Pot Roast

Ingredients

• the meat, previously seared
• on a bed of vegetables
• a very little water is added

Method

1. 1

   Place seared meat on a bed of vegetables in a kettle.

2. 2

   Add just enough water to keep the vegetables from burning.

3. 3

   Cook closely covered on the stove.

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 35. The excerpt below is the record exactly as published.

Pot Roast This method of cooking meat is similar to braising, and is employed in the absence of a regular braising pan. The meat, previously seared, is placed on a bed of vege- tables in an ordinary kettle; a very little water is added

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