The Good Neighbor Cookbook: Meats: Beef

Recipe by The Virtual Chef					    American Recipe

	First, here is a pot roast my mother used to make for us when I was just a little kid,
and then, unfortunately, I didn't see its merits. Now, I fix it fairly often for my family in
the wintertime, and it is one of my husband's favorites.

Mom's Ketchup Pot Roast

2-3 pound chuck or round roast
salt and pepper
2 tbsp. brown sugar
2 tbsp. butter
2 tbsp. vegetable oil
2 large onions, cut up
1/2 C chopped celery
1/2 C ketchup
2 tbsp. cider vinegar
1/4 tsp. powdered cloves
2 C water
8 small white potatoes, peeled
16 tiny white onions, peeled
8 carrots, cut in 1 inch diagonal pieces

Dredge the roast in flour and season with salt and pepper. Brown in the oil and butter
on one side. Flip and rub brown sugar on the already browned side while the other side 
is browning, then flip and rub brown sugar on that side too. Remove to a plate and cook
onion and celery until softened. Add ketchup, vinegar, cloves and water. Return meat
to pot.  Cover tightly and simmer on a low fire for 1 1/2 hours, adding more water as
needed. Add vegetables to pot, recover and cook for an additional 30-45 minutes or until
meat is tender and vegetables are done.
Serve with mashed potatoes, a green vegetable, and hot biscuits.

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