Busy Day Pot Roast
|Boneless shoulder pot roast||5 Pound|
|Dry mustard||1 Teaspoon|
|Bacon dripping||3 Tablespoon|
|Onion soup mix||1 Ounce (1 envelope)|
|Water||1⁄2 Cup (8 tbs)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Thin lemon slice||1|
|Tomato juice/Water||1⁄2 Cup (8 tbs)|
Rub a mixture of the tablespoon flour and mustard into all lean surfaces of the meat.
Heat dripping in a heavy ovenware pan.
Add meat; brown slowly on all sides, allowing 15 to 20 minutes.
Mix next five ingredients together and pour around the roast.
Cover closely and bake, turning once during cooking, at 300F for 3 hours; or pressure-cook approximately 1 hour.
Lift meat to a hot platter and keep warm.
Skim fat from liquid and thicken with the 2 tablespoons flour and tomato juice mixed smoothly.
Taste for seasoning.