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Oven Pot Roast

Reviewed: Oct. 26, 2013
My mom has made a very similar recipe for 40 years - still my favorite to make! We do not brown the roast. Put it in the pot (a flat chuck roast works great), drizzle some Heinz 57 steak sauce on top (3-4 Tbs), sprinkle on 1 pkg of onion soup mix, and mix 2 cans of cream of mushroom soup with about 1/2 can of water (I'll have to try it with the vermouth) - pour it over top of the roast. Cover and put in a 350 oven for 1 hour, then reduce to 275 for 1 1/2 to 2 1/2 hours. You may want to slide a foil-lined cookie sheet onto the lower rack of the oven when you start, in case the liquid boils over. Best gravy ever! Makes great hot beef sands with mashed potatoes and cover the whole thing with the gravy.
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Sour Cream Frosting

Reviewed: Sep. 7, 2013
Very tasty! The consistency was a bit thinner than store-bought, but that makes it very spreadable without tearing the cake top. Put it in the fridge and it will thicken as the butter re-sets. It seemed like the recipe was too small to fully frost a cake, so I doubled it - now I have 1/2 of it left to do cinnamon rolls later in the week (apparently the recipe amounts are fine for a 9x13 cake!). As for the critical reviewer saying it was too much confectioners' sugar - what did you thing frosting was? Beef gravy??? Frosting is sugar and fat!!! Frosting was invented as a preservative for cake - it seals in the moisture and prevents the cake from going stale (I worked for a cake bakery in another life).
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