Pot Roast
Yankee Pot Roast
4 to 5 pounds beef roast
1 tablespoon shortening
1/4 cup water
1 medium onion, sliced
1 cup diced rutabaga or turnip
1 cup diced carrots
1 cup diced potatoes
1/4 cup sliced celery with leaves
2 teaspoons dried parsley flakes
salt and pepper to taste
PREPARATION:
In Dutch oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt. Add water and sliced onion. Cover and simmer for 3 to 4 hours. Add remaining ingredients; simmer for 30 minutes more, or until vegetables are done. Remove meat and thicken liquid with flour and water paste To thicken: Stir a few tablespoons of water into a few tablespoons of flour and stir until smooth. Stir hot liquid while adding small amounts of flour paste until thickened as desired. Taste and season Yankee pot roast with salt and pepper to taste.
Pot Roast and Veggies
beef rump roast, about 4 pounds
1 small onion, sliced
2 tablespoons salad oil
2 tablespoons butter or margarine
1 clove garlic, crushed
1 teaspoon dried thyme leaves
1 bay leaf
8 whole black peppercorns
1 teaspoon salt
1 can (10 1/2 ounces) beef broth, undiluted
12 small white onions
6 to 8 carrots, peeled & halved lengthwise
1 teaspoon chopped parsley
3 tablespoons flour
PREPARATION:
beef rump roast, about 4 pounds 1 small onion, sliced 2 tablespoons salad oil 2 tablespoons butter 1 clove garlic, crushed 1 teaspoon dried thyme leaves 1 bay leaf 8 whole black peppercorns 1 teaspoon salt 1 can (10 1/2 ounces) beef broth, undiluted 12 small white onions 8 carrots, pared & halved lengthwise, about 1 teaspoon chopped parsley 3 tablespoons flour In hot oil and butter in a 5-quart Dutch oven or large heavy kettle over medium heat, brown the rump roast with sliced onions, turning, until browned on all sides.
Add garlic, thyme, marjoram, bay leaf, black peppercorns and and salt; cook, stirring, for about 30 seconds.
Add beef broth. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and parsley; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.
To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.
Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.
Barbecued Pot Roast
1 beef pot roast, 4 to 5 pounds
2 tablespoons vegetable oil
salt and pepper
1 cup water
1 can (8 ounces) tomato sauce
2 cups sliced onions
2 cloves garlic, minced
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
dash hot sauce
PREPARATION:
Brown meat on all sides in a Dutch oven or kettle in hot oil. Sprinkle with salt and pepper. Add water, tomato sauce, sliced onion, and minced garlic. Cover and simmer for 2 to 2 1/2 hours. Add remaining ingredients, cover, and continue cooking for 1 1/2 hours longer, or until roast is tender. Check occasionally and add more water if necessary. Remove meat and skim off excess fat.
4 to 5 pounds beef roast
1 tablespoon shortening
1/4 cup water
1 medium onion, sliced
1 cup diced rutabaga or turnip
1 cup diced carrots
1 cup diced potatoes
1/4 cup sliced celery with leaves
2 teaspoons dried parsley flakes
salt and pepper to taste
PREPARATION:
In Dutch oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt. Add water and sliced onion. Cover and simmer for 3 to 4 hours. Add remaining ingredients; simmer for 30 minutes more, or until vegetables are done. Remove meat and thicken liquid with flour and water paste To thicken: Stir a few tablespoons of water into a few tablespoons of flour and stir until smooth. Stir hot liquid while adding small amounts of flour paste until thickened as desired. Taste and season Yankee pot roast with salt and pepper to taste.
Pot Roast and Veggies
beef rump roast, about 4 pounds
1 small onion, sliced
2 tablespoons salad oil
2 tablespoons butter or margarine
1 clove garlic, crushed
1 teaspoon dried thyme leaves
1 bay leaf
8 whole black peppercorns
1 teaspoon salt
1 can (10 1/2 ounces) beef broth, undiluted
12 small white onions
6 to 8 carrots, peeled & halved lengthwise
1 teaspoon chopped parsley
3 tablespoons flour
PREPARATION:
beef rump roast, about 4 pounds 1 small onion, sliced 2 tablespoons salad oil 2 tablespoons butter 1 clove garlic, crushed 1 teaspoon dried thyme leaves 1 bay leaf 8 whole black peppercorns 1 teaspoon salt 1 can (10 1/2 ounces) beef broth, undiluted 12 small white onions 8 carrots, pared & halved lengthwise, about 1 teaspoon chopped parsley 3 tablespoons flour In hot oil and butter in a 5-quart Dutch oven or large heavy kettle over medium heat, brown the rump roast with sliced onions, turning, until browned on all sides.
Add garlic, thyme, marjoram, bay leaf, black peppercorns and and salt; cook, stirring, for about 30 seconds.
Add beef broth. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and parsley; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.
To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.
Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.
Barbecued Pot Roast
1 beef pot roast, 4 to 5 pounds
2 tablespoons vegetable oil
salt and pepper
1 cup water
1 can (8 ounces) tomato sauce
2 cups sliced onions
2 cloves garlic, minced
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
dash hot sauce
PREPARATION:
Brown meat on all sides in a Dutch oven or kettle in hot oil. Sprinkle with salt and pepper. Add water, tomato sauce, sliced onion, and minced garlic. Cover and simmer for 2 to 2 1/2 hours. Add remaining ingredients, cover, and continue cooking for 1 1/2 hours longer, or until roast is tender. Check occasionally and add more water if necessary. Remove meat and skim off excess fat.