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Beef Pot Roast with Vegetables

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Nothing is more quintessential 1940's than a good pot roast, with all the trimmings.  Enjoy!

Your Host,  Brad

4 lbs. beef chuck, round or rump
3 tsp salt
Fresh ground pepper
3 Tbl shortening
1/2 cup hot water

8 small onions
8 carrots, cut in half (don't remove the vitamins with the skin!)
8 to 10 small potatoes, cut in quarters
3 stalks celery
16 Brussels sprouts

Wipe meat with damp cloth.  Rub with salt, and sprinkle with pepper.  Heat fat to sizzling in a heavy skillet or Dutch oven; put in the meat and brown slowly on all sides.  Add water, cover tightly, and simmer until meat is perfectly tender, about 1 1/2 to 2 hours.  Check occasionally and add more water if needed.

Add vegetables and cook about 20 minutes longer; adding more water if necessary.  Remove meat and vegetables to hot platter and make homemade meat gravy.

 

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