This fall weather we have been having lately makes me want to fix a few comfort foods....here is a recipe for one....hint after browning the roast can put in crock pot and let cook all day.
Barbeque Pot Roast
Mrs. Katherine Dodig
3 to 4 pound beef arm or blade pot roast ( used a deer roast)
3 Tablespoons lard or drippings
1/8 teaspoon pepper
1 teaspoon salt
1/2 cup catsup
1/2 cup water
1 Tablespoon vinegar
1 Tablespoon brown sugar
2 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1 medium onion, sliced
Brown pot roast in lard or drippings. Mix remaining ingredients and add roast. Cover tightly and cook slowly 3 1/2 to 4 hours or until tender. Thicken liquid for gravy. Serves 6 to 8.
Showing posts with label roast. Show all posts
Showing posts with label roast. Show all posts
Monday, October 7, 2013
Wednesday, September 26, 2012
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.
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.
Saturday, May 28, 2011
Pot Roast and Brown noodles
ok , this recipe is from 1967 and I made in the crockpot , to give my oven a break, as my oven is right now is just a toaster oven as the oven on the stove is broken.
Pot roast and Brown Noodles
Mildred Kraft
1 5-pound roast
1 large onion
1 bunch carrots, cleaned
6 potatoes , peeled
Brown meat on both sides in 1 Tablespoons shortening. Slice onion into 4 slices and arrange on roast with toothpicks. cook 2 hours over low heat. Add carrots, potaotes and cook until tender. Add water to make meat juice 1 cup. Add noodles, bring to rapid boil, reduce heat and cook 20 minutes.
I put jucies from pan ( browning ) and added 2 cup water to crockpot after browning and seasoned with salt and pepper. Added potatoes after a couple of hours.
I did put the noodles in a separate pan to boil with some of the juices from the roast.
Noodles
6 egg yolks
1 teaspoon salt
2 cups flour
Mix all ingredients with fork. Divide and roll in well floured board. Fold each round into about 4 folds., lightly dusting with flour after each fold, until it is a pie wedge. Cut into noodles, slicing thinly. Loosen noodles rolls after slicing and place on wax paper.
Pot roast and Brown Noodles
Mildred Kraft
1 5-pound roast
1 large onion
1 bunch carrots, cleaned
6 potatoes , peeled
Brown meat on both sides in 1 Tablespoons shortening. Slice onion into 4 slices and arrange on roast with toothpicks. cook 2 hours over low heat. Add carrots, potaotes and cook until tender. Add water to make meat juice 1 cup. Add noodles, bring to rapid boil, reduce heat and cook 20 minutes.
I put jucies from pan ( browning ) and added 2 cup water to crockpot after browning and seasoned with salt and pepper. Added potatoes after a couple of hours.
I did put the noodles in a separate pan to boil with some of the juices from the roast.
Noodles
6 egg yolks
1 teaspoon salt
2 cups flour
Mix all ingredients with fork. Divide and roll in well floured board. Fold each round into about 4 folds., lightly dusting with flour after each fold, until it is a pie wedge. Cut into noodles, slicing thinly. Loosen noodles rolls after slicing and place on wax paper.
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