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Smothered Beef or Pot Roast
From The Toronto Cook Book, 1915
Serves 6
Serve hot.
Presented as published in 1915. 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
Sodium251 mg
Potassium1267 mg
Calcium54 mg
Iron8.2 mg
Magnesium76 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
Water305 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 138. The excerpt below is the record exactly as published.
Smothered Beef or Pot Roast Take about five pounds from the middle or face of the rump, the vein or the round; wipe with clean wet cloth, sear all over in a hot frying pan; put in a kettle with one cup water
Cook this with the app: pantry check, scaling, and the assistant.