Americandinner
Pot Roast
From Anson County cook book, 1928
— Mrs. Rosalind A. Redfearn.
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4589Calories
475 gProtein
38 gCarbs
267 gFat
Full nutrition (33 nutrients)
Calories4589 kcal
Protein475 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat267 g
Saturated Fat102 g
Monounsaturated Fat115 g
Polyunsaturated Fat14 g
Cholesterol1599 mg
Sodium1157 mg
Potassium3875 mg
Calcium264 mg
Iron55 mg
Magnesium324 mg
Phosphorus2918 mg
Zinc78 mg
Copper1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.7 mg
Vitamin K27 mcg
Vitamin B66.3 mg
Vitamin B1228 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)3 mg
Niacin (B3)89 mg
Folate209 mcg
Choline1826 mg
Caffeine0 mg
Water1419 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 9. The excerpt below is the record exactly as published.
POT ROAST Select a four to five pound round, rump, or chuck beef. Wash and wipe with dry cloth. Rub well with flour to which salt and pepper have been added. If there is a piece of fat with the beef, fry it out in the bottom of the pot (an iron pot is best). If there is no fat, put in three tablespoons of lard or other fat, and sear the meat on all sides. Add one cup of boiling water, cover tightly and simmer gently. Do not let the water cook entirely away, but keep adding a little at the time. Cook until meat is tender, from two to three hours at the least, remove meat from pot and sprinkle a little more flour and add enough water to make gravy; usually a half cup of water is sufficient.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.