Pot Roast (Old Style)

Ingredients

• a piece of fresh beef weighing about five or six pounds
• salt
• pepper
• a large lump of butter
• a large spoonful of flour

Method

1. 1

   Wash the beef and place it in a pot with just enough water to cover.

2. 2

   Stew for an hour, then season with salt and pepper.

3. 3

   Continue cooking until tender, adding onion if desired.

4. 4

   Remove the meat, skim the fat from the gravy, dredge the meat with flour, and return to the pot to brown.

5. 5

   Add the skimmed gravy and a little water, boil for 10-15 minutes, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 67. The excerpt below is the record exactly as published.

POT ROAST. (Old Style.) This is an old-fashioned dish, often cooked in our grandmothers’ time. Take a piece of fresh beef weighing about five or six pounds. It must not be too fat. Wash it and put it into a pot with barely sufficient water to cover it. Set it over a slow fire, and after it has stewed an hour salt and pepper it. Then stew it slowly until tender, adding a little onion if liked. Do not replenish the water at the last, but let all nearly boil away. When tender all through take the meat from the pot and pour the gravy in a bowl. Put a large lump of butter in the bottom of the pot, then dredge the piece of meat with flour and return it to the pot to brown, turning it often to prevent its burning. Take the gravy that you have poured from the meat into the bowl and skim off all the fat ; pour this gravy in with the meat and stir in a large spoonful of flour

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