Pot Roast of Beef
Ingredients
Directions
Brown the pot roast in an iron kettle.
Pour in water and boil very slowly until the meat is quite tender.
Do not add salt until the roast is nearly done.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Pot roast
- Rump meat is a tough cut that becomes tender and juicy with long, slow, moist cooking.
The step that matters
Boil very slowly until quite tender. A gentle simmer lets collagen in the tough rump slowly break down into gelatin, making the meat tender. Boiling hard toughens muscle fibers and can dry the outside before the centre softens.
“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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