Pot Roast
Ingredients
Directions
Brown the roast
Melt the suet in an iron kettle.
Brown the roast in the melted fat.
Remove the meat and cover it with boiling water in a Caloric kettle.
Boil slowly for 30 minutes, adding a little salt.
Cook and finish
Without removing the cover, place in the Caloric for 4 hours using one radiator.
Add some of the cooking liquid to the fat.
Brown the meat for a few minutes on the stove.
Thicken the gravy with flour.
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.
Explore the science
What each ingredient does
- Rump roast of beef
- Provides the main meat, which becomes tender through long, slow, moist cooking.
- Suet
- Adds fat for browning the roast and building flavour in the gravy.
- Flour (in the method)
- Thickens the cooking liquid into a gravy.
The step that matters
Boil slowly for 30 minutes. Boiling hard can toughen the meat and make it dry. A slow simmer keeps the surface gentle while the connective tissue begins to soften.
“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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