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Pot Roast Recipe

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This recipe for Pot Roast is from The Lackner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs. butter
4/lbs. beef rump roast
1 tsp. salt
½ tsp. pepper
2 boullion cubes dissolved in
2 cups boiling water
2-3 onions sliced thin
2 bay leaves
12 whole allspice
6 whole black peppercorns
2 tbs. vinegar
2 tbs. brandy
2 tbs. molasses (optional)
1 tbs. sugar
5 tbs. flour
1 cup light cream
Directions:
Directions:
In hot butter in Dutch oven brown beef on all sides, about 15 to 20 minutes.

Add boullion,water, onions, bay leaves, allspice, peppercorns, vinegar, sugar; simmer, covered 3 hours or until beef is fork tender. Remove to heated platter, keep warm.

Strain liquid in Dutch oven, spoon off fat into skillet; reserve 2 cups liquid. Into fat stir flour, cook until thickened. Season with salt and pepper if necessary.

Slice beef. Pass gravy separately.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
4 hrs.
Personal Notes:
Personal Notes:
I got this recipe from Martha Siegmund, an old family friend and fabulous cook.

 

 

 

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