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Categories:Viewed: 22 - Published at: 3 years ago
Ingredients
- 1 (3 to 4 lb.) pot roast
- 2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. shortening
- 1/2 tsp. caraway seeds
- 1/4 c. water
- small amount flour (to thicken gravy)
- 1 Tbsp. flour
- 1 medium onion, quartered
- 1 bay leaf
- 2 tsp. vinegar
Method
- Combine flour, salt and pepper.
- Dredge pot roast in seasoned flour.
- Brown in lard or shortening.
- Pour off drippings.
- Add remaining ingredients (except water and flour).
- Cover tightly and cook slowly 3 to 3 1/2 hours or until meat is tender.
- Take out bay leaf.
- Thicken.
- Cooking liquid for gravy.
