Difference between revisions of "Pot Roast"
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== Description == | == Description == | ||
The secret of tender pot roasts lies in keeping the heat below the boil. Violent boiling toughens meat fibers. Cooking ahead allows you to chill the meat and remove the fat on the surface; chilled meat is also easy to slice. | The secret of tender pot roasts lies in keeping the heat below the boil. Violent boiling toughens meat fibers. Cooking ahead allows you to chill the meat and remove the fat on the surface; chilled meat is also easy to slice. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
* Source: ''The Fannie Farmer Cookbook'' by Marion Cunningham | * Source: ''The Fannie Farmer Cookbook'' by Marion Cunningham | ||
* Serves 8 to 10 | * Serves 8 to 10 | ||
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* ¼ – ½ tsp [[tabasco]] | * ¼ – ½ tsp [[tabasco]] | ||
| − | == | + | == Procedures == |
# Combine the flour, salt, and pepper. | # Combine the flour, salt, and pepper. | ||
# Rub it all over the roast. | # Rub it all over the roast. | ||
| Line 28: | Line 28: | ||
[[Category:Beef round Recipes]] | [[Category:Beef round Recipes]] | ||
[[Category:Beef chuck and blade Recipes]] | [[Category:Beef chuck and blade Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Tomato juice Recipes]] | [[Category:Tomato juice Recipes]] | ||
Latest revision as of 16:25, 11 July 2012
Description
The secret of tender pot roasts lies in keeping the heat below the boil. Violent boiling toughens meat fibers. Cooking ahead allows you to chill the meat and remove the fat on the surface; chilled meat is also easy to slice. From "Catsrecipes Y-Group"[1]
- Source: The Fannie Farmer Cookbook by Marion Cunningham
- Serves 8 to 10
Ingredients
- 2 tbsp flour
- 1½ tsp salt
- ½ tsp freshly ground pepper
- 4 – 5 lbs boneless chuck or rump roast
- 3 tbsp shortening or vegetable oil
- 1 onion, sliced
- 2 tsp thyme, crumbled
- 1 cup tomato juice
- ¼ – ½ tsp tabasco
Procedures
- Combine the flour, salt, and pepper.
- Rub it all over the roast.
- Melt the shortening in a heavy casserole with a lid or in a dutch oven.
- When the shortening is hot, add the roast and brown it to a deep rich color on all sides.
- Lower the heat and add the onion, thyme, tomato juice, and tabasco.
- Cover and simmer for 3 to 3½ hours, turning once or twice during the cooking.
- When fork-tender, cool.
- Remove the fat, slice the meat, and reheat in the degreased sauce, or skim off the fat, reheat, and bring to the table to carve.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
