Pot Roast

Ingredients

• Get a nice 5 lb. roast
• add salt to taste
• add pepper to taste
• Pour over 1 can tomatoes

Method

1. 1

   Wipe off roast with a damp cloth, cut off some suet and try out.

2. 2

   Place roast in pot, sear on all sides, then add salt and pepper.

3. 3

   Cook over a very low gas flame until tender.

4. 4

   Add no water as this method of cooking with lid on pot will make its own gravy.

5. 5

   Lift roast from pot; add flour enough to thicken gravy.

6. 6

   Brown same, then add cold water enough to make sufficient gravy; season to taste.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 81. The excerpt below is the record exactly as published.

POT ROAST. Get a nice 5 lb. roast either rump or a number 7 cut, wipe off with a damp cloth, cut off some suet and try out. Place roast in pot, sear on all sides, (in suet) , then add salt and pepper to taste. Cook over a very low gas flame until tender. Add no water as this method of cooking with lid on pot will make its own gravy. Pour over 1 can tomatoes

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