Pot Roast

Ingredients

• 1 cup water
• a little fat

Method

1. 1

   Brown the roast in a little fat to sear and develop flavor.

2. 2

   Place in a pot or casserole with a closely fitting cover.

3. 3

   Add 1 cup water and cook until tender (two to three hours), adding more water if necessary.

4. 4

   The roast may be cooked either on top of the stove or in the oven.

5. 5

   Vegetables, such as carrots, turnips, or onions, may be added at the beginning of the cooking; tomato juice may be used for the liquid added and potatoes may be added about 30 minutes before the roast is done.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 71. The excerpt below is the record exactly as published.

pot roast, or stew. (3) Pigs' feet are made up largely of muscle and bone. The bony portions are chiefly joints, the cartilage of which can \m gelatinized by long slow cooking. Cook until tender and gela- tinized, then brown with or without batter to develop flavor. METHOD OF DE\'ELOPIXG LABORATORY WORK. Demonstrate or have the women prepare some of the dishes listed below. These are all dishes that can be started and carried home for the use of the family, so it is suggested that materials be furnished the women at cost or that thev bring in the materials and carry the prepared dishes home.. The women should be asked to report upon at least two other dishes prepared at home. USE AND PREPARATION OF FOOD. Ill Some of the dishes should be prepared as a demonstration so that the women may sample the results. In assigning the lesson discuss with the women the best cuts for the different dishes, basing the dis- cussion on the table in Lesson 1. POT KOAST. Brown the roast in a little fat to sear and to develop flavor. Place in a pot or casserole with a closely fitting cover. Add 1 cup water

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