Pot Roast

Ingredients

• five pounds beef cut from top of round
• about one-fourth cup fat
• one cup boiling water
• salt, pepper

Method

1. 1

   Wipe beef and put fat in a frying pan.

2. 2

   Shake over fire until fat is rendered.

3. 3

   Rub meat with salt, dredge with flour, and sear in hot fat.

4. 4

   Add boiling water, cover, and cook slowly until tender (4-5 hours), turning occasionally.

5. 5

   Add water as needed.

6. 6

   Season before serving.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 74. The excerpt below is the record exactly as published.

Pot Roast of Beef — Mushroom Sauce Browned Potatoes Parsley Onions Parsnip Fritters Cream Cold Slaw Steamed Snow Balls — Sauce Souffle Coffee — Tea CRFAM OF CARROT SOUP 2 cups chopped carrots. 2 cups scalded milk. 1 small onion sliced. 3^ cup hot cream. 2 sprays parsley. 34 cup butter. 34 cup washed rice. 2 tablespoons flour. 2 cups water. Salt, pepper. Process: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Saute onion a delicate brown in butter, add flour and stir to a paste. Add carrot m" dure to milk and pour slowly over flour paste, stirriag constantly; heat to boiling point and add cream. Strain into hot soup tureer^ and sprinkle with finely chopped parsley. POT ROAST Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water

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