Scott Roast

recipe courtesy of Vicki Scott
Ingredients
2.5 - 3lbs pot roast meat (chuck roast)
1-2 lg white onions, sliced
2 lbs carrots, peeled & cut
6 - 8 medium potatoes, peeled cut.
1 can cream of onion soup
1 pkg onion soup mix
1 c. red wine
1 c. water

Preparation
Rinse meat, arrange in rectangular baking dish or in crock pot. Arrange carrots, potatoes and onions around meat. Whisk all liquids and soup mix together, pour over meat and veg. Cooking options: bake 4 hours @ 350°F in oven (cover with foil) or in crock pot for 8 hours on low, or until fork-tender.

Options
Serve with flaky can biscuits!

Meat Balls 'n Sauce

recipe courtesy of Vicki Scott

Ingredients
Balls
1.5 lbs ground sirloin
2 eggs, beaten until subdued
1 pkg Onion Soup mix
1/4 c. ketchup
dash of Worchestire Sauce
3/4 c. seasoned bread crumbs

Sauce
1/4 c. margarine
1 onion, chopped
1 green pepper, chopped
1 c. water
1 can tomato soup
1 can chicken & rice soup

Preparation
Sauce
Melt margarine on medium-low heat. Sweat veg until tender. Add water and soups, bring to light boil. While coming to a boil, make the balls.

Balls
Mix all ingredients together and roll into 1.5" balls. Drop balls into sauce, keep space between them to they don't stick together. Cook on medium-high heat for 10-15 minutes, then reduce heat to medium-low and cook for 45-60 minutes, stirring occasionally.