Pot roast from The Fannie Farmer Cookbook: The All-American Cookbook Classic 100th Anniversary (page 161) by Marion Cunningham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on January 30, 2026

    Easy to make, as long as you have the time to let it simmer on the stove. The sauce is extremely flavorful, with the tomato and onion well balanced. I did use V8 juice instead of plain tomato juice, which i think added to flavor. A good use of a tough piece of beef.

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