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Pot Roast Recipe

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This recipe for Pot Roast, by , is from In the Kitchen with Grandma, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
"Grandma" Rosemary Kaeser
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb. boneless rump roast
1/2 cup onion, chopped
1/2 cup celery, chopped
bay leaf
salt and pepper
12-14 oz. can tomato juice
SeasonAll

Directions:
Directions:
Preheat oven to 300...Brown roast on all sides in a greased skillet. (I use a iron dutch oven and start in a cold skillet.) When the roast gets real hot, turn to medium heat.Brown all 4 sides...turn off heat and leave on burner.

While browning roast, chop the onion and celery.Spread celery and onion on and around roast. Put in a nice sized bay leaf, cut in two. This bay leaf must be removed before making gravy. Add salt and pepper. Pour tomato juice over all. Put on lid and put in preheated oven. Cook until done. Usually cook about 2 hours before checking for doneness.

Take out iron skillet and put on top of stove on burner. Take out the roast and bay leaf. Turn to medium heat. Add about 1 1/2 cups water to skillet.

Make a paste of flour and water(about 1/4 c flour to 3/4 c. water). Pour in paste slowly, straining it as you pour,stirring constantly until as thick as you want it. May need extra salt and pepper. Add Season All.

Personal Notes:
Personal Notes:
I usually cook the roast about 1-2 pm and let sit in oven until time to finish dinner around 6 pm...

 

 

 

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