Pot Roast

Ingredients

• 5 pounds of lean rump roast
• 2 tablespoons of butter
• 1 onion sliced
• salt
• pepper
• 1 heaping teaspoon of flour

Method

1. 1

   Wash roast well.

2. 2

   In kettle, heat butter and onion until brown, then put in the roast; sprinkle with salt and pepper.

3. 3

   Cook about 3 hours, keeping it well covered.

4. 4

   After beef is seared, turn on the other side; when done, remove beef and thicken gravy with flour.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 34. The excerpt below is the record exactly as published.

Pot Roast. Take 5 pounds of lean rump roast, wash well. Have 2 table- spoons of butter and 1 onion sliced in kettle, stir until brown, then put in the roast ; sprinkle with^salt and pepper. Cook about 3 hours ; keep it well covered. After beef is seared, turn on other side ; when doniB remove beef and thicken gravy with 1 heaping teaspoon of flour. Stuffed Beef Steak. Beat steak well, then make a dressing with 1 cup of bread crumbs, % teaspoon mace, 1 teaspoon cloves, pepper and salt; mix well and spread over the steak. Roll the steak and tie at each end and in the center; put in a pan, add enough water to prevent burning, also 1 heaping tablespoon of butter

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