|Pot Roast - 18Qt. Roaster
|2 (5 to 6 Lb.) Pot roast
6 Large Onions, cut in half
20 Whole Small red potatoes, peeled
5 Tbsp. Margarine, melted
1 tsp. Browning sauce
10 Medium Carrots, cut into chunks
Set Rack in Cookwell. Preheat Roaster Oven to 350 ̊F.
Lightly wipe Cookwell and Rack with cooking oil. Arrange meat and vegetables on Rack. Stir together margarine and browning sauce; brush over meat.
Cover; roast 10 minutes. Reduce temperature to 300 ̊F. Cover; roast 30 to 40 minutes for medium (145 ̊F. on meat thermometer); 45 to 60 minutes for well done (160 ̊F. on meat thermometer).
For slow cooking: Brown meat then reduce temperature to 250 ̊F. and roast 2 to 3 hours or until tender.
Serves 10 to 12