Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavors a tough cut of meat. The savory sauce is the bonus.
- Contributed by Catsrecipes Y-Group
- Source: The Fannie Farmer Cookbook by Marion Cunningham
- Serves 10
- 4 tbsp shortening, vegetable oil, or salt pork
- 2 tbsp flour
- 4 lbs boneless round or chuck roast
- ⅓ cup diced carrot
- ⅓ cup diced turnip
- ⅓ cup diced celery
- freshly ground pepper
- 3 sprigs parsley
- 1 bay leaf
- 2 cups water
- Place a Dutch oven or heavy pot with a lid over medium-high heat.
- Add the shortening.
- Flour the beef on all sides and brown in the melted fat.
- Remove and set aside.
- Spread the diced vegetables on the bottom of the pot.
- Place the beef on top and sprinkle with salt and pepper to taste.
- Add the parsley, bay leaf, and water.
- Cover closely and simmer for 3 hours.
- Remove the meat and slice it.
- Strain the juices, spoon some over the meat, and serve the rest as a sauce.