Annie mae jones' special pot roast

Yield: 8 servings

Measure Ingredient
¼ pounds Salt pork
1 each Bottom or top round of beef*
½ cup Water
1 can Tomatoes (16 oz)
4 eaches Potatoes,medium-sized**
8 eaches Onions,small,white,peeled
6 eaches Carrots,medium-sized***

* - 4 to 5 lb. ** - peeled and cut into large cubes. *** - scraped and cut into 1" thick slices.

1. Rinse salt pork to remove excess salt, blot dry, and cut into small dice. Place in a heavy stew pot over low heat until all fat has been rendered. Remove and discard pork dice (or save to add to green salad ~ it's great).

2. Heat the rendered fat to almost smoking, add the beef, and brown it on all sides, turning it with a spatula and wooden spoon. (Do not pierce with fork or juices will run out and meat will become dry and stringy.)

3. When meat is well browned, remove it from the pot and set aside.

Pour off all cooking fat and discard. Return meat to pot, sprinkle generously with salt and pepper, and add water. Cover tightly and let cook over low heat for 2 hours. Add tomatoes, cover again, and continue to cook until meat is almost tender, about 30 minutes.

Arrange potato cubes, onions, and carrots around meat. Cover and cook a final half hour, or until vegetables and meat are tender.

Source: Cooking Echo

Submitted By DOROTHY FLATMAN On 07-23-95

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