Pot Roast
Ingredients
- 5 pound chuck
- 1 cup finely cut onions
- 2 cup finely cut carrots
- 1 cup finely cut celery
Directions
- Pat uses a ‘dutch oven’ to cook the pot roast.
- It has a finely machined lid which fits so tightly that no steam can escape or air get in.
- Get the oven or pan very hot.
- Put in the roast and sear it on all sides.
- Put in about three or four cups of carrots, onions and celery, all finely chopped.
- Cook over a very slow fire, for six hours or so.
- By this time there is a quart or so of liquid in the oven— juice from the meat and vegetables.
- Stir in four tablespoonfuls of flour to make thick gravy.
- Add horse-radish and serve.
Other Information
Author: Pat O'Malley
Contributor: Carolyn Van Wyck, Photoplay Magazine
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: chuck, onion, carrot, celery
Equipment: measuring cups, knife, stove
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