"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Our Favorite Pot Roast Recipe

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This recipe for Our Favorite Pot Roast, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Warns Tomell (1929-2000)
Added: Tuesday, September 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4# lean beef pot roast
4 T. oil
1/4 tsp. marjoram
1/2 tsp. thyme
1 bay leaf
1/2 tsp. pepper
2 T. minced onion
3 T. minced parsley
1 T. vinegar
1-1/2 tsp. salt
3 T. flour

Directions:
Directions:
Put the meat in a deep bowl. Combine oil, herbs and seasonings, onion and parsley and spread over meat. Cover tightly and refrigerate overnight.
About 3 hours before dinner pour off the oil into a heavy Dutch oven and heat. Dredge the roast with the flour on all sides and brown in the hot oil.
Add the vinegar, salt and 1/4 C. water. Simmer for 2 hours adding more water if necessary.
Make gravy from drippings and serve over mashed potatoes or hot buttered noodles.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes to prepare plus standing and baking times.
Personal Notes:
Personal Notes:
Marian liked to put this in the oven before going to Worship Service on Sunday mornings. It was ready to go when they got home.

 

 

 

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