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Show POT ROAST OF BEEF IS ALWAYS POPULAR y mK Pot Roast of Beef With Vegetables. (Prepared by the United States Department of Agriculture.) A cross arm of beef was used for the pot roast in the illustration. Other Oth-er cuts of beef suitable for cooking in this way are chuck ribs, clod, round, and rump. The secret of a well-flavored pot roast lies In first browning the meat well and then cooking It very slowly for a long time in a tightly-covered vessel with Just a little added water. Some of the Juices of the meat will cook out so that when the meat is done there will be considerably consid-erably more liquid In the pan than you put In. All of this liquid Is utilized util-ized In making the gravy, so none of the goodness of the meat Is lost. There Is all the difference In the world between a roast made in this way and a piece of boiled meat, which has lost much of its flavor in the sur-rouixling sur-rouixling water. In describing the cooking of several of the less tender cots of beef, the bu--renu of home economics gives these suj-grailons for making an attractive and delicious pot roast: Select a piece from four to r!r ipocnUa in weight Wipe with a Samp - cloth. Rub the meat with salt, pepper, pep-per, and flour. Brown the meat oil all sides In a heavy kettle, using about three tablespoonfuls of beef fat Slip a low rack under the meat, add one-half one-half cupful of water, cover tightly, and simmer until tender. The tlm required for cooking cannot be definitely defi-nitely stated, but it will probably be about three hours. Turn the roast occasionally. oc-casionally. When the meat Is done remove from the kettle, skim off the excess fat from the liquid, aDd measure meas-ure the remainder. For each cupful of gravy desired, measure two table-spoonfuls table-spoonfuls of fat and return to the kettle, add one and a half to two tablespoonfuls ta-blespoonfuls of flour and stir until well blended and slightly browned. Then add one cupful of the meat stock or of cold water and stir until smooth.. Season the gravy with' salt pepper, and chopped parsley. Serve the pot roast on a hot plntter with buttered carrots nnd stuffed onions If desired, any of the following vegetables vege-tables may be conked In the jmiI with the roast. Carrots, celery, onions, potatoes, po-tatoes, tntnntnes nnd turnips. A'M during the lust hur of c.rntW:K Unmeet |