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Beef Pot Roast with Vegetables
Nothing is more quintessential 1940's than
a good pot roast, with all the trimmings. Enjoy!
Your Host, Brad
4 lbs. beef chuck, round or rump
3 tsp salt
Fresh ground pepper
3 Tbl shortening
1/2 cup hot water
8 small onions
8 carrots, cut in half (don't remove the vitamins with the skin!)
8 to 10 small potatoes, cut in quarters
3 stalks celery
16 Brussels sprouts
Wipe meat with damp cloth. Rub with salt, and
sprinkle with pepper. Heat fat to sizzling in a heavy skillet or Dutch oven; put in
the meat and brown slowly on all sides. Add water, cover tightly, and simmer until
meat is perfectly tender, about 1 1/2 to 2 hours. Check occasionally and add more
water if needed.
Add vegetables and cook about 20 minutes longer; adding
more water if necessary. Remove meat and vegetables to hot platter and make homemade meat gravy.
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