101 Pot Roast

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 6 portions U.S.A. Imperial Metric
Blade roast 3 lb. 3 lb. 1.5 kilos
Flour To coat To coat To coat
Black peppercorns To season To season To season
Salt To season To season To season
Clarified butter 6 tbsp. 3 oz. 85 grams
Onions 2 medium 8 oz. .25 kilo
Parsnip 1 medium 4 oz. 115 grams
Carrot 1 large 4 oz. 115 grams
Garlic cloves 2 2 2
Bay leaf 1 1 1
Red wine ½ cup 4 fl. oz. 115 milliliters
Arrowroot 3 tbsp. 3 tbsp. 3 tbsp.


Comment on Method

Forgive me if I get immodest over the recipe given here. Although it is a basic method it is really very pleasant—no, delicious! The meat is a roast blade of beef (well matured) and it melts in your mouth. Pot roasting should really be reserved for tougher meat cuts—those with a good deal of connective tissue—but I find that now and again a tender cut can be given added flavor when cooked in this fashion.





Method of Preparation

  1. Peel and cut vegetables into ¼-inch-thick slices.
  2. Peel cloves of garlic.
  3. Measure wine.
  4. Make an arrowroot paste with 3 tablespoons each of arrowroot and water.