Ingredients: |
Ingredients: 4-5 pound pot roast, one that is smaller will dry out. Have it trimmed, rolled, and tied.
Large pan for cooking
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoons sugar for browning
onion or a package of Knorr or Mrs. Grass onion soup.
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Directions: |
Directions:Mix 2 tablespoons flour, 2 teaspoons salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar. Pat into the surface of the pot roast. Heat a deep, heavy pan over high heat, greasing it lightly if the beef is very lean. Put meat in pan brown it thoroughly on all sides. Cook with it 3-4 slices of onion. When the meat is dark, rich brown (this may take 30 minutes) put a low rack under it so that it will not stick to the pan. Add 1/2 cup tomato juice or water. Cover, lower the heat, and cook very slowly until the meat is fork tender(3-4 hours). Add a little liquid from time to time as it cooks away, but never have more than 1 inch of liquid.
Put meat on a heated platter to keep warm while you make the gravy. pour liquid into a jar and cool it 10 minutes. You can then take off the fat easily, leaving plenty of clear juice. Add beef broth to make enough gravy for second helpings.
Recipe for making gravy
Spoon off most of the fat in the pan. Add 1/4 cup of boiling water to the pan. Stir and scrape with a blending fork or wooden spoon to loosen the brown glaze. Cook over low heat until well blended. Add water to dilute as much as you like. Taste and add seasoning. |
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