Pot Roast Supreme
|Blade pot roast||5 Pound|
|Black pepper||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Catsup||1⁄4 Cup (4 tbs)|
|Herb seasoning||1⁄2 Teaspoon|
Wipe surface of roast with damp towel.
Sprinkle salt and pepper over entire roast.
Heat shortening in large Dutch oven.
Brown roast on both sides, 10 to 15 minutes.
Slip a low rack under meat to prevent burning during long cooking period.
Add water, Worcestershire sauce, bay leaf, celery and 1 of the onions, sliced.
Blend together catsup and mustard; spread half on top surface of roast.
Cover with tight fitting lid.
Cook slowly over low heat.
Water should simmer enough to make steam.
Add water, if needed, to keep about an inch of liquid in bottom of kettle.
After 1/2 hours, turn roast; spread with remaining catsup mustard mixture.
Add whole onions and whole carrots (split in half lengthwise if large).
Continue cooking until meat and vegetables are tender.
About 1/2 hours.
Remove meat and vegetables to hot platter.
Pour off excess fat.
Add water to make 3 cups liquid.
Add herb seasoning.
Make into gravy.
To thicken, add 3 to 4 tablespoons flour, blended smooth with cold water.
Bring to a boil.
Simmer 4 to 5 minutes.
Serve with potato pancakes.