Pot Roast (Beef or Pork)

Ingredients

• a piece of beef or pork
• some drippings
• 1 cup boiling water
• salt and pepper to taste
• 2 or 3 bay leaves
• some onions

Method

1. 1

   Brown the meat in hot drippings, add browned onions, water, salt, pepper, and bay leaves.

2. 2

   Cover and simmer until tender, adding water as needed.

3. 3

   Serve with gravy.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 102. The excerpt below is the record exactly as published.

Pot Roast (Beef or Pork) Top or bottom round, or a piece of the chuck is nice for a pot roast of beef. The pot should be no larger than necessary to accommodate the meat, and an iron pot is best. Put some drippings in the pot, and let get very hot. Trim the meat, wipe it clean with a dry towel, and then put it in the sizzling hot drippings, and turn until browned all over. Meanwhile fry some onions brown in a little drippings in a separate pan, and when the meat in the pot is well browned, add the browned onions, % or 1 cup boiling water, salt and pepper to taste, and 2 or 3 bay leaves

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