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New England Pot Roast
Ingredients
¼ C all-purpose
flour
1 T
plus 2 tsp salt
1¼
tsp pepper
4 lb
beef chuck pot roast
2 T
shortening
1 C
water
8
small potatoes, pared
and halved
8
medium carrots, halved
crosswise & lengthwise
8 small
onions, quartered
½ tsp
salt
GRAVY
(see below)
Directions - Roast
Stir
together flour, salt, and pepper, and rub mixture on meat thoroughly.
Melt
shortening in large skillet or Dutch oven; brown meat over medium heat, about
15 minutes
Reduce
heat; add water; cover tightly and simmer on top of range or in 325-degree oven
for 4 hours or until meat is tender
About 1
hour before end of cooking time, add vegetables and ½ tsp salt
Directions – Gravy
Pout drippings (fat and juices)
into a bowl, leaving brown particles in pan
Let fat rise to top of drippings;
skim off fat, reserving ¼ C
Place reserved fat in pan
Blend in ¼ C all-purpose flour
Cook over low heat, stirring
until mixture is smooth and bubbly
Remove from heat
Measure meat juice
Add water to measure 2 C liquid
and stir into flour mixture
Heat to boiling, stirring
constantly
Boil and stir 1 minute
Season with salt and pepper
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