Recipe - Lois Nelms Pot Roast

Chuck roast
1 cn Cream of mushroom soup
Onion flakes
Garlic
3 Cubes beef bouillon cubes (
may use up to 4)
Pepper
1 cn Water

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...I'm cooking her pot roast!" Enjoy Betty's mom's pot
roast!! Magnificent! Easy! And with your cooking of it, life goes on!!
Recipe by: My buddy Betty's Mom

Posted to TNT Prodigy's Recipe Exchange Newsletter by Kay Talbott
talbott@mail2.wilmington.net on Sep 18, 1997