13550 W US HWY 34, Malcolm, NE
4027962208
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Traditional Pot Roast
From Joy of Cooking, 1975 edition, – Beef Pot Roast:
A long time favorite beef roast recipe from the Donlan family in Lincoln. Tried on a DS Family Farm Chuck Roast fall 2019 with excellent results.
This is a traditional recipe which is perfect for a lean DS Family Farm beef roast.
Marg adds these notes:
- Chef tips:
- Salt two days ahead. Add flavor early as it is hard to correct later on. For this recipe it is salting ahead of time.
- Also browning both the meat and the diced vegetables before roasting and adding to the pot the onion with cloves.
- Rub the garlic but consider skipping the diced turnips and green peppers.
- No need to use flour, it works just fine without (makes it Gluten-Free).
- Cook it in the oven 300 degrees for 1 hour per pound turning the roast every 30 minutes or so to keep all sides moist.
Ingredients
- 3 pounds chuck, shoulder, top or bottom round, brisket, blade or rump roast
- Garlic
- Flour
- 2 tablespoons rendered suet or vegetable oil
- 1 chopped carrot
- 1 diced rib celery
- 1 diced small white turnip
- 1/4 cup chopped green pepper, seed and membrane removed
- 1 small onion stuck with 3 cloves
- 2 cups boiling meat or vegetable stock or part stock and part dry red wine
- 1 bay leaf
Instructions
- Rub meat with Garlic
- Dredge in Four.
- Heat in a heavy pan: 2 tablespoons of suet or vegetable oil. Brown the meat on all sides in the fat. Do not let it scorch.
- When meat is half browned, add carrot, celery, turnip, green pepper to pot.
- When meat is browned, spoon off excess fat. Add small onion with cloves, boiling meat or vegetable stock (or stock and wine), and bay leaf.
- Cover and bake 3 to 4 hours in a 300 - 325 degree oven, or simmer on top of the stove. During this time turn the meat several times and, if necessary, add additional: Hot stock and Season to taste.
- When the meat is tender, spoon off excess fat, remove bay leaf and serve with the pot liquor as it is or slightly thickened with: Kneaded Butter or 3/4 cup cultured sour cream.
- You may, if you wish, add to the pot roast drained boiled vegetables.
