Savory Pot Roast

Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Raisins are the big surprise in this garlic-seasoned pot roast

Ingredients

  • 2 onions, sliced
  • 1 clove garlic, minced
  • 2 tblsp. fat
  • 1 (4 lb.) chuck or rump pot roast
  • 1 tblsp. salt
  • ¼ tsp. pepper
  • 2 large bay leaves
  • ¼ c. raisins
  • 1 c. water

Method

  • Brown onions and garlic lightly in hot fat in heavy skillet or Dutch oven. Remove onions and garlic.
  • Add meat; brown slowly on all sides, about 20 minutes. Add remaining ingredients, including onions and garlic; cover tightly, and simmer slowly until tender, about 3 hours.
  • Remove meat to warm platter. Discard bay leaves. Make gravy if desired.