Kathy Pitts' Pot Roast
Don't really have a recipe, David, but would you settle for directions on how to make one? First select a good-sized hunk of not too tender beef roast. A 3-5 lb. h...
Ingredients
- flour, approx
- butter, approx
- onion, approx
- garlic, approx
- tomato, approx
- beef, approx
- salt, approx
- oil, approx
Directions
- 1
NONE ***** Don't really have a recipe, David, but would you settle for directions on how to make one? First select a good-sized hunk of not
- 2
hunk of chuck, bottom round or brisket would be good
- 3
Look for a fairly lean piece that has at least some fat marbling inside and a light fat coating on the outside
- 4
Select a covered casserole or Dutch oven large enough to hold the roast with a bit of room left over
- 5
Place the cooking pot on the stove, and add enough oil or fat (rendered bacon fat is good, if not heart healthy) to the pot to cover the bot
- 6
Heat the fat over medium-high heat until it is hot, but not smoking
- 7
Meanwhile, either dry the outside of the roast very well with paper towels or roll it in flour seasoned lightly with pepper, maybe some garl
- 8
When the fat is hot, add the roast, and brown well on all sides