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Thursday, April 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
Baked Roast
Entrees
Contributed by: Mary Hayes
Ingredients:
  • 2 lb. ribeye roast
  • 1 green pepper, cut into strips
  • 1 cup small carrots
  • 1 cup sweet onions
  • 4 potatoes
  • 1 TBS margarine
Place meat in Dutch oven and cover with lid. Cook for 45 minutes at 350 degrees.
Remove meat from cooker and turn over. Cut potatoes in half. Place vegetables in pan and top with cover. Cook until the potatoes are tender when pierced with a fork about 2 1/2 hours. Remove from oven and let it cool.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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