|
Pot Roast
| 3-4 |
lbs. Chuck, Round, Rump or Brisket |
| - |
Flour |
| 3 |
tbs. Fat, Preferably from Salt Pork |
| 1 |
c.
sliced Carrots |
| 1 |
c.
sliced Onions |
| 1 |
c.
chopped Celery |
| 1 |
c.
sliced Turnips |
DIRECTIONS
If the meat is not in a solid piece, skewer or tie it into
shape, wipe it with a damp cloth and roll it in flour. Heat the
fat in a frying pan or Dutch oven. Put in the meat and brown on
all sides. If the frying pan is used, transfer the meat, after
it is brown, to a kettle deep enough to hold the beef and
vegetables when the cover is on. Cover tightly and let simmer
slowly for from four to five hours, turning twice. Add the
vegetables at the end of four hours' cooking. After removing the
meat and vegetables, thicken the gravy by adding one to two
tablespoons of flour mixed with cold water for each cup of
broth. |
