Pot Roast Recipe 2 ingredients

• 3 to 4 pounds chuck, round, rump or brisket
• Flour
• 3 tablespoons fat, preferably from salt pork
• 1 cup sliced carrots
• 1 cup sliced onions
• 1 cup chopped celery
• 1 cup sliced turnips

To prepare this Pot Roast Recipe 2, first if the meat is not in a solid piece, skewer or tie it into shape, wipe it with a damp cloth and roll it in flour. Heat the fat in a frying pan or Dutch oven. Put in the meat and brown on all sides. If the frying pan is used, transfer the meat, after it is brown, to a kettle deep enough to hold the beef and vegetables when the cover is on. Cover tightly and let simmer slowly for from four to five hours, turning twice. Add the vegetables at the end of four hours' cooking. After removing the meat and vegetables, thicken the gravy by adding one to two tablespoons of flour mixed with cold water for each cup of broth.