Pot Roast of Beef

Ingredients

• a solid piece of the shoulder, without bone, weighing 4 to 5 lb
• 1 tablespoon Crisco or butter
• as many small onions, cut up carrots and turnips as desired
• enough cold water to cover the meat
• 1/4 cup flour
• 2 cups of gravy in the pot after the surface fat is poured off

Method

1. 1

   Wipe the piece, season with salt and pepper, dust it thoroughly with flour and brown it quickly in a very hot frying pan.

2. 2

   Place in a pot with onions, carrots, and turnips, and fill with cold water to cover.

3. 3

   Cover the pot and cook over a slow fire for 4 hours.

4. 4

   Place meat on a platter with vegetables.

5. 5

   Pour off fat from the gravy and thicken with flour mixed with cold water.

6. 6

   Pour over the meat and vegetables when hot.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 19. The excerpt below is the record exactly as published.

Pot Roast of Beef. A pot roast is usually made from a solid piece of the shoulder, without bone, weighing 4 to 5 lb. Wipe the piece, season with salt and pepper, dust it thoroughly with flour and brown it quickly in a very hot frying pan in which is 1 tablespoon Crisco or butter. When brown place in a pot with as many small onions, cut up carrots and turnips as desired, and fill kettle with enough cold water to cover the meat. Then cover the pot closely and cook over a slow fire for 4 hr. When cooked place meat on a platter with the vegetables around it. Pour the fat off the gravy remaining in the kettle and thicken with flour which has been mixed to the consistency of paste with cold water, allowing *4 cup flour to each 2 cups of gravy in the pot after the surface fat is poured off

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