Savory Pot Roast

Ingredients

• 3 lbs. rolled rump or chuck pot roast
• 1/3 cup grape jelly
• 2 large onions, cut in-to l/4 in* slices
• 6 whole black peppers
• 2 bay leaves, crushed
• 2 teaspoons salt
• 1/2 teaspoon each allspice and ginger
• 1/4 teaspoon pepper
• 1/3 cup vinegar
• 1/4 cup- wa ter
• 1 teaspoon kitchen bouq.uet

Method

1. 1

   Trim excess fat from meat and fry the fat lightly in pressure pan.

2. 2

   Brown meat slowly on all sides in the hot fat.

3. 3

   Allow 10-20 min for browning.

4. 4

   Spread with grape jelly; top with onion slices and sprinkle with seasonings.

5. 5

   Combine vinegar, water, and kitchen bouquet; pour over meat.

6. 6

   Cook at 15 lbs. pressure for 40-45 mins.

7. 7

   Allow pressure to go down normally.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

1/4 teaspoon pepper 1/2 cup catsup 1 20 oz. cm condensed tonato soup 2 teaspoons Uorcuster shire sauce (optional) - V/hon bubbling hot, acLd 1 cup cubed cheddar cheese Stir until cheese is nelted. Then pour over drained spaghetti. Toss lightly until v;ell nixed. Serves 8-10. Mrs. C. H. Baucon MEAT LOAJ CHEOIiS 1 lb. ground beef 1 cup cooked rice 1 snail onion chopped 1 snail green pepper chopped 1 Koo 2 Can tonatoes Butter, salt, pepper, and garlic salt Mix together in Pyrex dish beef, rice, onion, pepper, ajid seasonings. Pour tonatoes over the mixture. Dot v;ith butter ajid bake in moderate 350^ oven for 1 hr. This, with a green salad and dessert, makes a one-dish meaJL. Betsy Shaban SiKlGEITCY "QJJICE: DIirxTER" CilSSBROLS FOR 4 17 2 cans Franco-/xncriccin spaghetti in choose sauce l/2 can condensed cropjn of nushroon soup 1 whole canned chicken (wt. 3 Ihs. cooked) 1/4 Iho crated American cheese 1/4 cup sherry (optional) Voxn 1/2 cm condensed nushroon soup mth l/2 can of nilk or nilk and chicken "broth, Add sherry if desired. Cut up chicken into this. In a sepnxate pan warn 2 cans spp^hetti in cheese sauce. Add a little grated cheese to this. - Arrnngo casserole with layer of spaghetti rnd then a layer of chicken on top. SprinlcLe top v/ith grated cheese. Heat in slow oven 20 nin* or until rea.dy to serve. This goes well mth a. srlad axid "buttered French "bread. Mrs. ite Schiohel i^isxiCiiiT .HOMiirr \nm sausage 1 lb. pure pork sausage 1 cup grated cheese 2 cups honiny (cooked or 1 loxgc onion diced cnnned) 1 green popi>er diced 1/3 cup cornflakes l/3 cup water 2 teaspoons nrJ'gco'ine 1 teaspoonj^srlt, pepper raid chili xDOwder each. Grease casserole, place 1/3 honiny in hotton, cover with onions aaid green peppers, which have "been nixed with seasonint-^s ojid sausage. Sprinkle with cheese. Continue to oltcniatQ Iryers. Top off \Ath renain- ing cheese nixed iidth cornflakes, v/ater '>nd aargarine. Bake in 375? oven for 45 nin. Serves 6. This recipe cano fron the Piggly 'iggly Cooking School. It goes well mth £i)ple sauce and stexired tonatbes. Hattie Mae Shackleford SAVOET POir ROAST (Modern Version of SauerlDraten) 3 lbs. rolled rump or chuck pot roast 1/3 cup grape jelly 2 large onions, cut in-t^o l/4 in* slices 6 whole black peppers 2 bay leaves, crushed 2 teaspoons salt 1/2 teaspoon each allspice and ginger 1/4 teaspoon pepper 1/3 cup vinegar 1/4 cup- wa ter 1 teaspoon kitchen bouq.uet

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