Mother`s Old Fashioned Pot Roast

This recipe is so good, brings back memories of and smells of yesterday. This recipe is from 1961.
Again it is from the Kansas City Kansan Silver Spoon Cookbook.



Mother~s Old Fashioned Pot Roast of Beef or Pork
Mrs. Carl Darrah

Basic recipe

1  3-to- 5 lb beef or pork roast
2 Tablespoon cooking fat or oil
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon monosoduim glumate ( I left this out)
2 whole bay leaves
6 whole black pepper seeds( I use the gourmet style peppercorns, like for your pepper grinder)
6 cups cold water ( add at different intervals)

Put cast iron Dutch oven or deep fryer on hottest fire. Add cooking oil. While this is heating combine salt, black pepper and monosoduim glumate together and rub all over roast. Place bay leaf and whole pepper seeds in pan, put roast in to sear ( brown well) all over, but do not scorch or burn. When completely browned and crusted in place in position you want to cook it in, and add 1 cup cold water. Cover with lid so steam can be vented. When liquid starts to boil, turn heat just low enough to keep boiling. After about 20 minutes it should sound like it is frying. When this occcurs, turn roast over and add 1/2 cup water, replace lid, let cook until " frying" bergins again. Turn roast over and add 1/2 cup water and continue turning and adding water until all water is used. Meat should be extremely tendr, juicy and deeply browned and of delicous flavor.

For vegetable dinner prepare the following while above is cooking.

Beef Dinner

1 whole potato per person, quartered
1 whole carrot per person, quartered
1 large stalk celery per person,quartered
1 whole sweet onion, cut into 8 wedges
1 leaf parsley, broken rather fine

When meat is cooked, remove from pan , add four cups water to juice, place vegetables in it, seasoning it lightly with salt and pepper, place meat on top of vegetables, bring to a boil, reduce heat and cook slowly until desired doneness for vegetable is obtained.
Arrange on large platter, meat in center and vegetables around the edge and sprig of parsely snd repeat vegetable arrangement around platter with parsley dividing the servings.

Pork dinner

1 whole potato per person, quartered
1 whole onion, cut into 8 wedges
1 whole parsnip per person, quartered
(other vegetables may be added if desired)

Cook as for beef dinner.