Beef Pot Roast

Ingredients

• 2 tablespoons thinly sliced onion
• Put in meat
• Add 2 cups boiling water
• pared and quartered potatoes
• small whole carrots scraped and peeled
• parboiled little onions

Method

1. 1

   Fry onion until yellow but not brown.

2. 2

   Dredge meat with flour, season with salt and pepper, sear on both sides until brown.

3. 3

   Add boiling water, cover, and cook slowly for 2.5 hours, adding water if it boils away.

4. 4

   Half an hour before serving, add vegetables and cook until tender.

5. 5

   Serve meat surrounded by vegetables.

6. 6

   Thicken gravy with flour mixed with cold water.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 41. The excerpt below is the record exactly as published.

2 tablespoons thinly sliced onion until yellow but not brown. Put in meat, dredge with flour, season with salt and pepper, sear on both sides until brown. Add 2 cups boiling water; cover closely and cook slowly 2% hours, adding water if it boils away. Half an hour before serving surround with pared and quartered potatoes, small whole carrots scraped and peeled and parboiled little onions

Cook this with the app: pantry check, scaling, and the assistant.