Pot Roast

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • lbs. of beef (chuck or rump)
  • 1 pint boiling water
  • 1 tablespoon flour
  • 1 tablespoon drippings
  • 1 onion, chopped fine
  • Salt and pepper


Season and prepare meat as desired, and sprinkle over with flour. Heat the fat and fry the onion in it until light brown; add the meat, brown on all sides to harden the albumen to keep in the juices. Pour on the boiling water, and then let simmer slowly until tender. Add a little boiling water to prevent burning. Sliced or stewed tomato laid on top of the meat one-half hour before serving makes a fine flavor. Thicken gravy with 1 tablespoon flour. Serve with Franconia potatoes.