SILVER PALATE POT ROAST RECIPES

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POT ROAST FROM THE SILVER PALATE COOKBOOK BY JULEE ROSSO ...



Pot Roast from The Silver Palate Cookbook by Julee Rosso ... image

A perfect Sunday supper.

Provided by Julee Rosso

Number Of Ingredients 16

SILVER PLATED POT ROAST | JUST A PINCH RECIPES



Silver Plated Pot Roast | Just A Pinch Recipes image

This is a recipe handed down from my aunt which I loved as a kid. It was the focal point of summer weekends with the family at the lake home. It has such a distinctive taste and the meat is usually so tender. (Just re-found the recipe!)

Provided by Janice Bennett @jbbennett08

Categories     Beef

Prep Time 30 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 13

4 pound(s) pot roast
3 tablespoon(s) flour
1 tablespoon(s) brown sugar
1 teaspoon(s) salt
1/2 teaspoon(s) dry mustard
1 cup(s) ketchup
1 1/2 tablespoon(s) worcestershire sauce
1 tablespoon(s) vinegar
1 bunch(es) celery, 1" cuts on the diagonal
4 - carrots, sliced
1 to 2 - medium onion, sliced thickly
- potatoes, quartered - however many you would like
- pepper to taste

Steps:

  • After preparing the vegetables, brown the pot roast on both sides on an outdoor grill. Takes about 20 minutes.
  • Mix flour, brown sugar, salt & pepper, dry mustard, ketchup, Worcestershire sauce, and vinegar together in a medium bowl.
  • Tear off a 5 foot strip of heavy duty foil and fold in the middle so you have a doubled piece of foil. Put half of the sauce in the center of the foil and put the browned roast on top. Pile the vegetables on top of the meat, pouring the remaining sauce over it all. Wrap the roast in the foil, folding edges tightly to secure the juices.
  • Put a double thickness of foil on the grill and place the roast package on top. Cook 1-1/2 to 2 hours "over slow coals" as my aunt's recipe says, or on low on a gas grill.
  • Serve roast in chunks because it's usually too tender to slice! Serve vegetables in a separate bowl and pass the sauce.

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