1928 Lorain Pot Roast Recipe
Welcome Friends! Welcome back to Sunday morning and the Old Cookbook Show. Today we’re going to do a recipe out of the Loraine Cooking cookbook; it’s not a crazy recipe, it’s a classic pot roast recipe.
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4 pounds beef (tough cut may be used)
1/3 cup flour
Fat from meat
2 cups carrots, cut up
2 cups onions, cut up
2 cups celery, cut up
1 cup tomatoes
3 sprigs parsley
Salt & pepper to taste
3 Tbsp flour
3 Tbsp water
Preheat oven to 250ºF.
Season the beef with salt & pepper, then sprinkle on the 1/3 cup flour.
Heat the fat in a Dutch oven, and then brown the beef on a all sides.
Remove the beef and place a rack (if you have one) in the Dutch oven.
Replace the beefed add the carrots, onions, celery, tomatoes, and parsley.
Cover and place in the oven for 5 hours.
When the time is up, mix together the flour and water to form a slurry.
Remove the beef and veg from the Dutch oven; place on med high heat and then whisk in the flour slurry to create a gravy.
You could add any root veg to this that you like, as well as other flavours and liquids.
Other Pot Roast Recipes:
Pot Roast With Tomato Cream Wine Sauce: https://youtu.be/EylegNz0Jrc
Pot Roast Ras el Hanout Recipe: https://youtu.be/6KL_QRQPQY4
Italian Pork Pot Roast with Vegetables: https://youtu.be/ueqYgEFQHPw
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