Pot Roast

Ingredients

• a four or five pound piece of bottom round
• a good sized onion
• a small cup of water
• Season

Method

1. 1

   Brown the sliced onion in a pot with beef suet.

2. 2

   Brown the beef on all sides without piercing it.

3. 3

   Add water, simmer for one hour, then season and cook for an additional ten minutes.

4. 4

   Place in a greased bag, seal, and cook in a hot oven for 1.5 to 2 hours.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 27. The excerpt below is the record exactly as published.

Pot Roast. — While this does not eliminate washing the pot, the juices and flavor of the beef are so con- served that instead of the usual dry pot-roast it is moist and tender and so well worth the trouble. Peel and slice a good sized onion and brown in a round bottomed iron pot with a piece of beef suet. Wash a four or five pound piece of bottom round, place in the pot without any water and brown quickly on all sides, turning it without piercing with a fork. When very brown add a small cup of water, push it back and let simmer for one hour, turning frequently. Season

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