Spicy Pot Roast
|Hot water||1 Cup (16 tbs)|
|Ginger powder||1⁄4 Teaspoon|
|Cold water||2 Tablespoon|
Use a Dutch oven, deep-well cooker, roasting pan or any large, heavy, covered kettle.
Melt fat and brown roast thoroughly on all sides.
Turn with spatula, rather than fork, which would pierce meat and allow juices to escape.
Sprinkle with salt and pepper.
Add hot water, onion and spices.
Cover and simmer about 3 hours.
Add potatoes and carrots.
Cover, and cook another 45 minutes or until vegetables are tender.
Remove pot roast to platter, and surround with potatoes and carrots.
Keep warm; blend flour and cold water, and thicken liquid.
Serve gravy separately.
Note: This recipe can be used with any suitable "less tender" cut of beefÃ¢â‚¬â€chuck, fresh brisket, rump or heel of round.
A roast of this size makes a dozen or more generous servings.
Leftovers can be used in any way suitable for roast beef: sliced for sandwiches, reheated in gravy, cut up and added with canned-soup sauce to lightly cooked vegetables for a quick casserole dish, used in hash with chopped cooked potatoes and raw onions or ground up for Shepherd's Pie.