Pot Roast Of Beef
By: Anonymous
Published: Monday, December 14, 2009 - 2:38am

Preparation

1 The usual cuts for a pot roast are chuck, shoulder, rump or round. The piece should weigh 4 or 5 pounds (a smaller piece is apt to dry out too much). The pan for pot roasting should be a deep, heavy one with a tight cover. Mix: 2 tsp. salt 1/4 tsp. pepper 1/2 tsp. sugar to help browning 2 Pat into the surface of 4 or 5 pound piece of beef. Heat a deep, heavy pan over high heat, greasing it lightly if the beef is very lean. Put in the meat and brown it thoroughly on all sides. Cook with the meat 1 or 2 slices of onion or add 1 package of onion soup mix with the liquid. When the meat is a dark, rich brown (this may take 30 minutes or longer), put a low rack under it so that it will not stick. Add 1/2 cup water or tomato juice. Put on the cover, lower the heat and cook very slowly until the meat is fork tender, 3-4 hours. Add a little liquid from time to time as it cooks away, but never have the liquid more than 1 inch deep. Put the meat on a 
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Yield:




1.0 servings





Added:

    Monday, December 14, 2009 - 2:38am  


Creator: 

Anonymous 










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