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

Sunday Roast Recipe

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This recipe for Sunday Roast is from Grandma's Kitchen, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Roast
Potatoes
Carrots
3-4 tbsp oil
water
flour
seasonings to taste
whole onion

Directions:
Directions:
Wash and dry roast. Season to taste. I use salt, season salt, granulated garlic, and pepper. Dreg with flour all sides. Brown on both in hot skillet with oil. When browned remove to roaster with a rack in bottom to keep it from sticking. Add about 1 cups of water to skillet and scrape up any flour that has stuck. Pour over roast. Add water to come up on the roast about 1". Peel potatoes and carrots (or talk grandpa or someone else into doing it for you!). Put potatoes (cut bigger ones in half) and carrots in roaster around roast. Add a whole onion. Cook at 350 for about 3-4 hours.

Put in before you go to Sunday school, and it will be ready when you come in from church!

Remove potatoes and carrots to bowl. Take roast and let rest 10 minutes before cutting.
Take 2 - 3 cups of juices from roast pan and put in saucepan over medium heat. In a bowl - or I use a throw away cup- put 3/4 cold water and add 2-3 tbsp flour and stir until smooth. When juices are boiling, add flour mixture a little at a time. Stirring constantly with a wire whisk until thickened lie you want. Taste to see if you to add salt.

 

 

 

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