Sunday, July 14, 2013

Granny’s Pot Roast




Pot roast- nice cut of meat.  Usually Bread and Butter, or 1.5-2” chuck roast, arm roast.  Basically whatever is on sale. 

Salt and pepper

2T lard or Crisco.  Heat in pan (medium).  Brown the roast top and bottom.  Remove from pan.

Add roast back on rack.  Turn pan down to low/medium.  Add cup of water, to bottom of rack.  Then steam roast on rack for ½ hour-45 min.  take turkey baster, remove juice put on saucepan, add more water.  Could be for 2-3 hours.

Granny always cooked vegetables in separate pan.  Juli does potatoes in another pan, but carots, etc. in pan.

Roast out of pan.  Remove rack, add meat juice water.  Bring to boil, add flour/water from shaker, boil again after salt/pepper to taste. 

DO NOT WASH PAN WITH SOAP AND WATER.  RUB INSIDE AND OUT (AND RACK) WITH VEGETABLE OIL TO SEASON.  If anything gets stuck, put it in pan with water and boil. 

1 comment:

Juli Pelletier said...

YUM! Loved Granny's pot roast!