Pot Roast
Ingredients
Directions
Prepare the beef
Select a 4-pound piece of the shoulder, rump, or round of beef, leaving suet with it for the fat in browning.
Place in kettle with oiling water, enough to nearly cover.
Remove scum as it comes to a boil.
Boil rapidly for three minutes to harden the outer fibre and retain juices.
Simmer and brown
Then simmer for 3½ hours.
When the water will have evaporated, leaving only fat in the kettle, season at this point with salt and pepper.
Cook in the fat for 1 hour, turning often to brown on all sides.
Make the gravy and serve
Remove the meat to a hot platter.
Clip div flour, then add 1 pint boiling water; stir constantly; season the gravy; strain and serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Beef shoulder
- Provides the main meat, whose connective tissue softens into tender meat during long simmering.
- Suet (in the method)
- Supplies fat that browns the meat and carries flavor during the final cooking.
- Flour (in the method)
- Thickens the cooking liquid into gravy.
The step that matters
Boil rapidly for three minutes. A brief hard boil firms the outer surface of the meat so it holds juices during the long simmer that follows. Too gentle a start lets juices leach out into the water.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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