Pot Roast

Ingredients

• a nice thick piece of beef from the lower sirloin or cross rib weighing about 4 pounds
• 4 ounces larding pork
• 2 ounces of butter
• Ys pint of stock
• 1 carrot
• 2 onions
• 1 tablespoonful cornstarch
• Y« cupful water

Method

1. 1

   Season the beef with salt and pepper, tie it into a round shape.

2. 2

   Fry the larding pork in a saucepan until light brown, add butter, then the meat, cooking until brown.

3. 3

   Add stock, carrot, and onions, cover and cook until done (1 hour for rare, 3 hours for well done).

4. 4

   Remove meat, mix cornstarch with water, add to gravy, stir and cook, then strain and serve over the meat.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 157. The excerpt below is the record exactly as published.

Pot roast should either be cooked rare or till well done. Choose a nice thick piece of beef from the lower sirloin or cross rib weighing about 4 pounds, season with salt and pepper, tie it firmly with strings into a round shape. Gut 4 ounces larding pork into small pieces, put them in a saucepan large enough to re- ceive the meat, place the saucepan over the fire and fry till the pork is light brown ; then add 2 ounces of butter, put in the meat, cook and turn till the meat becomes a fine brown color ; then add Ys pint of stock, 1 carrot, and 2 onions, cover and cook till done (about 1 hour for 4 pounds if wanted rare, and 3 hours if well done). If the gravy should boil away add more broth or water, a little at a time. When done take out the meat, remove the fat from the gravy ; mix 1 tablespoonful cornstarch with Y« cupful water

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