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Pot Roast Supreme

Hanah's picture
<p><a href="https://www.flickr.com/photos/thegirlsny/6826694705/">https://www.flickr.com/photos/thegirlsny/6826694705/</a></p>
I simply love this recipe of Pot Roast Supreme as it has always managed to excite my choosy taste-buds. If you too have a taste for the unsually delicious, this Pot Roast Supreme is a must try!
Ingredients
  Blade pot roast 5 Pound
  Salt 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Shortening 1 Tablespoon
  Water 1 Cup (16 tbs)
  Worcestershire sauce 2 Teaspoon
  Bay leaf 1
  Celery stalks 1⁄2
  Onions 8 Medium
  Catsup 1⁄4 Cup (4 tbs)
  Mustard 2 Tablespoon
  Carrots 8
  Herb seasoning 1⁄2 Teaspoon
Directions

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.
Keep hot.
Strain broth.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Interest: 
Party
Servings: 
10

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