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Pot Roast Recipe

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This recipe for Pot Roast, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Kruse Kelly
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lbs. roast (chuck, shoulder)
Flour, salt, pepper
2-3 Tbsp. Crisco
3 peeled onions
Potatoes, peeled and quartered
Carrots, peeled

Directions:
Directions:
Preheat oven to 400. Wipe meat with damp paper towel. Salt, pepper and flour both sides. Put in oven, uncovered. (If roast has no visible fat, put 1 tablespoon Crisco in bottom of roaster). After meat has browned (about 30 min or so) put another 2 tablespoons Crisco on top of meat, cover roaster and reduce oven heat to 350. When you can see fat in bottom of pan, add about 3 peeled onions. If roast is thick (boneless chuck), it will take about 2 1/2-3 hrs to cook. If it is long and thin (shoulder) it will take about 2 1/2 hrs.
Check with fork. when it feels like the meat is getting easier to stick, add the potatoes and carrots.

To make gravy: Sprinkle flour in fat in bottom of roaster and stir with fork until flour melts into the fat. Add water slowly and stir until lump free and gravy is thickened.

Personal Notes:
Personal Notes:
This is exactly how Mother wrote out the recipe for Aunt Martha (who hated to cook).

 

 

 

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