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.
