Pot Roast

Ingredients

• Get a 3 lb. piece of beef
• dredge with flour
• Add boiling water about two-thirds of the way up the roast
• 1 c. each of diced carrots
• 1 c. each of diced turnips
• 1 c. each of diced potatoes
• 1 c. each of diced onions
• 1 tsp. salt
• 1 tbsp. butter
• 1 tbsp. flour
• 1 c. of the liquid strained from the roast

Method

1. 1

   Clean the beef, season, dredge with flour, and brown well on all sides in a hot greased frying-pan.

2. 2

   Place meat in a pail with an inverted saucer underneath.

3. 3

   Add boiling water two-thirds up the roast, cover tightly, and simmer for 20 minutes.

4. 4

   Add diced vegetables and salt, bring to a boil, then place in fireless cooker for 5 to 6 hours.

5. 5

   Remove meat to a hot platter, surround with vegetables, and make gravy with butter, flour, and strained liquid from the roast.

6. 6

   Serve with meat and vegetables.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 114. The excerpt below is the record exactly as published.

Pot Roast. Get a 3 lb. piece of beef, cut from the neck or shoulder, clean it, season, dredge with flour and brown weU on all sides (in a hot greased fr)dng- pan). Put meat in a paU with an inverted saucer or something else under it to keep it from sticking. Add boiling water about two-thirds of the way up the roast, cover tightly, and let simmer 20 m. Then add i c. each of diced carrots, turnips, potatoes, and onions, and 1 tsp. salt. Let it come to a boil and then place in fireless cooker for 5 or 6 hrs. Remove meat to a hot platter, surround with vegetables and then make a gravy of 1 tbsp. butter, 1 tbsp. flour and Ic. of the liquid strained from the roast

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