Beef Pot Roast

Ingredients

• 3 lbs. of beef (rump or shoulder clod)
• 1 C. tomatoes
• 1 large, onion
• 1 rounding t. salt

Method

1. 1

   Wipe meat with wet cloth.

2. 2

   Heat kettle very hot.

3. 3

   Melt some of the fat and sear the meat on all sides.

4. 4

   Slice the onion in the bottom of the kettle, place the meat on the onion and pour the tomato over the meat.

5. 5

   Cover the kettle closely and place on the back of the stove where the meat will cook slowly for two and one-half hours.

6. 6

   Add salt when meat has been cooking one hour.

7. 7

   When the meat is done remove to a hot platter.

8. 8

   Add a small amount of water to the broth in the kettle.

9. 9

   Make a smooth thickening of flour and water and add to the broth.

10. 10

    Boil two or three minutes, stirring constantly.

11. 11

    Strain gravy to remove bits of onion and tomato.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 34. The excerpt below is the record exactly as published.

Beef Pot Roast. 3 lbs. of beef (rump or shoulder clod). 1 C. tomatoes 1 large, onion 1 rounding t. salt

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