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Pot Roast

From the restaurant: The Landmark Restaurant



1 shoulder of beef (20lbs)
½ c. garlic salt
3 T. black pepper
1 lb. carrot
1 lb. onion
2 can tomato juice
½ gallon water
½ gallon water


Oven to 375 degrees


Cook at 375 for 5 to 6 hours, using ½ gallon of water. After 3 hours, add the remaining ½ gallon of water.
After completion of cooking time, separate the beef from the carrots, onions, and the juice.
Pot roast is then hand-picked or separated to remove 99.9% of any fat on the meat. The juice or stock is used to make the brown gravy, which accompanies the finished product.




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