101 Pot Roast

Preparation info

  • Recipe to Produce


    • Difficulty


Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

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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 ad