Pot Roast Of Beef Recipe
Ingredients
| Beef suet | 1/4 Pound | |
| 4 lbs. rump beef, in one piece | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 tablesp. water | ||
| 6 tablesp.flour | ||
| Cold water | 3 Cup (16 tbs) | |
Directions
Saute suet in a Dutch oven or large kettle until all the, fat is tried out.
Remove suet and brown the beef on all sides in, the remaining fat, adding the salt and pepper while meat is browning.
Add the 1 tablesp water; cover and simmer over low heat for about 4 hrs., or until meat is tender, turning meat occasionally during the cooking.
Then remove meat to a hot platter and keep warm.
Remove all but 6 tablesp of the fat from the Dutch oven.
Stir in the flour, then add the cold water slowly while stirring.
Cook, stirring, until gravy thickens.
Add more salt and pepper if necessary.
Serve with the meat.
Remove suet and brown the beef on all sides in, the remaining fat, adding the salt and pepper while meat is browning.
Add the 1 tablesp water; cover and simmer over low heat for about 4 hrs., or until meat is tender, turning meat occasionally during the cooking.
Then remove meat to a hot platter and keep warm.
Remove all but 6 tablesp of the fat from the Dutch oven.
Stir in the flour, then add the cold water slowly while stirring.
Cook, stirring, until gravy thickens.
Add more salt and pepper if necessary.
Serve with the meat.
Chef
