Pot Roast De Luxe
From The Chapel Hill cook book, 1935
For gravy, mix butter, sugar, flour, and vinegar. Stir until smooth. Mrs. J. P. Harland.
Presented as published in 1935. 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
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.
POT ROAST DE LUXE Heat in Dutch oven on top of stove 2 tablespoons of fat and in it place 3 lbs. of beef (a piece of rump or top of round), which has been well rubbed with garlic, salt and pepper. Brown meat in hot fat turning until all sides are brown, and re- move to a plate. In above fat, place 2 onions peeled and diced and brown without allowing them to get hard. . To this add chopped celery, parsley, carrots, 2 bay leaves, 2 black peppers and 1 can of tomatoes
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