Pot Roasting
This method is suitable for cooking round, rump, chuck or plate of beef. Buy four or five pounds of beef, wipe with a damp cloth. Dredge with flour, sprinkle with salt and pepper. Put two or three tablespoonfuls of fat in a kettle and sear the meat well on all sides. Add about one cupful boiling water, cover tightly and simmer gently. Do not let the water cook entirely away but keep adding a little at a time. Cook until very tender, about three hours. Prepare vegetables, such as potatoes, carrots, or string beans, may be added the last hour cooking. A Dutch oven or covered casserole is excellent for cooking pot roasts.
- 4 pounds beef
- 4 tablespoonfuls flour
- 1 tablespoonful beef drippings
- 2 teaspoonfuls salt
- 1/4 teaspoonful pepper
- 1 onion
- 4 tomatoes
- 2 sweet green peppers
- 1 cupful diced celery
- 1 pint hot water
via Good Housekeeping’s Book of Good Meals
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