Pot Roast of Beef

Ingredients

• Weigh meat; wipe with damp cloth.
• Surround with 1 c. boiling water.
• and 1 c. cubed vegetables — carrot, celery, turnip and a little onion.

Method

1. 1

   Weigh meat; wipe with damp cloth.

2. 2

   Sear and brown in hot, greased frying-pan or kettle.

3. 3

   Place in deep kettle on a trivet.

4. 4

   Surround with 1 c. boiling water and 1 c. cubed vegetables.

5. 5

   Cover tightly; cook below boiling point until the meat is tender.

6. 6

   Add hot water as needed; season when partly cooked.

7. 7

   Place on platter; arrange vegetables around roast; serve with Brown Gravy.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 10. The excerpt below is the record exactly as published.

POT ROAST OF BEEF. This method is suitable for tough roasts, such as rump, chuck, round. 1. Weigh meat; wipe with damp cloth. 2. Sear and brown in hot, greased frying-pan or kettle. 3. Place in deep kettle on a trivet. 4. Surround with 1 c. boiling water and 1 c. cubed vegetables — carrot, celery, turnip and a little onion.

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