Following up from yesterday… .
Those are fresh pearl onions and whoa boy are they way better than frozen. Also– five seconds ago, I would have bet $1 that I’ve posted this recipe before. I would have lost. But let that serve as a reminder that there are 541 recipes posted on this blog, most with pics. Almost all from Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. So if you’re looking for something… .
Recipe below the fold.
BEEF POT ROAST AND VARIATIONS I
3-4 lb beef pot roast
Flour 2 Tbsp
hot shortening or oil
½ C water
Small potatoes, pared and halved
Small whole onions,
peeled Medium carrots, pared and cut into 1 inch chunks
Coat roast with flour and brown on all sides in hot fat in Dutch oven or stock pot. Season with salt and pepper, remove form heat and add water, cover tightly, and cook slowly for 2 ½ hours or until tender. Add water if needed to prevent sticking. Add vegetables during the last 45-60 minutes cooking time. Thicken juice in pan into Pot Roast Gravy (see instructions in Basics section).
Replace water with tomato juice in above recipe. Prepare Pot Roast Gravy, except add tomato juice to pan juices instead of water to make 1 ½ C liquid. Slowly blend another ½ C tomato juice into flour, and season with salt, pepper, and ½ tsp Worcestershire sauce.
Slice 2 small onions over meat after browning. Add 2 bay leaves and 5 whole cloves. Use ¼ C vinegar and ¼ C water as the cooking liquid, and cook as directed above.
After browning, season roast with salt, pepper, and 1 Tbsp dill seed. Top meat with 2 medium onions, sliced. Serve with Sour Cream Gravy (see recipes in Basics section).
Mix an 8 oz can (or 1 C homemade) tomato sauce, 1 C water, 1 envelope dry onion soup mix, 1 tsp caraway seed, and 2 bay leaves. Pour over meat after browning and cook as directed above. Thicken liquid as for Pot Roast Gravy (see recipes in Basics section), using only 2 Tbsp flour.