Individual Pot Roasts
3 lbs cross-rib or top sirloin
3 tablespoons of beef drippings
1/2 bay leaf
1 stalk celery
1/2 teaspoons salt
2 tablespoons flour
Boiling water to cover
Remove the fat from the meat, and cut the meat into big chunks - roughly into two by four inch chunks(2X4). Put the drippings into the cast iron pot or deep cast iron skillet, if you have one. Heat the fat on the high fire and when hot, brown the meat thoroughly from both sides. Remove the meat from the skillet when it is nice brown,put all the pieces to another cast iron kettle, and just cover them all with the boiling water. Add the spices- bay leaf. and dried celery. Simmer and boil the meat gently for one hour. then add salt. lower the flame and then boil for one more another hour, until your meat is very very tender. Remove the meat from the stove and thicken the gravy with flour,mixed smooth in a little cold water. Stir until it thickens, and let it boil for five minutes. Serve the pot roasts ina center of a large platter, surrounded with border of spaghetti. Serve with gravy. Rice goes well with the pot roast too.
INDIVIDUAL POT ROASTS ARE SERVED WITH SPAGHETTI AND GRAVY,
POT ROASTS - IS TRADITIONAL AMERICAN AND DISH. THE BEST WHEN THE PORK IS USED, BUT THE BEEF MAY DO WELL TO.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE POT ROAST, OR PULLED PORK, WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS.