Pot Roast

Pot Roast
The secret of tender pot roasts lies in keeping the heat below the boil.
Violent boiling toughens meat fibers. Cooking ahead allows you to chill the
meat and remove the fat on the surface; chilled meat is also easy to slice.
2 T flour
1-� t salt
� t freshly ground pepper
4-5 lbs boneless chuck or rump roast
3 T shortening or vegetable oil
1 onion, sliced
2 t thyme, crumbled
1 C tomato juice
�-� t Tabasco
Combine the flour, salt, and pepper. Rub it all over the roast. Melt the
shortening in a heavy casserole with a lid or in a Dutch oven. When the
shortening is hot, add the roast and brown it to a deep rich color on all
sides. Lower the heat and add the onion, thyme, tomato juice, and Tabasco.
Cover and simmer for 3 to 3-� hours, turning once or twice during the
cooking. When fork-tender, cool. Remove the fat, slice the meat, and reheat
in the degreased sauce, or skim off the fat, reheat, and bring to the table
to carve.
Serves 8 to 10
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham
Typed By: Susan Godfrey
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