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Savory Pot Roast in Deep Juice Recipe

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This recipe for Savory Pot Roast in Deep Juice, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Sunday, July 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can consommé
Good-sized chuck roast
Bottle of horseradish
1/4 c. tomato paste
4 or 5 small onions, split or cut
2 thin slices lemon
Seasoned flour
1 tsp. brown sugar
1 bay leaf
1/2 tsp. thyme
1/2 tsp. celery salt, optional

Directions:
Directions:
Roll roast in seasoned salt. Brown, fatty side first, in pot. Remove roast and cover it as thickly as possible with most or all or a bottle of horseradish. Return roast to pot, add consommé and tomato paste, then add onions and all other ingredients. Simmer 3 1/2 to 4 hours or until roast is tender. Serve with potatoes or rice to use the delicious juice.

Personal Notes:
Personal Notes:
This is ideal as a dinner for guests whose time of arrival you aren't sure of. It can simmer for hours without harm -- just check from time to time to make sure there's plenty of juice left. Add half a can more of consommé or a little water or red wine (or all three, with just a little more tomato paste) if extra liquid is needed.

 

 

 

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