POP’S POT ROAST
POP’S POT ROAST
Ingredients
- 3 lb. chuck roast
- 4 Tbsp. melted suet
- 1 Tbsp. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 c. water
- 1 chicken bouillon cube
- 1 med. onion, sliced
- 10 peppercorns
- 2 sm. bay leaves
- GRAVY:
- 2 cups meat broth/water
- 2 Tbsp. flour
- 1 Tbsp. cornstarch
- 1/4 c. cold water
- 1 chicken bouillion cube, if needed
Instructions
- Trim off fat and render in heavy skillet. Rub salt and pepper into the meat. Sprinkle lightly with flour and brown heavily in the grease. Place in roaster. Cover top of meat with onion slices. Crumble a bouillon cube over the meat. Add peppercorns and bay leaves. Add 1 cup or more water at side of the meat. (A richer meat broth can be made by using 1 can of chicken broth instead of water.) Roast slowly in 325 degree oven until well done (about 2-3 hours). Add water if needed. Remove meat to another open pan while you are making the gravy. It will brown a bit.
- GRAVY:
- Add to meat broth enough water to make 2 cups of liquid. Mix 2 tablespoons of flour and 1 tablespoon of cornstarch in 1/4 cup cold water. Add this slowly to liquid until you reach desired thickness. Season to taste. Add a chicken bouillon cube for more flavor, if needed.
Notes
L.J. Larson
3.5.3226