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The Catskills Pot Roast Recipe

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This recipe for The Catskills Pot Roast is from A Girlfriends Cookbook, 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:  
4-4 1/2 lbs. crossrib or rump roast of beef
2T. oil
1tsp. salt
1/4 tsp. pepper
1 beef bouillon cube
1c. water
1/4c. ketchup
1T. Worcestershire sauce
1T. (or more, to taste) minced onion
1 tsp. caraway seeds
2T. flour
1-4oz. can mushrooms, drained (optional)
Directions:
Directions:
Brown meat on all sides in hot oil in Dutch oven. This should take about 15 min. Pour off all but 2T. fat.
Add salt and pepper; add bouillon cube, water, ketchup, Worcestershire, onion and caraway seeds. Simmer, covered until tender, about 2 1/2 hours, adding a bit of water if necessary.
Remove meat, skim off all fat, stir in about 2T. flour. Cook, stirring until thickened.
Note: add 4oz. can drained mushrooms at this point, if desired.

 

 

 

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