Pot Roast Recipe

From LoveToKnow Recipes



Instructions
  1. Get a 4- or 5-pound piece of rump or round of beef.
  2. If not a solid, well-shaped piece, skewer it closely, and fasten in between the skewered parts small pieces of clean fat or marrow.
  3. Put 2 or 3 tablespoons of beef drippings in the kettle, or fry out slices of the fat, and when very hot, put in the beef and brown it, turning it on all sides so that it will be well and evenly browned.
  4. Add a cup of boiling water, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 tablespoon of vinegar.
  5. Cover the kettle closely and let it simmer three hours, adding water as often as necessary to keep it from burning, and keep about the same quantity in the kettle all the time.
  6. When done, remove the mat to a hot platter, and make a brown gravy of the liquor by stirring in a tablespoon of flour moistened and made smooth with a teaspoon of Worcester or a tablespoon of tomato catsup.
  7. Let it boil up, and serve in a gravy-boat.
  8. Meat cooked in this way can be reheated by putting in the kettle with just water enough to keep it from burning, covering closely, and giving it plenty of time to heat through, taking care that it does not scorch; or it is nice sliced thin and served cold for lunch or supper, with Worcestershire or sauce piquante.

 




Rate this recipe


POPULAR RECIPES
Roast Recipes
Appetizer Recipes
Breakfast Recipes
     Egg and Omelet Recipes
     Pancake Recipes
Bread Recipes
Cooking Tips
Dessert Recipes
     Cake Recipes
     Cookie Recipes
     Pie Recipes
Drinks
Holiday Recipes
Italian Recipes
Main Dish Recipes
     Beef Recipes
     Casserole Recipes
     Chicken Recipes
     Pork Recipes
     Seafood Recipes
Mexican Recipes
Pasta Recipes
Side Dish Recipes
     Rice Recipes
     Salad Recipes
Soup Recipes
Vegetarian Recipes
   See all Recipe Categories
LoveToKnow Tools
More Articles