My Mom’s Pot Roast

INGREDIENTS

INSTRUCTIONS

The advantage of this recipe is that it can make nearly any cut of meat
tender and juicy.
Sprinlle with black pepper an brown meat in minimal olive oil or butter in
heavy-bottomed pot. Add water to cover, 2-3 T Kitchen Bouquet and 3/4 c
Worcestershire sauce. Simmer, covered for 1.5 hours, keeping water about
level with top of roast, turning roast often. Add carrots, potatoes and
pearl onions, and more Worcestershire if desired. (I think my mom ends up
using about 1.5 cups by the time the pot roast is finished) Simmer covered
for about 1 hour, reducing liquid to about 3/4 inch in bottom of pot,
adding water only if necessary. Serve with cooking broth on the side.
Everyone has their favorite Worcestershire sauce. I find that Lea and
Perrins gives this pot roast a mildly spicy flavor, and French's a more
mellow flavor.
Posted to EAT-L Digest 14 Jan 97, by Tania Hewes
<taniah@NSERV1.CLSI.US.GEAC.COM> on Wed, 15 Jan 1997.

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