Pot Roast
- 4 or 5 lbs roast (chuck)
- 1/4 cup of drippings
- 2 cups water
- 1 small head cabbage
- 6-8 carrots
- 6-8 small onions
- 1/2 tsp salt
- dash pepper
- celery salt
- pepper
Brown the roast on all sides in the drippings. Put the roast in a roaster with a tight fitting lid. Sprinkle with salt and pepper. Add water and bake at 350 deg. F. for 2 hours. Then add the cabbage, carrots and onions. Season with salt, pepper and celery salt. Replace the cover and continue to cook until the vegetables are done.
At the same time you put the vegetables in the roast, scrub the potatoes and put them on the rack beside the roasting pan. They should be done about the same time
I usually add the potatoes to the roast along with the other vegetables. When everything is done, lift the meat and vegetables onto a platter and make a gravy in the bottom of the roaster.
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Page last updated: 20 Sep 99