Pot Roast of Beef

Ingredients

• 4- to 6-pound piece of beef
• Salt
• pepper
• flour
• 3 tablespoons beef fat
• 1 cup water

Method

1. 1

   Rub meat with salt, pepper, and flour.

2. 2

   Brown all sides in fat.

3. 3

   Slip low trivet under meat, add water, cover tightly, and simmer until tender (about 3 hours).

4. 4

   Turn occasionally.

5. 5

   If desired, add vegetables last hour of cooking.

6. 6

   For gravy, skim off 2 tablespoons fat, add 2 tablespoons flour, and cook and stir until well blended and slightly browned.

7. 7

   Add 1 cup of meat stock or cold water.

8. 8

   Stir until smooth.

9. 9

   Season with salt, pepper, and chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 113. The excerpt below is the record exactly as published.

POT ROAST OF BEEF 4- to 6-pound piece of beef Salt, pepper, and flour (for suitable cuts, see p. 262) 3 tablespoons beef fat 16 cup wate

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