Pot Roast
Source of Recipe
Fannie Farmer Cookbook - 1982
Recipe Introduction
The secret of tender pot roasts lies in keeping heat below boil. Boilings toughens meat fibers.
List of Ingredients
2 tbsp flour
1.5 tsp salt
1/2 tsp pepper
4-5 pounds boneless chuck or rump roast
3 tbsp shortening
1 onion sliced
2 tsp thyme, crumbled
1 cup tomato juice
1/4 to /1/2 tsp Tabasco
Recipe
Combine flour, salt and pepper. Rub over roast. Melt shortening in heavy casserole with lid or a Dutch oven. When shortening is hot, add roast and brown it to deep rich color on all sides. Lower the heat and add onion, thyme, tomato juice and Tabasco. Cover and simmer for 3 to 3.5 hours, turning once or twice during cooking. When fork tender cool. Remove fat, slice meat and reheat the degreased sauce
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