Skillet Pot Roast with Vegetables
My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.
Yield
6 servingsPrep
15 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef roast, pot roast
up to 4 pounds |
* |
| 2 | tablespoons |
lard
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | x |
onion salt
|
* |
| ½ | cup |
water
|
|
| 1 | pound |
new potatoes
small with skin on |
|
| ½ | pounds |
carrots
2 per person |
|
| ¾ | pound |
green beans
|
|
| 1 | x |
zucchini
or other summer squash, one small per person |
*
|
| ½ | pounds |
white onion
small |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef roast, pot roast
up to 4 pounds |
* |
| 3E+1 | ml |
lard
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | x |
onion salt
|
* |
| 118 | ml |
water
|
|
| 453.6 | g |
new potatoes
small with skin on |
|
| 226.8 | g |
carrots
2 per person |
|
| 340.2 | g |
green beans
|
|
| 1 | x |
zucchini
or other summer squash, one small per person |
*
|
| 226.8 | g |
white onion
small |
*
|
Directions
In a deep 12-inch skillet brown meat on all sides in hot fat.
Sprinkle with salt, pepper, and onion salt.
Add water, cover tightly, and simmer about 2½ hours, adding more water if necessary.
Add potatoes and carrots, 2 of each per serving.
Cook for 30 minutes.
Add green beans, squash, and those cute mini onions.
Cover; simmer about 30 minutes.
Some meat will be left over for another meal.
