Pot Roast of Beef
Ingredients
Directions
Brown the pot roast in an iron kettle.
Pour in enough water to cover the meat.
Cook slowly until the meat is tender.
Do not add salt until the meat 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
- Provides the main body of the dish, becoming tender through slow, moist cooking.
The step that matters
Do not add salt until the meat is nearly done. Salt added early can toughen the outer proteins and slow tenderising, so it is best held back until the meat has softened.
“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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