Sunday, April 22, 2012

Sunday Roast 2

I remember Memaw taking a deep frozen beef roast and searing it and leaving it to cook on top of the stove while we were at church on Sunday. Maybe I am wrong about leaving it to cook all that time, but the frozen part is correct, and I do that, too. I rarely cook a thawed roast, since I forget to take it from the freezer until the last minute.

Em, whether you like it or not, here is Memaw's Beef (Beast) Pot Roast recipe:

1 3 pound chuck roast
1 large onion
1 toe garlic
3 or 4 carrots
4 potatoes
2 tablespoons oil
Salt and pepper
Flour for dredging (coating) roast

Season roast with salt and pepper and cover generously with flour.

Heat oil in a large roasting pan or Dutch oven. Brown roast on both sides. Slice onion and put in pan with roast. Put in the garlic. Turn heat down low. Cover the pan and let cook until nearly tender. Meat will make its own juices. Turn meat over several times so it will cook evenly. Add carrots and potatoes and cook until vegetables are done and meat is tender. Remove meat and vegetables from pan. Drain fat off juices. Make gravy to serve with meat.

Gravy--Brown 3 tablespoons flour in drippings from meat. Salt and pepper to taste. Add enough water to make desired thickness. Stir with fork to make smooth. Serve hot.

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