Pot Roast

From The Memphis Cookbook, Junior League of Memphis, 1980. Recipe by Mrs. Edward W. Cook.

It smells good all day, and lasts all week. Mom's advice is to cook only as many vegetables as will be eaten the first night. They're too mushy to enjoy as leftovers.

Ingredients

4 pounds pot roast
1/2 teaspoons each pepper, ground cloves, mace and allspice
1 tablespoon salt
1 large onion
1 or more garlic cloves
1/4 cup oil
2 tablespoons lemon juice
1 tablespoon vinegar
2 cups tomato juice or canned tomatoes
2 or 3 bay leaves
1.5 cup beef stock
Carrots, onions and potatoes

Directions

Wipe meat with a damp cloth. Mix dry ingredients and rub into scored surfaces. Chop onions and garlic, add lemon juice, vinegar and oil. Let meat soak in this mixture for 5 hours in the ice box. Turn occasionally. Then sprinkle with flour, and sear in the liquid in which meat was marinated. Add tomatoes, beef stock, bay leaves and anything leftover from soaking the meat (i.e. the onions and garlic). Cover and simmer for 3 hours. Add carrots, onions, and peeled potatoes 45 minutes before the roast is done. Thicken stock with flour and serve as gravy. Serves 8 generously.

Comments

If you're like me, you'll save a bunch of leftovers for Jim's most disgusting pot roast sandwich: Pot roast, cheese, onions and ketchup wrapped in naan. Yum.

Jim Plank

Recipe Home Page