"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pot Roast, by Kathy Clausing, is from The Clausing Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lb. chuck roast or round bone pot roast 2 TB. butter Lawry's Seasoned Salt 1 c. water
Preheat oven to 325º. Preheat electric frying pan to 400º. Sprinkle Lawrys on one side of meat and smear with soft butter. Put in electric frying pan, butter side down. Sprinkle other side of meat and butter. After a few minutes turn meat and let brown for a few minutes. Remove from frying pan and put in roasting pan, with 1 c. water (swish the water in the frying pan to get the good brown stuff first). Bake for 3-4 hours. Remove from oven and let stand 15 minutes. Pull meat apart and remove any fat. Place meat back in clean electric frying pan on 250º, make gravy in roasting pan and pour some over meat in the frying pan...can simmer until ready to eat.
This may sound like work but it really makes it much easier when it is time to serve the meal. I can have the meat all set and let it simmer while I finish up the rest. Especially nice when you're having a big crowd. Be sure and check that enough liquid is always in both pans, you don't want to dry it out!
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