Pot Roast

Ingredients

• a very little drippings
• an onion chopped
• water that has boiled, to half the height of the meat
• salt
• pepper

Method

1. 1

   Put drippings in an iron kettle.

2. 2

   When hot, lay the beef in.

3. 3

   Add the chopped onion fried till brown in butter; pour in boiled water to half the height of the meat.

4. 4

   Add salt and pepper, and cover tightly.

5. 5

   Thicken the gravy and simmer for two to three hours, according to weight.

6. 6

   When done, take up the meat and pour the gravy over it before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 88. The excerpt below is the record exactly as published.

POT ROAST. Put a very little drippings in an iron kettle. When hot, lay the beef in. Add an onion chopped and fried till brown in butter; pour in water that has boiled, to half the height of the meat. Add salt and pepper

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