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Pot Roast of Beef
From Scientific cooking with scientific methods, 1911
Serves 6
Good served warm or cold.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
571Calories
82 gProtein
0 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein82 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol249 mg
Sodium253 mg
Potassium1267 mg
Calcium56 mg
Iron8.2 mg
Magnesium77 mg
Phosphorus779 mg
Zinc20 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0.7 mg
Vitamin K5.3 mcg
Vitamin B62.1 mg
Vitamin B129.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate19 mcg
Choline232 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 43. The excerpt below is the record exactly as published.
Pot Roast of Beef. Five or six pounds from the round of beef. Place some pieces of suet in bottom of deep pot, and try out the fat. Wipe off the beef and brown the roast on all sides. When nicely browned add three cups of hot water and place on stove where it will cook slowly. Sprinkle with salt
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