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Pot Roast Supreme Recipe
|Blade pot roast||5 Pound|
|Black pepper||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Catsup||1⁄4 Cup (4 tbs)|
|Herb seasoning||1⁄2 Teaspoon|
Calories 575 Calories from Fat 215
% Daily Value*
Total Fat 24 g37%
Saturated Fat 8.5 g42.6%
Trans Fat 0.2 g
Cholesterol 152.1 mg
Sodium 871.1 mg36.3%
Total Carbohydrates 23 g7.7%
Dietary Fiber 4.7 g18.9%
Sugars 11.1 g
Protein 62 g123.7%
Vitamin A 164.6% Vitamin C 27.2%
Calcium 7.4% Iron 5.4%
*Based on a 2000 Calorie diet
Sprinkle salt and pepper over entire roast.
Heat shortening in large Dutch oven.
Brown roast on both sides, 10 to 15 minutes.
Slip a low rack under meat to prevent burning during long cooking period.
Add water, Worcestershire sauce, bay leaf, celery and 1 of the onions, sliced.
Blend together catsup and mustard; spread half on top surface of roast.
Cover with tight-fitting lid.
Cook slowly over low heat.
Water should simmer enough to make steam.
Add water, if needed, to keep about an inch of liquid in bottom of kettle.
After V/2 hours, turn roast; spread with remaining catsup-mustard mixture.
Add whole onions and whole carrots (split in half lengthwise if large).
Continue cooking until meat and vegetables are tender.
About iy2 hours.
Remove meat and vegetables to hot platter.
Pour off excess fat.
Add water to make 3 cups liquid.
Add herb seasoning.
Make into gravy.
To thicken, add 3 to 4 tablespoons flour, blended smooth with cold water.
Bring to a boil.
Simmer 4 to 5 minutes.
Serve with potato pancakes.