I believe circa 1976 pot roast recipe
October 19, 1986
According to my notes, this was the first time I cooked a meal for my family that everyone liked. Everything. It’s not that they’re fussy or weren’t eating what was put before them, but I’m not the only one with opinions, and there were always a half a dozen suggestions of what to try ‘next time’.
Perfect Pot Roast
5 lbs beef rump roast
2 Tbls oil
2 Tbls butter
1 onion, sliced
2 cloves garlic, crushed
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf, crumbled
12 pepper corns
1 can beer (I would be inclined to use a better beer then I probably did then)
2 Tbls beef bouillon crystals (I don’t use this anymore – a little salt and a little more garlic is what I’d do know)
1 Lb carrots
1 lb small onions
3 Tbls flour
1.Brown meat in oil, butter and sliced onion, browning on all sides – about 20-25 minutes
2.To dripping add garlic, thyme, oregano, bay leaf and peppercorns – stir 30 seconds, add beer (bouillon). Bring to a boil, simmer, covered 2½ hours.
3.Add carrots (peeled and quartered) and onions (peeled) simmer covered another 30 minutes or until tender.
4.Remove veggies and remove meat.
5.Strain liquid and put back in the pot.
6.Add 3 Tbls to ¼ cup of cold water (put it into a jar with a lid and give it a good shake) Add this slurry to the drippings.
7.Bring to a boil, reduce heat and simmer 3 minutes till silky.
McCall’s Cooking School , Meat #20.
Great American Recipe Card Pot Roast with Vegatables (15a)
Our Rich Heritage
POT ROAST WITH VEGETABLES
4 to 5 lbs beef rump roast
2 tablsp oil
2 tablsp butter
1 small onion, sliced
1 clove garlic, minced
1 teasp dried thyme leaves
1 teaspoon dried marjoram
1 bay leaf, crumbled
8 whole black peppers
1 teaspoon salt
1 can (10 1/2oz) condensed beef broth, undiluted
12 small white onions
8 carrots, pared and halved (1lb)
1 spring parsley
3 tablsp flour
1. Wipe roast with paper towels. In hot oil and butter
in 5 quart Dutch oven or heavy kettle, over medium heat,
brown roast with sliced onions, turing roast with two wooden spoons,
until brown on all sides. (25 minutes)
2. To drippings, add garlic, thyme, marjoram, bay leaf, black peppers, salt,and cook just
1 minutes, to saute.
3. Add beef broth, Bring to a boiling point, then reduce heat to simmer and cook just below
the boiling point, covered. Turn meat occasionally, so that it will cook evenly. Add veggies
and parsley and simmer, covered, 30 minutes. Or till vegetables are tender.
4. To make Gravy: Transfer meat and vegetable fron Dutch oven
to warm platter for serving. Keep warm, covered loosley with foil.
Into 2 cup measure, strain liquid remaining in Dutch oven.
If necessory, add water to measure 2 cups, return to Dutch oven.
5. Pour 1/4 cup water into measuring cup. Add flour, and mix with fork until smooth.
Stir into liquid in Dutch oven and bring to a boiling, stirring constantly.
Reduce heat; simmer 3 minutes. Taste; add salt if desired. Serves 10