" Enjoy Bettys moms pot roast!! Magnificent! Easy! And with your cooking of it, life goes on!! Recipe by: My buddy Bettys Mom Posted to sdm-marked - Prodigys Recipe Exchange Newsletter by Kay Talbott
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|Serving Size: 1 Serving (1035g)|
|Recipe Makes: 1|
|Calories from Fat: 116 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 3mg||1 %|
|Sodium 2409.8mg||83 %|
|Potassium 551.2mg||15 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 16.3g|
|Protein 11.8g||17 %|
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Calories per serving: 226
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