"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sylvia's Pot Roast Recipe

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This recipe for Sylvia's Pot Roast, by , is from Cater Cook'n, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sylvia Cater Aud Polulak
Added: Sunday, November 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
21/2 - 3 lb english cut or chuck roast, potatoes, celery, onions, carrots, kitchen bouquet, salt & pepper.

Directions:
Directions:
Dredge roast with flour, garlic salt, salt & pepper.
Brown both sides in butter in roasting pan. I use my copper clad Guardian Seervice roaster on top of the stove. This cooks the meat with steam. Look for one at garage sales. Place onions, potatoes [quartered], carrots, celery around the meat. Salt & pepper the vegetables and cover with 1/2 c. water. Simmer 21/2-3 hours,or until meat is tender.Remove meat and vegetables and cover on platter. Make gravy.
Add 2 cups water to drippings and bring to a boil. Mix 2 T flour in a jar 1/2 full of water, put the lid on and shake until blended. Slowly add it to the drippings to thicken. Stir continually so it won't lump. Stir and simmer, adding water for the consistency you want. Add a dash of Kitchen Bouquet to make it brown. Enjoy!

Personal Notes:
Personal Notes:
Family Memories from Susan Aud Sonders: Even now, as adults, my siblings and I get excited when my mom announces that she will be preparing her "fall off the bones" pot roast or her fried chicken dinner. They were not only special Sunday dinners after church but were also made especially for us on our birthday's when requested.

 

 

 

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